1. Wash the vegetables, and slice the eryngii mushrooms
2. Dipping ingredients: Put the sesame sauce in a bowl, add water in portions, stir in one direction with chopsticks, untie the sesame sauce, add leek flowers, fermented bean curd juice, and chili oil according to personal taste, and mix well
3. The bottom of the pot is ready
4. Add water to the pot to 2/3, add sliced ginger, green onion, medlar, jujube, sea rice, heat up over high heat
5. Add the thick soup, stir well
6. Bring to a boil, change to medium heat and cook for 5 minutes, the soup is ready
7. After adding various ingredients one by one, you can start eating
Tips:If you want to eat it in a thicker soup base, you can add a thick soup treasure. The leek flower sauce and fermented bean curd juice are salty, so you don’t need to add salt. The ingredients are increased or decreased according to your taste.
