1. Wash and chop the big bones, put them in a casserole, add green onions, ginger slices, and bring to a boil with water.
2. Skim the foam on the surface.
3. Turn the lid to low heat and simmer for 2 hours.
4. Soak the Thai fragrant rice for 30 minutes in advance.
5. Then add the boiled big bone soup.
6. Cover and cook for 45 minutes.
7. Pour into the hot pot, add jujube, so that the bottom of the pot is ready.
8. Put an appropriate amount of sesame paste into a bowl, add a little salt and an appropriate amount of water to loosen the sesame paste, then add an appropriate amount of sesame oil and mix well.
9. Put the appropriate amount of chili noodles, sesame seeds, and five-spice powder into a bowl and pour a spoonful of hot oil, so that the chili oil is ready.
10. Finely chop green onion, ginger, and coriander.
11. Put the tofu meat in a small plate.
12. In another bowl, add appropriate amount of sesame paste, fermented bean curd, chili oil, chopped green onion, ginger, and chopped coriander, and mix well, so that the dipping sauce is ready.
13. All kinds of meatballs are placed on the plate.
14. Wash the ink glands with eight generations of whistle and cut into pieces.
15. The oily bean curd is hungry and wide strips.
16. Beef slices.
17. Lamb slices.
18. Wash baby cabbage and cut one into 4 pieces.
19. Wash prawns and place them on a plate.
20. Cut the beef louver into strips and put it on the plate.
21. Cut the hairy belly into strips and place on a plate.
22. Wash the white jade mushrooms and put them on the plate.
23. All the shabu ingredients are placed around the hot pot to start the shabu.
24. When eating, the seafood is cooked first, the meat is cooked, and then the fungus and vegetables are cooked.
25. Here is a close-up of the beef and lamb that has been cooked.
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