Name: Seafood Lamb Hot Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb slice; 100g shrimp; 80g Oyster; 80g Pig blood; 100g Fish Ball; 30g Chinese cabbage; 30g Chrysanthemum; 15g Kelp Knot; 40g tofu; 30g quail eggs; 20g Crab Mushroom; 20g Enoki mushroom; 8g Red dates; 5g Wolfberry; 10g Green onions; 3g Ginger powder; 8g Fungus (water hair); 10g onion; 15g Broccoli; 20g Tahini; 5g White sugar; 2g Knorr Chicken Essence; 3g salt; 2g Oyster sauce; 5g Fermented bean curd; Some water; 2 pcs Knorr Pork Bone Soup Po

Seafood Lamb Hot Pot

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

This time I got the trial opportunity of Knorr Soup Bao, so I made a hot pot soup base with the taste of pork bone soup, with lamb slices, oysters and fresh shrimps, as well as various oden meatballs and vegetables. It is very delicious. Before the heating in the winter in the north, we rely on the steaming hot pot to warm the stomach.

Seafood Lamb Hot Pot

1. After washing the kelp knots, steam them in a steamer with quail eggs

2. Wash the crab mushrooms and enoki mushrooms, wash and cut the broccoli. Rinse the oysters with clean water to remove impurities

3. Wash the cabbage and cut into pieces, wash the Chrysanthemum chrysanthemum, and peel off the quail eggs after steaming.

4. Cut the pig blood into pieces, wash the fungus with water, cut the tofu into pieces, prepare 1-2 pork bone flavor Knorr soup treasures as appropriate according to the size of the pot

5. Add a piece of Knorr Thick Soup Bao to the water, add jujube, onion, green onion, ginger powder, wolfberry, and boil on high heat

6. After boiling, the broth turns white, you can add the ingredients according to your preference

7. Make the dipping sauce: mix peanut butter, fermented bean curd, white sugar, chicken essence, oyster sauce and a little vegetable oil together, and dilute it with the boiling hot pot soup.