Name: 【shishangqi Hotpot Special Zone】: Can’t Stop---nourishing Copper Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork bone; Some shallot; Some ginger; Some Cooking Wine; Some Wolfberry; Some Longan; Some Lamb slice; Some Fat cow; Some lettuce; Some Cow louver; Some frozen tofu; Some Mixed Mung Bean Noodles; Some spinach; Some Chrysanthemum; Some Chinese cabbage; Some Rice noodles; Some Tahini; Some Chive flower; Some Tofu with soy sauce; Some Soy sauce; Some Chives; Some parsley; Some Chili oil

【shishangqi Hotpot Special Zone】: Can’t Stop---nourishing Copper Hot Pot

by kiss war girl

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The mixed Beijing flavor of clear soup, sesame sauce and copper hot pot, holding chopsticks between red and white, thin but not scattered slices of lamb, rinsed in the soup, the flesh is white and dipped in the cold mahjong, the entrance Instantize. With the broth, boil the vegetables, put the miscellaneous pieces of vermicelli into the pot, and burn them with crispy sesame seeds, and finally drink the fragrant and fresh broth. It is simply the most enjoyable winter enjoyment, this old Beijing taste Always make people want to stop.
The soup is delicious, clear but not light, healthy and delicious. "

【shishangqi Hotpot Special Zone】: Can’t Stop---nourishing Copper Hot Pot

1. Add enough water to the pot, add pork bones, mix a little cooking wine and ginger cubes, boil it over high heat and remove it.

2. In a separate pot, put the pork bones and ginger slices in, boil over high heat to remove the foam.

3. Change to low heat to keep the noodle soup slightly open and simmer for 1 hour.

4. Take the bone broth and set aside.

5. Pour the bone broth into a copper pot, add wolfberry and longan, and put the heated charcoal into the pot to heat.

6. Wash lettuce, chrysanthemum chrysanthemum, spinach, cabbage, chives, coriander, and drain.

7. Pour the sesame paste into the container, add the right amount of salt and light soy sauce, and stir in the same direction until it is thick; add a little cold water in portions to dilute, and stir until it is ribbon-shaped.