Shouxi Pot (improved Version)

Name: Shouxi Pot (improved Version)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 cloves Shiitake Mushrooms; A box Beef jerky; 10 quail eggs; 70g Fresh Chrysanthemum; 70g Kelp Knot; 120g Enoki mushroom; 150g Old tofu; 350g Chinese cabbage; 70g Yam vermicelli; Some Cooking oil; 50g Cooking Wine; 1 tsp salt; 1 tbsp Sugar; 50g Soy sauce

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When winter arrives, it is the hardest season of the year for places like us that are neither south nor north nor heating; even if we stay at home wearing thick cotton clothes, we still tremble from time to time; all kinds of hot pots The warm stew has naturally become our favorite home-cooked dish throughout the winter.
Today’s dish: Is it best called stew, soup or hot pot? Anyway, it seems that it is not exactly the same as these, but it is absolutely no problem. It is a big hot pot with a lot of ingredients, nutrition and deliciousness. The beef slices are smooth and tender; I buy COFCO. The beef slices on the net are really fresh~~~
The ingredients are cut with a enamel knife, and they are not easy to grow even if they are left for a period of time. They are very suitable for the whole family to eat and cook together; and the base only uses the original Japanese compound soy sauce seasoning. With a hint of sweetness, it can be used as a seasoning or as a dipping sauce. It tastes very special; only after eating it, I know why so many people like "Shouxi pot"~~~"

Shouxi Pot (improved Version)

1. Prepare the ingredients

2. Let's prepare the sukiyaki sauce first: mix the sugar, cooking wine and 50 grams of Yixian soy sauce and set aside (PS: if the amount of sauce is not enough, you can add it while eating)

3. Soak the shiitake mushrooms in advance, and cut the flowers with a Nai porcelain knife.

4. After the Chinese cabbage is washed, cut the cabbage into small pieces and leave the cabbage leaves together for later use

5. Wash the onion and chop finely

6. The old tofu is blanched in salt water in advance, and then cut into large pieces.

7. Heat the non-stick pan, pour the oil, and add the old tofu

8. Fry the golden brown on both sides and set aside

9. In another snow pan, pour in cooking oil, stir fragrant green onions and onion diced

10. Add part of the beef slices and disperse

11. After the color changes a little, add some Yixian soy sauce and stir well

12. Turn to low heat and add other ingredients except beef slices in turn

13. Pour in the prepared sukiyaki sauce, some salt and warm water

14. It can be eaten after cooking, you can eat this pot first and then cook it, or you can eat it while cooking like a Chinese hot pot.

15. Dip some Yixian soy sauce when you eat, the taste is more mellow and delicious.

Tips:
1. Yixian soy sauce is a compound seasoning, you don’t need to put other seasonings, so as not to lose its original taste
2. After adding sugar, the taste is a bit sweet, you don’t need to add sugar if you don’t like the sweet taste, but you need to add sugar when making the juice of the authentic shouxi pot.
3. There is butter (not ordinary butter, but oil from the fat of beef) at home, which tastes more fragrant, so I can switch to vegetable oil like me.