1. Prepare ingredients. The kelp was not photographed. The dried kelp I used needs to be soaked, washed, and cut into strips in advance. At this moment, it is already simmering in the pot. Pleurotus eryngii and enoki mushrooms are left a bit, just used up.
2. Put cold water in the pot, add the kelp, boil on high heat, and simmer for a while to stew the umami taste of the kelp. The kelp used this time is thicker and won't be bad after a long time.
3. After the kelp smell comes out, pinch the kelp out to prevent it from getting boiled.
4. Add pleurotus eryngii and pick up fresh.
5. Then put in the balls of various colors and boil on high heat. Simmer for a while.
6. This time the kelp was cooked too much. I had to wait until the kelp was almost out of the pot. I put the kelp in and boiled it together after putting the meatballs. After putting the kelp, there is time to prepare the seasoning.
7. Cook for about 5-10 minutes, you will find that the balls slowly expand, add enoki mushrooms when they are almost cooked, and add spinach when they are about to come out of the pan. This time there are crab sticks in it, which is difficult to cook, so as long as the crab sticks are cooked, the others will be cooked.
8. Once the spinach is cooked, it can be served on a plate. Take out what you like, pour in chicken broth and top with dipping sauce. It's rich and juicy, and it's so delicious.
Tips:When eating hot pot, the meatballs are easy to cook, but the ones sold in the vegetable market are not easy to cook. You need to boil the fire and simmer slowly for a while.
