1. Jenny Jane's salmon sausages are set aside.
2. Cut the fish intestines into thin strips at an angle, half the depth so that they don't cut off.
3. Cut the thin strips vertically and diagonally.
4. Staggered to form a diamond-shaped flower knife, cut 4 spares.
5. Wash the vegetables, shred the tofu skin, shredded kelp, and cut fish intestines for later use.
6. Wash the vegetables, shred the tofu skin, shredded kelp, and cut fish intestines for later use.
7. Pour a little oil into the casserole and stir fragrant green onions.
8. Add the right amount of warm water.
9. Add hot pot ingredients after boiling.
10. Pour the fish intestines.
11. Add sliced tofu, shredded kelp, and sweet potato vermicelli. When heated, the fish intestines will naturally roll up to form beautiful flowers.
12. After boiling, the vermicelli is half cooked.
13. Add green vegetables and a little salt to turn off the heat, use the residual heat to cook.
14. Sprinkle with chopped peanuts and chives, and the fragrant spicy salmon rolls is ready!
15. The vermicelli is Q-bomb, the fish intestines are delicious and the taste is great!
Tips:Jenny's delicacy salmon sausage tastes very delicious, the cutting knife will not break, the flowers formed by natural curling are very beautiful! The characteristic of the casserole is that it will still boil for a while after turning off the heat, so don't cook it for too long to avoid losing the texture of the vermicelli. Hot pot ingredients can be selected in different flavors according to personal preferences.
