Squid Spicy Pot
1.
Ingredients Betel nut taro 80 g baby cabbage half cauliflower 50 g snow peas 60 g dried tofu 60 g enoki mushroom 80 g clam 100 g squid 1 fried noodle 100 g seasoning: thick soup treasure 1 box of soup 1 bowl salt appropriate amount of paprika
2.
Pour the broth into the pot and turn on high heat
3.
Pour the thick soup and use chopsticks to help melt it (this will make it faster)
4.
Put in the cleaned and peeled squid
5.
Pour in the washed clams and wait for the soup to boil
6.
Put in the betel nut taro and bring to a boil
7.
Pour in dried tofu
8.
Pour the washed vegetables into the high heat and turn off the low heat.
9.
Fried noodles open the bag
10.
Pour in a small amount of salt to adjust the taste
11.
Pour in the noodles and chili powder for a few minutes to start eating
Tips:
If there is no stock and use spare ribs as the bottom of the pot, the meat and seafood should be cooked first. Chili powder can be replaced with hot pot ingredients. What you like to eat can be adjusted according to your own preferences.