1. Wash vegetables and mushrooms and cut into small pieces,
2. Heat a small pot with no oil, add boiled vegetables such as cabbage, lotus root, etc., in a hot pot, meatballs, mushrooms, enoki mushrooms
3. Mix one package of Shouxi pot bottom material with one liter of water and mix evenly
4. Pour into the pot to make the bottom soup.
5. The noodles should also be sized, cover the pot and boil on high heat and cook for about 10 minutes. (If you like meat, you can add it and cook together)
6. Ten minutes later, bitter chrysanthemum was also put in, covered the pot and turned off the heat, using the remaining temperature to cook.
7. You can dip it in the egg liquid according to your personal preference (I am not used to it, so I don’t have it)
Tips:The traditional sukiyaki pot is served with udon noodles at the end, but I personally think that the noodles are better. The curvy noodles absorb a lot of soup and are more delicious. Shouxi pot does not recommend seafood and shellfish ingredients.