Vegetarian Hot Pot
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the leg bones and put it in a soup pot, add green onion, ginger, angelica, ginseng slices, and cooking wine to stew into a stock for later use.
2. Soak the mushrooms in advance and set aside.
3. All the ingredients are ready.
4. Then slice them separately for later use.
5. Boil the water in a pot, add the comatus comatus, and blanch it for later use.
6. Then add the carrots and blanch them.
7. Continue to put the blood clot in and blanch for 2 minutes.
8. Finally, blanch the mushrooms for later use.
9. ·Put the cut Chinese cabbage into the bottom of the hot pot.
10. Then put the shiitake mushrooms, blood clots, tofu, carrots, and spinach layer by layer into the pot.
11. Add the broth, salt, sugar, pepper, chicken essence, sesame oil and alcohol to the stove, and serve together with the dipping ingredients.
