Pork keel hot pot
Overview
Do it yourself, have enough food and clothing (๑•.•๑) We have wanted to eat hot pot for a long time, but we were afraid that the bottom of the pot was not clean and we would have diarrhea, so we made a big effort during this cool autumn holiday and had a very satisfying and nutritious hot pot ~
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Ingredients
Steps
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Wash the pork keel and put it into a pot and cook it once. After the floating residue and blood streaks come out, pour out the water from the first pass, add water, red dates, and mushrooms again, bring to a boil, and simmer over low heat for 2-3 hours.
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Soak sweet potato vermicelli in warm water for four to five hours to make it easier to cook. Wash the lettuce and white mushrooms, wash and cut the green onions into sections, wash and cut the fried tofu in half, wash and cut the pork into thin slices.
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Chop the garlic, mince the ginger, and cut the chili into small rings. Mix together and add appropriate amount of salt, sesame oil, and white vinegar and stir evenly. After marinating for a while, add green onions and black sesame seeds and stir again. Let it sit for dipping.
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After the dragon bone soup is cooked, add the white jade mushrooms, lettuce, fried tofu, sliced meat, and sweet potato vermicelli in order and cook. Take another bowl and scoop out an appropriate amount of dipping sauce, which is the minced onion, ginger, garlic and chili that have been pickled before. Add an appropriate amount of it for a very fresh taste, and you are ready to eat. The fried chicken tastes good and the soup is also very delicious ~ The picture below is the dragon bone dipping sauce.
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Sweet potato vermicelli dipping sauce is really refreshing when eaten like this~
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The pork slices cooked in dragon bone soup are also very tender~
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The dipping sauce has been messed up (๑•.•๑)
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Looking at the picture, there are actually two eggs and a big basket of cabbage, but it’s too much and too full, so I just leave a picture to commemorate it~
