Ingredients
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Hot Pot Base
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1 scallions
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1 ginger
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5 garlic clove
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500g pig tripe
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3 red dates
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1/2tablespoon goji
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3 dried shiitake mushrooms
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6 bowls bone soup
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Hot Pot Ingredients
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500g sliced lamb
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500g sliced beef
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1 sweet potatos
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1 potatoes
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Napa cabbage
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rice vermicelli
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Dipping Sauce
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3 tablespoons chili oil
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2 tablespoons light soy sauce
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1 tablespoon dark soy sauce
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3 teaspoons sugar
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2 teaspoons vinegar
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1/2 teaspoon salt
Directions
Tips
Steps
|
1
Done
5 minutes
|
Wash and slice green onion and ginger. Peel garlic, then wash and mince into pieces. |
|
2
Done
5 minutes
|
Put pork tripe in a bowl, add salt and vinegar, rub to remove the mucus. |
|
3
Done
5 minutes
|
After cleaning, add salt rub and wash. Then turn the pig stomach inside and outside, remove the attached lard. |
|
4
Done
5 minutes
|
Put pork tripe into a pot of cold water, add scallion and ginger slices. Bring to a boil. Allow to cool, then cut into slices. |
|
5
Done
5 minutes
|
Remove root of Napa cabbage, wash and cut into strips. Peel potato and sweet potato, then cut into 0.3cm slices. Soak rice vermicelli until soft. |
|
6
Done
5 minutes
|
Wash red dates and Goji. Soak dried shiitake mushroom until soft, then cut into strips. Set aside. |
|
7
Done
5 minutes
|
Mix all dipping ingredients to make a dipping sauce. |
|
8
Done
5 minutes
|
Add 2 tablespoons cooking oil to wok. Fry minced garlic until fragrant, pour into bone soup, bring to a boil over high heat. |
|
9
Done
20 minutes
|
Add shiitake mushroom strips, Goji, red dates. Simmer over medium heat over 20 minutes. Then enjoy pork tripe first, then cook and enjoy other ingredients. |
