Hot pot ingredients 1: Shanghai green, rice cake slices, mushrooms, carrots, konjac shreds, tofu, shrimps, egg noodles 1 set meal.

Hot pot material 2: homemade Korean hot sauce (see Korean hot sauce for practice)

Hot pot material 3: bone soup (great bones)

Hot pot material 4: salt and pepper.

Korean chili sauce: 500g of fine Chili powder (the hotter the better), 200g of soy sauce, 500g of Jiang Mo, minced garlic, salt, sugar, rice wine (Korean or Japanese sake is also acceptable) and 200g of glutinous rice flour.

working methods

Korean hot sauce practice:

1, turn the wok to high fire, add Jiang Mo and minced garlic to the dry wok, add soy sauce and rice wine and bring to a boil.

2. Add Chili powder into the pot bit by bit, then stir while adding it, so that the Chili powder and bean paste are fully stirred evenly, and then add salt and sugar.

3. Add glutinous rice flour into the pot bit by bit, and then stir while adding it. When the soup becomes sticky and begins to bubble, turn off the heat.

4. Let it cool at room temperature, put it in a clean and oil-free sealed bottle, leave some gaps in the bottle mouth, spray a small amount of rice wine, cover it, and store it at room temperature 15 days.

The practice of Korean hot pot:

1, put the 1 materials except Shanghai green shrimp neatly into the electric hot pot, add the bone soup, and add the Korean hot sauce.

2. Fill the pot with bone soup.

3. Plug in the power supply, turn on the high-end and boil. Gently stir along the edge of the pot with chopsticks to fully mix the hot sauce with ingredients and soup, and cook for 3-5 minutes.

4. Divide into shrimp and vegetables.

5. After the shrimps turn red and cut vegetables, add salt and pepper according to personal taste and take out the pot.