Sauerkraut With Pork Ribs Hot Pot Recipe
Tips 1. Do not braise Sauerkraut too long, or it would be too soft with less taste. 2. Use Kimchi instead if you want a Korean flavor. 3. Fry broad bean...
Chinese Chitterlings Hot Pot Base Recipe
Tips 1. When fermented soya bean and broad bean paste, use low heat only or the paste would be burnt. 2. Make sure the chitterlings are blanched and cleaned. This is...
Beer-braised Duck Hot Pot Recipe
Tips 1. Simmer until duck soft, otherwise, the duck would be chewy and hard to eat. 2. After simmering, uncover...
Galangal Flavor Duck Hot Pot Base Recipe
Tips 1. When sauteing duck, make sure it removes excess water. It enhances the meaty backdrop. Do not overcook the duck. Overcooking...
Herbal Cuisine Silkie Chicken Hot Pot Base
Tips 1. When serving, drink soup before cooking other ingredients. Otherwise, you will miss an authentic herbal taste chicken soup....
Pickled Chili Chicken Hot Pot Base Recipe
Tips 1. The hot pot base is tasty. Before blanching other ingredients, enjoy the chicken and soup first. 2. Dipping...
Chinese Tomato Chicken Soup Hot Pot Base
Tips 1. Prepare chicken stock in advanced, or you can prepare chicken stock as Simple Hen Soup Hot Pot Base Recipe. 2. Add more ketchup if you prefer a sourer hot...
Shiitake Mushroom Flavour Chicken Hot Pot Base
Tips 1. Add more ginger to cover and remove bad taste. 2. Dried shiitake mushrooms have more favor than a fresh one. It can better diffuse a sweet and fresh aroma...
Simple Hen Soup Hot Pot Base Recipe
Tips 1. Remove fat under the skin or you can remove the excess oil after stewing. Although this oil is...
Chinese Spicy Shrimp Hot Pot Base Recipe
Tips 1. To make the soup more flavourful, add more Sichuan pepper to stir-fry. The authentic taste is a last-long...
Hot Fish Filets Hot Pot Recipe
Tips 1. Do not cook fish fillet for a long time, otherwise, the meat will be less tender. 2. Add...
Chinese Two Tastes Hot Pot Base
Tips 1. Spicy hot pot base needs a lot of oil. Besides cooking oil, you can add chili oil to...
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