Ingredients
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500g pork ribs
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1 scallions
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1 ginger
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5 garlic clove
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10 dried red chiles
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2 star anise
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1 tablespoon Sichuan pepper
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1 piece cinnamon
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6 bowls chicken stock
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Side dishes
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Chinese cabbage
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5 mushroom
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1 daikon
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1 crown daisy
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500g tofu
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500g fish meatballs
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seasoning
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3 tablespoons oil
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1 tablespoon sugar
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2 teaspoon salt
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2 tablespoons cooking wine
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1 tablespoon dark soy sauce
Directions
Tips
Steps
|
1
Done
5 minutes
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Chop pork ribs into strips, wash and clean. Wash and cut scallion into strips; Peel, wash and slice ginger and garlic, set aside. |
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2
Done
5 minutes
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Add oil to the wok. Fry scallions, ginger and garlic over medium-high heat until fragrant. Add pork ribs and stir-fry until golden brown. |
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3
Done
5 minutes
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Season with sugar, salt, cooking wine, stir-fry evenly. |
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4
Done
5 minutes
|
Pour 6 bowls of chicken soup into the pot until cover the ribs. Add a little dark soy sauce for coloring. |
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5
Done
5 minutes
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Add dried red pepper, star anise, Sichuan pepper, cinnamon, bring to a boil and stew for 3 minutes. Then switch to small heat to stew for 1 hour. The hot pot soup is ready to serve. |
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6
Done
5 minutes
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During simmering, peel, wash and slice the daikon into small pieces. Remove the stem of Chinese cabbage and cut into slices. Wash mushroom and dice into small pieces. Wash and cut crown daisy. |
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7
Done
120 minutes
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When the hot pot base is ready. Simmer cabbage, mushrooms, and daikon slices over low heat for 2 minutes. |
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8
Done
5 minutes
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Add bean curd, fish meatballs, crown daisy, and your favorite hot pot ingredients. Serve and enjoy. |
