Three-Delicacy Hot Pot
A warm pot for the early autumn, with a rich broth that infuses flavors layer by layer into the ingredients, warming both the stomach and the heart. For this hot pot, I chose the convenient and delicious Knorr Concentrated Soup Base. As the soup base melts, it imbues the ingredients with a meaty flavor. When paired with fresh shrimp, fresh vegetables, and stuffed fish dumplings, the broth becomes even more flavorful. The best part? It's quick and easy. Gather around the table, dip and cook as you eat—it's the perfect choice for family reunions or small gatherings with friends. Join the Knorr Concentrated Soup Base Hot Pot Recipe Challenge from October 17 to November 16 and win amazing prizes! Click the link to participate: http://www.xiachufang.com/page/market/2151/ From October 17-23, there's also a free giveaway—don't miss out!
Ingredients
Steps
Prepare the ingredients in advance. Soak the pork skin overnight and cut it into small pieces; soak the wood ear mushrooms 3-4 hours in advance. Snip off the shrimp whiskers and remove the shrimp veins.
Cut the leek into small pieces and slice the ginger. Prepare 2 pieces of Knorr Chicken Soup Concentrate.
Heat an appropriate amount of oil in a pot and stir-fry the leek pieces and ginger slices until fragrant.
Add an appropriate amount of boiling water and bring to a boil.
Add the Knorr Soup Concentrate.
Bring to a rolling boil over medium-high heat.
Once boiling, start adding ingredients one by one.
Layer the Chinese cabbage first.
Add a layer of baby bok choy.
Arrange the rest of the ingredients as you like.
Cover the pot and bring to a boil. You’ll notice the fish balls and fried tofu plump up, and the shrimp turn completely pink.
Let the ingredients absorb the broth slowly, and allow the fresh flavors of the ingredients to infuse the broth for an added depth of flavor.
Let’s dig in! Start with the ingredients in the pot, then add other favorite items to cook in the hot pot.
Enjoy~
Simmering sound
Simmering bubbling~