Main Ingredients:
Enoki Mushrooms: 250g; Shiitake Mushrooms: 150g; Chinese Cabbage: Half head; Li Pu Taro: 1 piece; Fried Tofu Strips: 200g; Hot Pot Meatballs: 250g; Quail Eggs: 250g; Tofu: 2 pieces; Daikon Radish: Half piece; Corn: 1 piece.
Additional Ingredients:
Thick Soup Base: 2 pieces; Water: 6 bowls.
Flavor: Original; Cooking Method: Boil; Time: 30 minutes; Difficulty: Easy.
Steps to Cook Assorted Hot Pot with Thick Soup
Cook quail eggs in a clay pot with water.
Clean and cross-cut shiitake mushrooms.
Trim off the old parts of enoki mushrooms, wash, and tear into pieces.
After boiling, turn off the heat and let the quail eggs simmer for 5 minutes.
Peel and cut Li Pu taro into pieces.
Heat oil in a pan and fry the Li Pu taro.
Fry the Li Pu taro until it floats to the surface, then remove and drain excess oil.
Slice the daikon radish, use half or a whole piece.
Cut the corn into small pieces.
Put 6 bowls of water and 2 pieces of thick soup base in a clay pot.
Add daikon radish slices and corn to start simmering the hot pot base.
While the soup is cooking, peel the quail eggs and skewer them with bamboo sticks.
Skewer all the hot pot meatballs.
Once the hot pot base is boiling, add shiitake mushrooms, cover, and continue cooking the soup base.
Very flavorful soup base, adding shiitake mushrooms enhances the taste.
Add your favorite ingredients to the clay pot and cook until boiling.
