What are the complete methods for making pickled Chinese cabbage hot pot?

Most people have eaten pickled Chinese cabbage hot pot during their daily life, especially friends in northern regions who have a great fondness for pickled Chinese cabbage hot pot. The nutritional value of pickled Chinese cabbage hot pot is very high, which helps promote digestion and absorption in the body. Generally, beef loin, lamb shank meat, pork loin, and dried kelp are needed in the hot pot, as well as some common seafood.

Pickled Chinese cabbage hot pot

Main ingredients:

Pickled Chinese cabbage, pork loin, beef loin, lamb shank meat, dried sea cucumber, dried scallops, pomfret meat, and prawn meat, each 500 grams; chicken meat, pickled Chinese cabbage, green vegetables, cabbage head, and dried mushrooms, each 150 grams; dried large dried shrimp, 50 grams; three crabs, 100 grams of clean玉兰片, 500 grams of frozen tofu, 100 grams of Chinese parsley segments. Seasonings:

50 grams of cooked lard, 12 grams of salt, 70 grams of rice vinegar, a little scallion and ginger slices, salted Chinese chives, salted Chinese parsley, fermented soybean paste, soy sauce, chili oil, boiled shrimp, chive flowers, sesame paste, and 5 kilograms of chicken soup.

Method:

(1) Put 3 kilograms of chicken soup in the hot pot (the remaining 2 kilograms can be added as needed), clean the crab and cut it into four pieces, put it in the pot, then add 250 grams of pickled Chinese cabbage, large dried shrimp, scallion slices, ginger slices, salted Chinese chives, salt, monosodium glutamate, and cooked lard. Boil the soup with charcoal fire.

Seasonings:

They are packed into small bowls separately.

(3) Each ingredient is served with hot pot and placed on the table. Choose the ingredients according to personal preference, boil them in the pot, and eat them with the matched sauce.

Nutritional value

Pickled Chinese cabbage:

Prevent constipation and enteritis

; reduce blood cholesterol content

; reduce the concentration of liver fat

Fold and edit this section, characteristics of the dish

Suitable for consumption in winter, delicious in taste, fresh in soup, rich in nutrition, and elegant in entertaining guests.