Hotpot

Name: Hotpot
Yield: 395 g
Ingredients: Dried tofu skin (fu zhu) 50 g; Blanched enoki mushrooms 100 banchan dish; Beef brisket slices 100 g; Baby napa cabbage 145 bundle (10 leaves)

456 kcal

#Hotpot #Chinese cuisine #Shabu-shabu #Spicy stew #Chinese food #Hotpot #Housewarming #Party food #Broth dishes #Seafood hotpot

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Ingredients

Main ingredients

Dried tofu skin (fu zhu) 50 g
Blanched enoki mushrooms 1 banchan dish
Beef brisket slices 100 g
Baby napa cabbage 1 bundle (10 leaves)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 20.16 g 18%

Protein 46.55 g 42%

Fat 19.46 g 40%

Serving size 395g

Cooking steps

1

Put broth ingredients in a pot and bring to a boil.
2

Prepare dipping sauces and seasonings for hotpot.
3

Prepare meat, vegetables, seafood, and other ingredients.
4

Add various ingredients to the boiling broth to cook them.
5

Dip the cooked ingredients in the sauce and eat.

Hotpot

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