Beef Belly Mushroom Hot Pot Rolls

Name: Beef Belly Mushroom Hot Pot Rolls
Total time: 20 min
Yield: 930 g
Ingredients: olive oil 10 spoon; fresh egg 165 piece; fresh enoki mushrooms 100 g; mini napa cabbage 145 serving (10 leaves); onion 140 serving (1/2 piece); beef belly 250 g; cooking rice wine 20 g; dark soy sauce 50 serving; tsuyu sauce 50 g

Cook 20 min Difficulty NORMAL 1,035 kcal

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Ingredients

Main ingredients

olive oil 1 spoon
fresh egg 3 piece
fresh enoki mushrooms 100 g
mini napa cabbage 1 serving (10 leaves)
onion 2 serving (1/2 piece)
beef belly 250 g

Seasonings/Sauce

cooking rice wine 20 g
dark soy sauce 50 serving
tsuyu sauce 50 g

Nutrition summary

Carbohydrates 49.04 g 19%

Protein 87.07 g 35%

Fat 51.36 g 46%

Serving size 930g

Cooking steps

1

Lay out the beef belly slices flat.
2

Clean and trim the mushrooms thoroughly.
3

Place the mushrooms on top of the beef belly and roll them up.
4

Arrange the beef belly mushroom rolls neatly in the hot pot.
5

Pour in the broth.
6

Add other vegetables such as onion and green onion.
7

Add seasonings like soy sauce and minced garlic.
8

Simmer over medium heat.
9

Once the beef belly and mushrooms are cooked, it's ready.

Beef Belly Mushroom Hot Pot Rolls

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