Soup:Six-meat Hotpot
150 grams (0.33 lb) chicken breast
100 grams (0.22 lb) tender beef
100 grams (0.22 lb) fish meat
100 grams (0.22 lb) shelled shrimp
100 grams (0.22 lb) pork
100 grams (0.22 lb) fresh scallops
100 grams (0.22 lb) green vegetable
100 grams (0.22 lb) bean threads
100 grams (0.22 lb) bean curd
100 grams (0.22 lb) lettuce
100 grams (0.22 lb) Chinese cabbage
10 pieces red chili
3 grams (1/2 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1/6 oz) finely cut scallions
51,000 grams 94 cups) chicken soup
15 grams (1/2 oz) dried shrimp
50 grams (3 tbsp) cooking oil
Peanut butter
Soy sauce
Sesame oil
Chili Paste
Sweet Bean paste
Pickled leek flowers

1. Cut the meat, except for shrimps and scallops, into slices 5 cm(2 inches)long, 1.5 cm (0.6 inch) wide and as thin as possible. Place on plates. Wash the vegetables and put on plates. Into serving bowls, according to each one's own taste, mix peanut butter and other seasonings.

2. Heat the oil in a wok and stir-fry red chili. Add the chicken soup, salt, scallions, ginger, MSG and dried shrimp, and bring to a boil. Pour the soup into a pot and keep heating it. Dip the meat, vegetables, bean curd and bean threads bit by bit into the soup pot and then dip in one's own sauce.

Features:This is a dish that people enjoy eating while it cooks.
Taste:Very delicious with a spicy touch.

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