How to make an ideal hot pot with sauerkraut and white meat?

The most ideal hot pot with sauerkraut and white meat is:

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2. Cut the meat into large pieces as thin as paper by sawing. The thinner the better.

3. Break off the sauerkraut chop, wash it, remove the side leaves, cut it twice along the chop (twice for the coarse chop and once for the fine chop), and then cut it into filaments with a top knife. The finer the better, wash and knead the water.

4, gouache strips cut into 12 cm long segments. Pour chicken soup into a pot, and add 1000g shredded sauerkraut, 500g gouache strips, 50g golden hook soaked in water, live crab, JD.COM cuisine, salted coriander, salted leek, Shaoxing wine, pepper water, monosodium glutamate, refined salt, etc. Bring to a boil with high fire, skim off the floating foam, put it in a hot pot, put white meat slices on it, and cover the pot.

5. Put the burnt charcoal into the furnace, serve it on the dining table (the lower part of the cauldron should be padded with a metal tray, and cold water should be put in the plate to avoid baking the dining table), and it can be eaten after boiling.

6. When eating, prepare coriander powder, fermented bean curd, sesame sauce, garlic sauce, red pepper oil, marinated shrimp oil, salted chives, soy sauce and rice vinegar on the table, and consumers can dip them in.