How to Make Authentic Old Beijing Hot Pot Base Soup

Ingredients for hot pot base: three tablespoons of bean paste, one tablespoon of tempeh, half a tablespoon of soy sauce, half a tablespoon of mash juice, about three taels of pickled mustard greens, one tablespoon of peppercorns, half a taels of dried chili peppers, one taels of green onions, one taels of garlic scapes, one piece of ginger, half a piece of garlic, one tablespoon of cornstarch, salt, and chicken broth, as much as you like.

Side dishes: bamboo shoots, vermicelli, pork loin, seaweed, dried tofu, fungus, vegetarian yellow throat, cabbage, enoki mushrooms, shiitake mushrooms, shiitake mushrooms, beef, bacon, lettuce, cauliflower, cilantro

How to prepare the side dish:

1, bamboo shoots cut into pieces and cook in a pot of boiling water for five minutes, then rinse with clean water.

2, strip of flour with hot water to soak and swell.

3, dried beans cut into slices diagonally.

4, fungus soaked and torn slices.

5, vegetarian yellow throat cleaned a few times and then rinsed with clean water on.

6, cabbage horizontal cut into two sections.

7, kelp in a pot of boiling water for about half an hour and then float on with clean water.

8, shiitake mushrooms torn in half.

9, bacon sliced.

10, cauliflower washed and cut small.

11, beef thinly sliced with salt, tender meat powder, dry starch to catch the flavor.

12, pork loin thinly sliced with salt, dry starch to catch the flavor.