How to make chicken hotpot base

Hot pot is everyone's favorite food, but few people cook hot pot with chicken legs. Hot pot is a popular hot pot product in recent years, and the ingredients are easy to make, so it is loved by many franchisees. In fact, we can make chicken leg hotpot at home because its production process is very simple. The chicken leg hotpot made in this way is not only clean and hygienic, but also nutritious and healthy. So, how do you make chicken leg hotpot base? How to make chicken leg hotpot?

1. Materials

Chicken thigh, 500g beef tenderloin, 3 small white onions, 1 green onion, 10 leeks, 1 carrot, 250g shimeji mushrooms, 1/2 Chinese cabbage core, 100g old tofu, 200g mung bean sprouts, 200g canned bamboo shoots, 100g Japanese sukiyaki noodles (or mung bean vermicelli), 6 eggs, 100g nameko mushrooms, sauce ingredients: 6 tablespoons (90ml) Japanese soy sauce, 4 tablespoons (60ml) beef broth, 4 tablespoons (60ml) Japanese sake, 4 tablespoons (60ml) mirin, 1 tablespoon (15g) white sugar, 4 tablespoons (60ml) oil

2. Practice

Use a knife to cut the slightly frozen beef into slices as thin as possible (about 2-3mm thick), spread them on a large plate, cover them and refrigerate.

Chop the white onion into 6 small pieces. Cut the scallion whites into sections diagonally. Cut the chives into 4-5cm long pieces. Cut carrots into slices the same length as leeks.

Slice the button mushrooms. Remove the dry outer leaves from the cabbage core, cut off the neck, and tear into bite-sized pieces. Cut tofu into 1cm thick slices. Remove the roots of mung bean sprouts. Cut bamboo shoots into bite-sized slices. Arrange all the chopped vegetables, tofu cubes and meat slices neatly on a large plate.

Boil the Japanese sukiyaki noodles (or mung bean vermicelli) for about 2-5 minutes until half cooked. Do not overcook to avoid falling apart. After draining the water, cut it into 5cm long strips with scissors (it is easier to pick up with chopsticks when eating). Place noodles on the same plate as the beef tenderloin slices, vegetables, and tofu.

To make the sauce, combine soy sauce, beef stock, sake, mirin, and granulated sugar in a medium container and stir until granulated sugar is completely dissolved.

Heat a large frying pan before serving, or use an electric frying pan. Brush a layer of oil on the bottom of the pot, and when heated to high temperature, add some onion cubes, leek segments, carrot slices, shiitake mushroom slices, cabbage, bamboo shoot slices, nameko mushrooms and tofu cubes. Stir-fry for about 2 minutes, shaking the bottom of the pot from time to time and gently turning it over, and pour in appropriate amount of sauce. Try to stir-fry each ingredient separately.

Push all kinds of vegetables and tofu to the edge of the pot, then add some bean sprouts and noodles, pour in appropriate amount of sauce and stir-fry gently for about 1 minute, and push to the edge of the pot.

Place some of the beef tenderloin slices flat in the pan one by one and fry each side for 30 seconds (pay attention to the time, don't overcook!). Pour a little sauce on the meat slices, turn it over to let the meat slices absorb the sauce, and fry for another 30 seconds until the meat slices are brown.

Turn to low heat, stir-fry all the ingredients and arrange them neatly, then pour in appropriate amount of sauce and you can serve!