Cooking Steps

Chowder -- Korean miso soup

Chowder -- Korean miso soup

I like hotpot soup of the chowder style best. I am so happy that I can eat a pot full of things. It is absolutely my favorite to have both meat and nutrition, and to be able to eat at the same time.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Chowder -- Korean miso soup
Step 1 . Three people, one medium-sized casserole. Prepare all materials. Thaw the fat beef (one), crab meat stick (4); Soak mushrooms (7) in advance and cut into pieces; Wash baby cabbage and Flammulina velutipes, and cut Flammulina velutipes into roots; Half old tofu, sliced; Sliced scallion
Chowder -- Korean miso soup
Step 2 . Boil the casserole with cold water (most of the pot), add three tablespoons of sauce (adjust the taste by yourself), and bring to a boil (don't put too much water, the cabbage will have water)
Chowder -- Korean miso soup
Step 3 . After boiling, put beef sticks with fat beef and crab first, and then mushrooms; After burning for a while, add baby cabbage and tofu (those who like tofu to be tender can put it later), and add salt, chili powder, chicken essence and other seasonings
Chowder -- Korean miso soup
Step 4 . After everything is put in place, boil it over medium heat for a while until the baby cabbage is soft and rotten
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