CHINESE SOUP POT RECIPES

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Steps:

• Soak the dried vermicelli in advance, and boil the razor clams to get the meat
• Shred cabbage and carrots, cut leek into sections, shred green onion and ginger into shreds
• There is no curry powder at home, only curry cubes, so the curry cubes are hydrated with 150ML of thick soup.
• Start the switch button, select the (dry pan) program, the cooking program will be executed automatically
• Put a little oil in the pot and put the ginger slices first
• Then add shrimp, razor clams, and sea cucumber and stir-fry evenly
• Add cooking wine to remove fishy
• Then pour in cabbage and carrots and stir fry
• Put the fans on top
• Pour in the curry broth melted in advance and mix well
• Put on the lid and wait for 3 minutes after cooking
• Open the lid, add the chives and stir-fry, continue to cook for a while
• Add 1g of salt to taste and mix well
• See that the juice is almost dried up, end the procedure ahead of time, sprinkle chopped green onion and stir out the pot with chopsticks. It took about 7 minutes in total