Step-by-Step Guide to Prepare Speedy Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty)
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, How to Prepare Favorite Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty). It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty) using 7 ingredients and 10 steps. Here is how you cook that.
I wanted to make an environmentally-conscious and wallet-friendly hot pot.
As the hot pot is based on the water content of the vegetables, the broth is naturally sweet.
The grated daikon will tenderize cheap pork offcuts. Recipe by Sayuyun
Ingredients and spices that need to be Make ready to make Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty):
- 600 grams Sliced pork offcuts
- 1/4 Chinese cabbage
- 1 bunch Mizuna
- 1 block Tofu
- 1/2 Daikon radish
- 1 small Carrot
- 2 Green onions or scallions
Instructions to make Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty)
- Grate the daikon and carrot. Roughly chop the Chinese cabbage and mizuna greens, and dice the tofu into 16 cubes.
- Cover the hot pot with half of the Chinese cabbage.
- Scatter the pork offcuts on top.
- Cover with the remaining Chinese cabbage.
- Scatter with more pork offcuts.
- Cover with mizuna greens.
- Scatter the pork offcuts on top again.
- Top with grated daikon and carrot.
- Scatter the tofu cubes around, cover with a lid, and heat. I used a portable gas stove.
- Once the pot begins to simmer, scatter green onions on top, cover again with a lid and it's done once the meat has cooked through. Eat with ponzu sauce.
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