Chicken Broth Fatty Beef Hot Pot
Notes
Ingredients:
- Tai Tai Le Fresh Chicken Broth: 20g
- Fatty Beef Rolls: 150g
- Golden Silk Bok Choy: 200g
- Tomatoes: 2
- Shiitake Mushrooms: 3
- Crab Sticks: 2
- Tofu: 1 block
- Dried Tofu: 1 block
- Fried Tofu Puffs: 5
- Cooking Oil: As needed
- Garlic Sprout: 1
- Tai Tai Le Chicken Essence: 3g
- Add oil to a pot and stir-fry chopped tomatoes until they become mushy.
- Add washed golden silk bok choy, shiitake mushrooms, and beef balls. Pour in water and bring to a boil.
- Squeeze in Tai Tai Le Fresh Chicken Broth in three parts, adjusting the amount to taste.
- Add dried tofu and tofu puffs, and continue to simmer for 2 minutes.
- Add tofu later as it cooks quickly.
- Finally, add crab sticks and fatty beef, and simmer for another 2 minutes. Sprinkle with chopped garlic sprouts before serving.
- Enjoy the hot pot in winter for a warm and rich chicken broth base.
- Rich in protein from beef, crab sticks, and tofu.
- Contains vitamins and minerals from vegetables like bok choy and tomatoes.
- Low in carbohydrates, suitable for a keto diet.