Supreme Tofu Hot Pot
A clay pot (sand pot) casserole combining firm tofu, sea cucumber, shrimp, sliced pork, ham, Napa cabbage, and other ingredients.
Ingredients
Firm tofu (cut into thick slices)
2 large
Sea cucumber (cleaned and cut into small pieces)
1
Shrimp (cleaned and deveined)
50 g
Pork slices
50 g
Jinhua ham
50 g
Napa cabbage
1/2
Scallion
1
Ginger
3 slices
Stock
to taste
Salt
to taste
MSG
to taste
Ground white pepper
to taste
Instructions
1
Step 1
Cut the firm tofu horizontally into thick slices; clean the sea cucumber and cut into small pieces; wash the shrimp and devein, then set aside.
2
Step 2
Blanch the sea cucumber, shrimp, pork slices, ham, and cabbage from step 1 briefly in boiling water, then remove and drain, set aside.
3
Step 3
Take a clay pot and line the bottom with the cabbage from step 1, then layer in order the ham, tofu slices, pork slices, shrimp, and sea cucumber, set aside.
4
Step 4
Heat oil in a pan and sauté the scallion and ginger until fragrant, add the stock and seasonings and bring to a boil, then remove the scallion and ginger and pour only the broth into the clay pot from step 3.
5
Step 5
Place the clay pot from step 4 directly on the gas stove over medium heat and bring to a boil for about 3 minutes, then serve.
