Pickled Vegetables and Pork Hot Pot
What You Will Need
Ingredients
- Korean white kimchi 600g, chopped into small pieces
- Sliced pork 200g
- Prawn 8 pieces, rinsed and devein
- Fresh shiitake mushroom 5 pieces, stems removed
- Bai Ye Tofu 100g, cut into small pieces
- Lee Kum Kee Shaoxing Huadiao Wine 2tbsp
- Pork ribs 100g, cut into small pieces
- Water 800ml
- Lee Kum Kee Premium Chicken Bouillon Powder 1tsp
- Lee Kum Kee Seasoned Red Vinegar 2tbsp
Marinade
- Lee Kum Kee Premium Oyster Sauce 1tbsp
Made with
Lee Kum Kee products
How to make it
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Marinate the pork with oyster sauce for 10 minutes. Arrange all ingredients in a pot.
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Bring water, chicken powder, shaoxing wine and red vinegar to boil. Pour the mixture into the pot.
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Over low heat, bring the hot pot to boil, enjoy after 10 minutes.
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Tips:
For pickled vegetables, you can choose the non-spicy white kimchi or pickled cabbage from Shandong.
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