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Pickled Vegetables and Pork Hot Pot

Pickled Vegetables and Pork Hot Pot

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    20 mins

Vinegar 30 minutes Meat Dinner Chinese Food Vegetable Pork Lunch Dinner

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

Seasoned Red Vinegar 207ml

Basic Cooking Sauce, Vinegar

Seasoned Red Vinegar
No Hormones* Premium Chicken Bouillon Powder 273g

Chicken Powder / Chicken Broth, Seasoning Powder, Soup Base

No Hormones* Premium Chicken Bouillon Powder (No MSG Added)
Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Shaoxing Huadiao Wine

Wine

Shaoxing Huadiao Wine

How to make it

  1. Marinate the pork with oyster sauce for 10 minutes. Arrange all ingredients in a pot.

  2. Bring water, chicken powder, shaoxing wine and red vinegar to boil. Pour the mixture into the pot.

  3. Over low heat, bring the hot pot to boil, enjoy after 10 minutes.

  4. Tips:

    For pickled vegetables, you can choose the non-spicy white kimchi or pickled cabbage from Shandong.

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