Peeled garlic, minced.
2 lemongrass slices, thinly sliced. 1 tree smashed, cut into pieces.
Tomato, minced fragrant, then put in a thin cloth to squeeze out the water. If you don’t like mincing, you can put tomatoes and pineapple in a blender, then squeeze out the water, discarding the carcass.
Squeeze lemon juice to make dipping sauce.
Mushrooms are washed, remove the root part.
Clean ink, you can cut small lines to create ink cotton. Shrimp remove beard, wash. Wash the beef and cut it into thin slices. Clam soaked to clean sand, washed. Put everything on a plate to dip into the hot pot.
Soak tamarind with 1/3 cup of warm water, beat the tamarind to dissolve and filter the water.
Chicken bones are washed, blanched in boiling water for 3 minutes, then removed and washed, put in a pot of about 2 liters of stewed water for 45 minutes to get the broth.
You can put in the pot about 3 crushed purple onions to make the broth more fragrant.
During the cooking process, you should skim off the foam so that the broth is fragrant.
Put the pan on the stove, add 3 tablespoons of cooking oil, saute fragrant, yellow garlic, lemongrass. Next, add 1 tablespoon of ketchup, 1 tablespoon of chili sauce, and 2 tablespoons of satay to the pan. This is a way to help the SEAFOOD pot have more beautiful colors.
Add 5 tablespoons of fish sauce, ½ teaspoon of salt, ½ teaspoon of MSG, ½ teaspoon of seasoning, 1 teaspoon of five-spice wine (you can replace five-spice wine with glutinous rice wine) , rice wine), tamarind juice (if you don’t like the sour taste of tamarind, you can replace it with ¼ cup of lemon juice), 40g of rock sugar, aromatic water, tomatoes squeezed on top, crushed lemongrass, mushrooms. Boil the mixture for about 2 minutes, then turn off the heat.
Strain the chicken bone broth. Then, you pour all the hot and sour sauce into the pot of broth, bring to a boil. At this point, you can re-season to your taste.
Place 1 tablespoon chili sauce, 1 teaspoon sugar, and ½ teaspoon lemon juice in a small bowl and mix well. Then, you add ¼ teaspoon of salt, continue to beat until the spices blend together and become a paste.
Ladle the broth into the mini hot pot, serve with seafood, beef, and vegetables. Dip seafood, meat and vegetables into the hot pot, you can eat it with vermicelli, noodles and dipping sauce.