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Korean chicken soup hot pot.

On a cold winter night, I want to take supplements, and I want to have some staples and side dishes.

  Have a pot of "Korean Chicken Soup Hotpot"!

 Soup base: samgyetang, whole root korean ginseng chicken stew.
 Sauce: Shacha Sauce, Sesame Sauce, Laoganma Spicy Sanding, 4D Low Salt Soy Sauce.
 Dishes: Shaoxing, watercress, enoki mushroom, potato, lotus root, yam.
 Frozen: fried tofu, fish-wrapped eggs, octopus, lamb slices.
 Noodles: Nagahama Ramen.
 Tableware: 2 pairs of chopsticks, 2 fishnet spoons, soy sauce plate, etc.
Sauce pairing: a spoonful of sesame sauce, 4 or 3 servings of Lao Gan Ma spicy three diced, half tea chi sand tea sauce, a little chopped green onion.

Soup base: Korean chicken soup + half a bowl of boiling water. Fire it up and make him boil. (Add water to quantify by yourself)
Korean Chicken Soup Contents: One red jujube, one chestnut, 2-4cm glutinous rice, the muscles and bones are very cottony. The soup base is thick throughout. (You need to stir the soup from time to time, otherwise the bottom of the pot will burn.
Try: In order not to taste it, I will drink a bowl of chicken soup first. The taste of people is not very strong, but the whole soup is very thick and moist. The chicken melts in your mouth.
Add side dishes: (add whatever you like to eat)
 The sumptuous food must have a drink: The "Thai Fresh Coconut Juice" introduced by a friend, Yami quickly stocked up, this is My last bottle.
 I will add boiling water from time to time to reduce the consistency of the soup base while cooking, the soup is still so milky after a long time, and the side dishes make the soup more delicious.
 Join Nagahama Ramen.
 The Nagahama ramen is ready to eat after 3 minutes in the soup.

After 1 hour of struggle, I really swallowed the chicken soup. There was a hint of chicken in the bottom of the pan. If there is rice and seaweed. I think it can be another round.

Overall feeling: You don't necessarily want to have hot pot (Haidilao) (Little Sheep) (spicy hot pot bottom), you can also use different soup packs (Korean chicken soup) or make your own with herbs. Eat healthy, eat me wonderful. (No bad comments on any hot pot soup package above).

If you like my post-order tasting. Remember to like, favorite, and let me know if you want me to eat and taste.

 Trailer: Octopus ball making and tasting.

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韩国人篸鸡汤火锅。

寒冷冬夜，又想进补，又想有点主食，配菜。

  来一锅“韩国人篸鸡汤火锅”吧！

 汤底：samgyetang，whole root korean ginseng chicken stew（篸鸡汤）。
 酱料：沙茶酱，芝麻酱，老干妈辣三丁，万字低盐酱油。
 菜类：绍菜，西洋菜，金针菇，土豆，莲藕，山药。
 冷冻：炸豆腐，鱼包蛋，章鱼，羊肉片。
 面类：长滨拉面。
 餐具：筷子2双，渔网勺2个，酱油碟，等。
酱料搭配：一勺芝麻酱，4又3份老干妈辣三丁，半茶池沙茶酱，少许葱花。

汤底：韩国人篸鸡汤+半碗开水。开火 让他沸滚起来。（加水自行定量）
韩国人篸鸡汤内容：红枣一个，栗子一个，人篸2-4cm，肌肉和骨头以炖的很棉化。整个汤底浓稠。（要时不时的搅拌汤料，不然会锅底会烧糊了。
尝试：为了不影品尝，我会先喝一碗篸鸡汤，人篸味不是很重，但是整个汤是很浓稠很润的感觉。鸡肉一丝丝入口即化。
加入配菜：（自己喜欢吃什么就加什么）
 丰盛佳肴一定要有饮品：朋友介绍的“泰式鲜榨椰汁”亚米赶紧入货，这是我最后一瓶了。
 一边煮我会时不时加入开水减弱汤底浓稠度，久煮汤色还是那么乳白，加上配菜使得汤更加鲜美。
 加入长滨拉面。
 长滨拉面入汤3分钟后就可以开吃。

经过1个小时的奋斗把篸鸡汤真服掉了。锅底有一丝丝鸡肉。如果有米饭和海苔。我觉得可以再来一轮。

总体感觉：不一定火锅就是要（海底捞）（小肥羊）（麻辣火锅锅底），你也可以用不同汤料包（韩国人篸鸡汤）或者 自己搭配药材熬制。吃出健康，吃出我精彩。（以上没有对任何火锅汤料包恶评）。

如果你们喜欢我这个晒单品尝。记得要点赞，收藏，如果你们想让我吃什么品尝什么，底下留言告诉我。

 预告：章鱼小丸子制作和品尝。