Ingredients

100g pickled mustard greens

200g braised pork

200g fried meat balls

Frozen tofuTofu500g

　　Chicken legs1 piece

300g chicken pieces

　　Black pepperAs needed

Salt as needed

　　Chicken essenceAs needed

Water as needed

LargeHot potSteps

1. Thaw the frozen tofu, cut it into small cubes about 2.3 cm in size.

2. Blanch the chicken pieces in hot water, then rinse with cold water.

3. Cut the pickled mustard greens into thin strips and wash them several times with water, then drain and set aside.

4. Place a pot on the stove with water, add the chicken legs, bring to a boil, simmer for 45 minutes until flavorful, then remove.

5. Arrange the pickled mustard greens at the bottom of the hotpot, followed by the chicken pieces in the middle layer, and place the fried meat balls and frozen tofu on top.

6. Pour the previously cookedchicken brothinto the arranged hot pot.

7. Light the charcoal to start cooking; it should be stewed for about 1 hour or more to fully infuse flavors into all ingredients.

8. When done, you can see the pickled mustard greens turn green; sprinkle with your preferred seasonings and serve withmagnificent rice！

. Tips

It's better to add salt when cooking the chicken broth. If some seafood or dried goods are added at the bottom of the pot, it will enhance the flavor!