Ingredients Jump to Instructions ↓

  1. 250 g 50 g 50 g 50 g 2 tsp

Instructions Jump to Ingredients ↑

  1. Blanch lotus root in boiling water. Drain. Stir-fry all vegetables in 2 tbsp oil. Stir in Lee Kum Kee Soup Base for Pork Bone Hot Pot and heat through.


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