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Ingredients Jump to Instructions ↓

  1. 600 g 3 packets, drained

  2. 170 g 90 g Sugar snaps

  3. 90 g Bean curd puffs

  4. 6 pcs Chinese mushroom(s)

  5. 3 pcs

  6. 1 1/4 L Soup Base for Sichuan Hot & Spicy Hot Pot

  7. 70 g 1 pack

Instructions Jump to Ingredients ↑

  1. Bring water and Lee Kum Kee Sichuan Hot & Spicy Soup Base for Hot Pot to the boil. Add pork fillet, sugar snaps, bean sprouts, bean curd puffs and mushrooms. Cook for about 3 minutes until done. Take out and keep warm. Add yam bundles and heat through. Put bundles and soup on 3 serving bowls. Arrange all other ingredients on top.

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