Recipe: Taji pot version of three sauce shabu-shabu

Home Cooking Recipe: Taji pot version of three sauce shabu-shabu


The Taji pot that I just arrived today was raised with rice water for a long time and then boiled for ten minutes. I used it for the first time, so I didn't know what to cook. So I thought of Huang Jihuang's three-simmered shabu-shabu. Let's try it.



  1. Pork belly cut into thin slices, add ginger, soy sauce, soy sauce, sugar, raw meal, salt and appropriate amount of spare; chicken full-wing chopped pieces, washed with water and placed in the same flavor as pork belly, spare

  2. Shrimp cut off the mustard, go to the intestines; wash the nails with water, pick the bad ones; cut the appropriate size of the potatoes, carrots, cut the onions, peel 4 pieces of garlic

  3. Tune a bowl of juice: a spoonful of oyster sauce, seafood sauce, pork ribs sauce, iced plum sauce, soy sauce, soy sauce, sugar, raw meal, salt, chicken powder, add a little water to open

  4. Sweep a thin layer of oil in the Taji pot, followed by garlic, potatoes, carrots, pork belly, onions, shrimp, garland, oyster mushrooms, bamboo shoots, enoki mushrooms, chicken wings, onions, and finally poured into a bowl of juice.

  5. Cook for 5 minutes on medium heat, simmer for 5 minutes, turn off the cover after 5 minutes, just fine.


The Taji pot I bought is too small, and I have too much food for this dish, which makes it almost impossible to cover it, laughs~ and there is a lot of water in the vegetables. I really shouldn’t let the water go, when the water is boiling, So the next time I have experience, this time the effect is very good, the taste is very good, the potatoes and carrots are very soft soon, I am very surprised, Taji pot is really amazing!

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