I'll give you the broth first. Half of the taste of hot pot is broth. Boil anchovy kelp stock before trimming other ingredients. When the broth is ready, move it to another pot or container for a while. You can boil the broth in another pot from the beginning. I did this to show you. I used kelp, anchovies, dried shrimp, and shiitake mushrooms because I like the deep broth flavor. The other ingredients were taken out after brewing the broth, but the shiitake mushrooms were dried, cooled, shredded, and kept boiling.

Cut radish into small rectangular shapes, and cut tofu into bite-sized pieces about 1cm thick. Cut carrots and zucchini into half-moon shapes. Slice the green onion diagonally, slice the onion slightly thickly, tear the mushrooms apart, and wash the cabbage separately. I took out frozen dumplings in advance.

Put in the meatballs if you have them and take them out if you don't have them. I used it because I had something frozen at home. Cut the meat into bite-sized pieces and season with 1TS of cooking wine, 1TS of soy sauce, and 1/2TS of minced garlic.

Please refer to the photos above your preference in the order of radish, onion, cabbage, zucchini pumpkin, carrot, mushroom, tofu, meat, green onion, and minced garlic being cooked one by one

Sprinkle the broth and pour it. And boil it directly to the gas stove over medium and high heat.

Sift through the bottom of the middle pot. When the vegetables are ready to cook, add the frozen dumplings and season them with 1TS of cooking wine and 2TS of soy sauce. When the dumplings are all cooked, season them with salt and pepper, and the delicious clear soup, tofu dumpling hot pot, is complete.