Potato spine soup made with 小肥羊火锅底料; I don’t like Korean style, so I used the hot pot base, which was unexpectedly delicious The practice is also very simple, take out the spine one night in advance, thaw it, wash it, soak it in cold water for more than an hour, soak the mushrooms, peel the potatoes and soak them in water, cut the purple onion into strips, and slice the ginger Boil the spine with ginger for 8 minutes, remove and rinse the residue such as fat and oil, put it into the pressure cooker, add onion, ginger, and halved mushrooms, and simmer for about 1 hour. The pressure cooker will be simmered for such a long time. If you want to continue cooking in the hot pot, simmer for 20 minutes less. Prepare the cabbage, wash it, add a small amount of salt and oil and blanch it in water, remove it and rinse it in cold water, tear it in half; after the spine is stewed, add potatoes and a spoonful of salt and stew for 10 minutes Prepare the hot pot base, add half-cut garlic, ginger, onion, cabbage, kimchi (or other vegetables you want to eat, you can add oyster mushrooms, it will be very fresh). After the bones are simmered, pour the bones and soup into the hot pot in, boil and eat