Rinse the Chinese cabbage and cut into bite-sized pieces. If the pork slices are too big, cut into bite-sized pieces, too. Cut the tofu in half.
Combine the soy milk, white wine, and chicken stock granules in a pan, cover with a lid, then bring to a boil over medium heat. Once it comes to a boil, add the dissolved doubanjiang and tian mian jiang to the pot.
Add the Chinese cabbage, pork, and tofu, and simmer until the cabbage is tender, and the pork is cooked through.
Sprinkle thinly sliced red chili peppers, then serve.
Make a rice porridge with the leftover soup. This is with pea sprouts and a beaten egg.
Story Behind this Recipe
I was craving a nutritious and spicy hot pot that would warm me up in the cold winter.
Per serving information: Calories: 510 kcal, Salt content: 5.2 g