Polygonatum and Sea Cucumber Hot Pot

[Ingredients] 50 grams polygonatum, 500 grams rehydrated sea cucumber, 150 grams rehydrated shiitake mushrooms, 150 grams rehydrated magnolia slices, 150 grams pork tongue, 100 grams luncheon meat, 100 grams beef tripe, 200 grams mung bean sprouts, 200 grams baby bok choy, 25 grams ginger, 15 grams scallions, 6 grams refined salt, 5 grams monosodium glutamate, 10 grams sesame oil, 3000 ml clear broth.
[Preparation]
1. Soak polygonatum until soft, slice; rinse rehydrated sea cucumber thoroughly to remove bitterness, drain and slice; remove stems from shiitake mushrooms, halve; slice magnolia slices, drain; slice luncheon meat; open and cut tripe into chunks; clean pork tongue, blanch briefly in boiling water, remove tongue bone, slice; wash and drain mung bean sprouts and baby bok choy. Arrange all ingredients separately for serving.
2. Place pressure cooker on stove, add polygonatum slices, sea cucumber slices, mushroom halves, broth, ginger, scallions, and salt. Boil, then pressurize for 10 minutes. After cooling, transfer to hot pot, skim off foam, add monosodium glutamate and sesame oil—ready for cooking other ingredients.
[Usage] Serve with meals and drink broth.
[Benefits] Tonifies kidney, enriches essence, nourishes blood, and boosts qi. Suitable for hypertension, vascular sclerosis, dry skin, constipation, and post-illness weakness.
[Note] Delicious and tender. Do not discard soaking water for polygonatum—add in portions to the hot pot. Rinse sea cucumber multiple times to eliminate odor. Best consumed during autumn and winter.