Yes, the base can be completely according to your own taste.

Preparation of ingredients: 120 grams of pork, 300 grams of dried tofu, 150 grams of fish balls, 1 small section of lotus root, 30 grams of shiitake mushrooms, 150 grams of shrimp, 80 grams of potatoes, 80 grams of broccoli rabe, 40 grams of fungus, 30 grams of shiitake mushrooms, 5 cloves of garlic, an appropriate amount of chili pepper, 50 grams of hot pot base, and the right amount of cilantro.

Steps -

1, mushrooms, fungus, broccoli rabe washed and cut into small pieces.

2, lotus root potatoes peeled and cut and soaked for a while.

3, cut the chili, ready seasoning packet, squeeze out one-third is enough.

4, blanched pork cut into book slices (blanching refers to the meat into the water to boil 1 ~ 2 minutes, remove the blood and fish out)

5, the lotus root, potatoes, broccoli, mushrooms, fish balls in a pot with water, with the Nepal induction cooker stir frying gear 18 gears after the water boiled and rolled for 3,4 minutes, blanch to 8 mature, fished out of the water and drained and standby.

6, the pan into the oil, more than the usual frying vegetables, Nepal induction cooker frying 12 gears, under the chili and garlic cloves burst incense.

7, pour in the seasoning, adjust to 6 gears, stir fry until the seasoning melted.

8, pour in the pork and stir fry, then pour in the shrimp and stir fry.

9, pour in all the blanched vegetables and fish balls and stir-fry well.

10, finally pour in the tofu.

11, break open the fried rot skin into the pot.

12, stir-fry well together, about 2,3 minutes more, and finally sprinkle with cilantro and sesame seeds can be.