Raw materials:

Marbles 10, mushrooms, kelp, potatoes, vermicelli, tofu, green onions, ginger and garlic, five-flower meat, Pixi County Bean Paste, hot pot base, bok choy, chili powder, garlic, pepper, sesame seeds, cilantro.

Practice:

Soak mushrooms and seaweed, and soak vermicelli in water for 15 minutes.

Wash and slice the potatoes, boil them in water until 7 maturity, remove and drain, set aside.

Marinate the sliced pork with soy sauce, cooking wine, ginger and salt for about 20min.

Cut tofu into small slices.

Heat the oil in a wok and fry the tofu slices on both sides until golden brown, then set aside. （

Heat the oil in a hot pan and sauté the green onions, ginger and garlic.

Put in more bean paste and a little bit of hot pot base, stir-fry to get the flavor, stir-fry on low heat, don't stir-fry.

Start to put the pork slices stir-fry until the meat slices change color, put a little soy sauce.

Put in the meatballs, seaweed and other ingredients that can withstand cooking. You can put a little bit of coriander, cinnamon and pepper packet.

Add the right amount of water and start boiling, the water is a little over the surface of the vegetables.

After 10 minutes of cooking, add the vermicelli, mushrooms, potato slices, taste the saltiness, add salt and MSG as appropriate.

Cook for 3 minutes, then add the bok choy and fried tofu slices and continue to simmer for a while.

Taste before serving, no problem, multiply in a container.

Top the bowl of dishes with chili powder, garlic, pepper, sesame seeds, cilantro.

Heat the oil in the pot, when the oil is hot, do not pour immediately, slowly dry to 2-3% oil temperature when poured on top of the dish.