materials

prepare all the ingredients first: kelp, wax gourd, broccoli, Flammulina velutipes, bean curd, auricularia auricula, yuba, coriander, wormwood stalk, spinach, various balls and bamboo sticks

material a: green onion, garlic, ginger, coriander root, pepper, aniseed, fragrant leaves and dried tangerine peel.

2. boil the water in the pot, add cooking oil (low heat), and add pepper, pepper, aniseed and dried Chili until fragrant.

3. Add onion, ginger and garlic and saute until fragrant. Add mala Tang seasoning and stir well.

4. Add clean water, then add the remaining materials A (cinnamon, dried tangerine peel, cumin powder, fragrant leaves, coriander root, thick soup treasure, and a spoonful of white pepper)

5. Bring to a boil and cover, and turn to low heat for 15 minutes.

after 6 or 15 minutes (at this time, the whole kitchen is filled with strong fragrance), put the meatballs and cook for three minutes.

7. Add auricularia, bean curd, yuba, Pleurotus eryngii, kelp, wax gourd, broccoli, coriander, spinach and bamboo pole in turn.

after 8 or 2 minutes, take out the pan, add a little soup, and add material B: coriander foam, chive foam, garlic foam, chopped peanuts, dried radish and Chili oil, and you're done!