There are prawns, squid, chicken wings, lotus roots, Chinese cabbage, Flammulina velutipes, dried beancurd, lettuce, tender celery, luncheon meat, potatoes, broccoli, etc. You can choose other combinations according to your own preferences.

Spicy incense pot originated in Chongqing, China, and is a local spicy dish in Sichuan and Chongqing, belonging to Sichuan cuisine. Spicy incense pot is characterized by hemp, spicy, fresh, fragrant, oil and mix-and-match, with diversified tastes, and a variety of ingredients can be matched at will.

Extended information:

Key to making spicy incense pot

1. Wash vegetarian dishes first and then cut them to avoid nutrient loss.

2. Pay attention to the measurement when adding salt to prevent the amount of incense pot from being measured too much, so that the finished product tastes salty and heavy; Spicy pot ingredients need to be selected, and the dosage should not be too much, otherwise it will take away the taste of the ingredients themselves.

3. When blanching vegetarian dishes, it is necessary to distinguish the vegetables that are difficult to cook and treat them one after another, so as to prevent some vegetarian dishes from being immature or rotten after blanching.