2. Prepare primary processed ingredients: clean all ingredients, remove the roots of Pleurotus ostreatus, slice mushrooms, remove the roots of Flammulina velutipes, peel and slice bamboo shoots, peel and slice lotus roots, slice pork belly, slice fish tofu, slice sweet potatoes, slice bean curd, slice ginger, slice coriander and slice onion.
3. Put oil in the pan, fry the sweet potato until golden brown, and take it out for later use.
4. Some ingredients, such as fish tofu, bean skin, konjac shreds, Flammulina velutipes, etc., can be taken out and dried after blanching for 8 minutes.
5. Making Spiced Oil: Pour the vegetable oil into a wok, add 3 star anise, 1 pepper and 3 fragrant leaves, stir-fry until the seasoning is brown, remove the spices and pour out the base oil for later use.
6. Stir-fry the sweet pepper in the oil at the bottom of the pot until it is spicy and fragrant, and remove the sweet pepper for later use.
7. Add pork belly slices and stir fry to get oil.
8. Add a whole package of spicy pot bottom materials and 4 teaspoons of Pixian bean paste, and stir-fry the red oil and fragrance.
9. Add ginger slices, garlic and shallots, stir-fry until fragrant.
10, put the materials in turn, first put the heat-resistant ones (such as mushroom lotus root slices) and then put them (such as bamboo shoots), and stir them quickly and evenly.
1 1, add 4 teaspoons of white sugar and the previously fried persimmon pepper, and stir the ingredients evenly.
12. Sprinkle coriander segments and white sesame seeds before serving. You can eat it on a plate.