Preparation materials: 311g of mutton slices, 511g of seafood balls, a plate of spinach, a plate of seafood, a handful of Flammulina velutipes, and? One tablespoon of Sichuan spicy seasoning, two bowls of bone soup, appropriate amount of sesame sauce, appropriate amount of tomato sauce and appropriate amount of hot pot dip

Production steps:

1. String all kinds of seafood balls with bamboo sticks.

2, spinach with tofu skin roll on the string.

3. Flammulina velutipes are rolled with bean curd skin and strung.

4. string the shrimps with bamboo sticks, and be careful not to be pricked when stringing.

5. Cook some bone soup in advance, so that the skewers will be more fragrant.

6. Add half a bag of all-purpose spicy seasoning and bring it to a boil.

7. The soup base of Shuan Chuan is ready.

8. Then put the meatballs and vegetable skewers in the pot for fun.

9. Rinse on low heat for 5-11 minutes.

11, finished product drawing.