(1) Ingredients: shrimp, chicken wings, fat beef rolls, sausages or luncheon meat, potatoes, lotus roots, lettuce and corn, broccoli, rapeseed, coriander, Flammulina velutipes, fungus, mushrooms, fish balls, crab sticks, beef balls, yuba, rice cakes, vermicelli, onions, ginger, garlic, dried peppers, flowers.

(2) Practice: Don't cut the lotus root slices and potato slices too thick. If it's not easy to cook, make meatballs, shrimps, squid, rice cakes and wide noodles first. Meat dishes can also be fried, add some salt to the water, and cook mushrooms, Flammulina velutipes, Auricularia auricula, corn and other vegetables until 9 minutes are cooked. Both yuba and potato chips are perishable ingredients and should be controlled when cooking. Everything is cooked, fished out and drained. Stir-fry Zanthoxylum bungeanum and dried capsicum in hot oil, then stir-fry onion, ginger and garlic, and add spicy pot seasoning or spicy hot pot bottom material. Stir-fry the sauce until fragrant, then add the cooked meat and vegetables, stir-fry over high heat, and season with salt and chicken essence. Let the flavor of seasoning be evenly wrapped on each ingredient. Finally, take the coriander out of the pot.

2. Braised prawns in oil

(1) Ingredients: 500g prawn, 2 shallots, 2 slices of ginger and 4 cloves of garlic.

(2) Practice: Remove the shrimp line, wash the shrimp, mince the onion, ginger and garlic, and cut the onion into sections. Mix a sauce: 2 tablespoons of light soy sauce and half a spoonful of light soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, half a spoonful of balsamic vinegar, half a spoonful of sugar and 1 spoon of tomato sauce, and mix well. Add a little more oil to the pan, stir-fry shallots, ginger and garlic, add prawns, stir-fry until the color changes, add the prepared sauce and stir-fry for 1 min, cover with low fire and stew for 2 minutes (3 spoonfuls of hot water can be added), then stir-fry over high fire to collect juice, and take out the pan after the shallots are evenly stirred.

Step 3 burn rotten bamboo

(1) Ingredients: dried yuba 120g, dried auricularia 8- 10, carrot and green pepper in half.

(2) Sauce: a spoonful of oil consumption, a spoonful of soy sauce, a little salt, a little sugar, 8 grams of corn starch and a little water.

(3) Practice: Dry yuba and auricularia auricula are soaked in advance, yuba must be soaked in cold water, and it will rot in hot water. It usually takes 4-6 hours to soak, and black fungus should not be soaked overnight. Boil the water and drain it for later use. Shred green peppers and carrots. Mix the sauce. Heat the oil in the pan, and stir-fry the green peppers and carrots until they are broken. Add blanched yuba and auricularia auricula, stir-fry a few times casually, and pour the prepared juice as soon as possible, because yuba is particularly easy to stick to the pot. Be sure to stir fry quickly, hang all the dishes with sauce evenly, and then turn off the heat and cook.