1. Put the hot pot meatballs in a boiling water pot for three minutes, blanch them, let them cool a little, and then rinse them with clear water.
2. Soak the dried beancurd in clear water ten hours in advance, usually before going to bed at night, and put it in a boiling water pot for five minutes.
3. Soak the crispy tofu in clear water for ten minutes, cut it into small pieces, and blanch it in a boiling pot for one minute.
4. Peel potatoes and cut them into pieces or thick strips.
5. Heat the oil pan, add star anise, pepper and dried red pepper to saute until fragrant. I am lazy here and use thirteen spices and pepper seeds instead.
6. Add tomato sauce and stir-fry, preferably tomatoes, and stir-fry red oil.
7. Add in soy sauce, soy sauce and oyster sauce and stir fry a little.
8. Add appropriate amount of water and half a spoonful of white pepper and cook over high fire.
9. Add dried beancurd, chafing dish balls, crispy tofu and potato pieces in turn, cover the pot, and bring to a boil over high fire, then simmer over medium heat.
1. Boil for 1 minutes, add appropriate amount of salt before taking out the pot, and the simple and delicious home-cooked version of hot pot meatballs will be cooked and eaten.