Preparation materials: 300 grams of mutton slices, 500 grams of seafood meatballs, a plate of spinach, a plate of seafood, a handful of enoki mushrooms, a tablespoon of Sichuan spicy seasoning, two large bowls of bone soup, an appropriate amount of sesame paste, tomatoes Appropriate amount of sauce and hot pot dipping sauce

Preparation steps:

1. String various seafood balls on bamboo skewers.

2. Roll the spinach in tofu skin and skewer it.

3. Roll the enoki mushrooms in tofu skin and skewer them.

4. Use bamboo skewers to skewer the shrimps. Be careful not to prick your hands when skewering.

5. Boil some bone soup in advance so that the skewers are more fragrant.

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

7. The soup base for shabu-shabu skewers is ready.

8. Then put the meatball skewers, vegetable skewers, etc. into the pot and boil.

9. Rinse over low heat for 5-10 minutes.

10. Finished product picture.