(1) Wash all the ingredients in the hot pot, cut into pieces and put them on a plate for later use.

(2) Divide the materials into two parts, one is boiled, and the other is baked with marinade 15 minutes.

(3) Heat the stock, and put a little material 1 into the pot until 9 minutes is full. First put half of Chinese cabbage, Sichuan cuisine and tomatoes, add seasoning 1 until cooked, and then put material 4.

(4) Add sliced meat and seafood. After soaking, according to personal preference. The meat slices are clamped with chopsticks and turned over on both sides, and the color turns white. Either red or ripe, you can eat it with ingredients.

(5) Heat the pot with fire, cover it with aluminum foil (to prevent it from sticking to the pot), put a little cream to melt, put the marinated meat slices, and fry them on both sides, and serve. Seafood and other cooked food can also be baked in the same way.