Ingredients: Pleurotus ostreatus, Flammulina velutipes, lotus root, yuba, crab roe, pork belly, shrimp, squid roll, sausage, auricularia auricula, rape, spinach, Chinese cabbage, onion, star anise, pepper powder, onion, ginger, garlic, green pepper, red pepper, dried pepper, coriander, bean paste, peanut, white sesame, etc.

1, auricularia auricula and yuba are soaked in water in advance. After washing the fungus, remove the roots and tear it into small pieces, and cut the yuba into small pieces. Other vegetables are cleaned, peeled and peeled, and then changed into blocks or sheets;

2. Slice pork belly, onion and ginger, shred for later use, slice sausage and crab fillet, shred onion, slice green pepper, chop red pepper and dried pepper, chop bean paste, wash coriander and cut into sections;

3. Boil a pot of water, put a spoonful of salt in the water, cook all kinds of vegetables in the pot, remove them, control the moisture, and cook the shrimps and squid slices together;

4. Put two spoonfuls of oil in the pot. After the oil is hot, put the chopped bean paste into the pot and stir-fry to get red oil;

5, add red pepper and dried pepper (the amount of pepper is as you like), add pork belly and fry;

6. Add onion, ginger, garlic, onion and green pepper and fry until cooked;

7. Add crab roe, sausage, fried squid rolls and shrimps;

8. Finally, add all kinds of cooked vegetables;

9. Add half a teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of Chili oil and a little pepper powder according to personal taste;

10, finally sprinkle roasted peanuts and white sesame seeds, and sprinkle some cumin out of the pot;

1 1. Sprinkle some parsley segments on the incense pot;