Stir-fry onion, ginger and garlic in hot oil, add bean paste and chafing dish base to stir-fry red oil, and add appropriate amount of water (preferably hot water). Add two spoonfuls of soy sauce, one spoonful of cooking wine and one spoonful of oyster sauce. Add Flammulina velutipes, duck blood luncheon meat and meatballs and cook. Season with salt, sugar and chicken essence, and finally cook for 30 seconds. Take it out and put it in a bowl. Put the dried pepper, pepper, onion and coriander in hot oil.