Required materials: white gourd, kelp, tofu, potato flour, hot pot balls, fish tofu, salt, soy sauce, soy sauce, oyster sauce, hot pot bottom material, onion, ginger, dried pepper, chicken powder, coriander and red pepper.

1. Prepare large pieces of wax gourd 1, wash and remove the green hard skin outside.

2, cut into squares, any size, but it is recommended to be slightly larger.

3. Prepare some onions and ginger. Slice onion and ginger.

4. Put oil in a hot pan and cool, add 2 large cloves and 2 dried peppers and stir-fry until fragrant, then add chopped green onion and ginger slices and stir-fry until fragrant.

5. Add 1 tablespoon hot pot bottom material and stir-fry until fragrant, stir-fry red oil, and pour in wax gourd pieces and stir-fry.

6. Add salt, 3 tablespoons soy sauce, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, and stir well.

7. Add the right amount of water and kelp.

8. Add the right amount of hot pot meatballs, fish tofu and about 20 tofu bubbles and mix well.

9. After rolling for 5 minutes, add appropriate amount of potato flour.

10, put a little chicken powder before cooking, add fresh chicken, sprinkle with coriander and red pepper rings, and the Wang Shu casserole is ready.