Vegetables: lettuce, green bamboo shoots, lotus roots, bamboo shoots, Chinese cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes and so on.

Dry goods: auricularia auricula, konjac, etc.

Seafood: squid, shrimp, crab, etc.

Meat: pork belly, lunch meat, bullfrog, old meat slices, duck intestines, sausages, eels, etc.

Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.

Pills: vegetarian meatballs, meatballs, fish balls, etc.

Bean products: dried bean curd, yuba, frozen bean curd, etc. ?

Extended data:

The practice of spicy incense pot:

Preparation materials: pork belly 1 20g, dried bean curd 300g, fish balls150g, lotus root1,mushrooms 30g, shrimps150g, potatoes 80g, broccoli 80g, auricularia auricula 40g and mushrooms 30g.

1, prepare cleaning materials.

2. Wash mushrooms, fungus and broccoli and cut them into small pieces.

3, lotus root potatoes peeled and cut into pieces for a while.

4. Cut the pepper, prepare the seasoning package, and squeeze out one-third is enough;

5, pork belly blanched and cut into thin slices;

6. Put the lotus root, potatoes, broccoli, mushrooms and fish balls into the pot and blanch them with clear water until they are 80% cooked. Take out and drain the water for later use.

7. Put oil in the pot, which is more fragrant than the usual cooking.

8. Pour in the seasoning, turn to the 6th gear and stir-fry until the seasoning melts.

9. Then pour in all the cooked vegetables and fish balls and stir well.

10, stir-fry evenly together, stir-fry for about 2 or 3 minutes;

1 1, and finally sprinkle with coriander and sesame seeds.