The materials that need to be prepared in advance are: spicy pot bottom material 1 package, 2 tofu tendons, vegetarian chicken wings 10g, spinach 150g, oil wheat vegetable 150g, bean sprouts 100g, lotus root 50g, cauliflower 20g, mushroom 50g, fragrant incense. 6 small pieces of Chiba bean curd, 20g of tempura, 20g of fish bean curd, ham 1 piece, auricularia auricula 10g, 2 pieces of yuba, 0/20ml of edible oil, 6 cloves of garlic, 5 red peppers, 2 star anise, appropriate amount of clove, 0 piece of cinnamon 1 piece and 3 pieces of angelica dahurica.

1, soak yuba, auricularia, bean gluten and vegetarian chicken in boiling water.

2, spinach, oil wheat vegetables washed and cut into sections, fungus cut into pieces, cauliflower cut into sections.

3. Slice fresh bamboo shoots and lotus roots.

4. Sliced ham, Fish Tofu, Chiba Tofu, Sweet and Spicy, Mushroom Ball Frozen. I forgot to shoot a festival pork belly this time, so I won't write about it in the future. Duck blood cut into pieces.

5. Boil the water in the pot, then simmer the mushrooms, fresh bamboo shoots, cauliflower, bean sprouts and lotus roots and take them out. Blanch lettuce and spinach again.

6. After the vegetarian dishes are cooked, blanch the fish tofu, tempura, chiba tofu, meatballs, fungus, bean bran and yuba together, and finally blanch the duck blood.

7. Add oil to the hot pot, then add star anise, pepper, angelica dahurica and cinnamon, stir-fry and stir-fry the fragrance. Add ginger, chopped green onion and garlic cloves and continue to stir fry.

8. Add onions and stir fry together.

9. Add Pixian red bean paste and stir-fry until fragrant, then add a packet of spicy incense pot ingredients and stir-fry.

10, add bean bran, auricularia auricula, vegetarian chicken and yuba and stir fry.

1 1. Add meatballs and ham and stir fry.

12, put the duck blood in, then put all the vegetables in and stir well, and you can go out.

13, serve out, then sprinkle with sesame seeds and decorate with coriander.