There are prawns, squid, chicken wings, lotus roots, Chinese cabbage, Flammulina velutipes, dried bean curd, lettuce, tender celery, luncheon meat, potatoes, broccoli and so on. Choose other combinations according to your own preferences.

Spicy incense pot originated in Chongqing, China, and it is a local spicy dish in Sichuan and Chongqing, belonging to Sichuan cuisine. Spicy incense pot is characterized by hemp, spicy, fresh, fragrant, oily and mixed, with diversified tastes and a variety of ingredients can be matched at will.

Extended data:

The key to making spicy incense pot

1, wash vegetarian dishes first and then cut them to avoid nutrient loss.

2. Pay attention to measurement when adding salt to prevent excessive measurement of incense pot and salty taste; Spicy pot ingredients need to be carefully selected, and the dosage should not be too much, otherwise it will take away the taste of the ingredients themselves.

3. When blanching vegetarian dishes, it is necessary to distinguish vegetables that are difficult to cook and treat them in turn to prevent some vegetarian dishes from being immature or rotting after blanching.