1. Prepare materials and clean them. 2. Wash mushrooms, fungus and broccoli and cut them into small pieces. 3. Peel and cut the lotus root potatoes and soak for a while. 4. Cut the pepper, prepare the seasoning package and squeeze out one third. The seasoning package I bought is 150G, a package of spicy hot pot bottom material. 5. Blanch the pork belly and cut it into thin slices (blanching means boiling the meat in clear water 1~2 minutes, and taking it out after removing the blood) 6. Put the lotus root, potatoes, broccoli, mushrooms and fish balls into a pot, add water and cook for 3 or 4 minutes until they are 80% cooked. 7. Add oil to the pot, stir fry more than usual, and saute pepper and garlic cloves. 8. Pour in the seasoning, turn to low heat and stir fry until the seasoning melts. 9. Pour the pork belly and stir well. 10. Add shrimp and stir fry. 1 1. Pour in all the cooked vegetables and fish balls and stir well. 12 finally pour in tofu. 13. Break the fried tofu brain and put it in the pot. 14. Stir well together, stir for another 2 or 3 minutes, and finally sprinkle with coriander and sesame seeds. Add or replace vegetables and meat at will according to your own preferences. It's just that it's best to blanch vegetables with boiling water before frying them. The vegetables fried in this way look beautiful, have a crisp taste, and the maturity matches the meat.

First, the spicy incense pot, as its name implies, must use the "pot" as a container, so as to reflect its diverse ingredients and domineering weight! All kinds of ingredients come together and roll in the thick oil-red sauce. It's like people from all over the world get together. It's very lively. The ingredients of spicy incense pot are diversified, and the materials are so rich that they can't be found. Food that flies in the sky or runs on the ground, swims in the water or grows in the soil can be added to the pot as long as it is edible and non-toxic. The spicy degree of this dish is slightly spicy. If you like something heavier, you can increase the amount of pepper, pepper and dried pepper. "

2.Spicyincensepot, which originated in Chongqing, China, is a local spicy dish in Sichuan and Chongqing, and a Sichuan dish. 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.

Third, the earliest legend of spicy incense pot originated in the Tang Dynasty. According to legend, in the early Tang Dynasty, there were four porters in Jinyun Mountain, Chongqing, who were ordered by the government to send a batch of instruments to Jinyun Temple. This batch of utensils is very heavy. Four porters set out early in the morning and climbed halfway up the mountain in the evening. The porters were tired and hungry, but the deadline set by the government was that evening, and they dared not delay for half an hour. After consulting one by one, the four porters decided to lighten the burden and bury all their messy things under a tree. The porter left only some dry food such as dried meat and yuba, and continued to head for the top of the mountain.

Fourthly, when they finally stood in front of Jinyun Temple, it suddenly thundered and rained heavily. The porter immediately knocked on the temple gate, but I don't know if it was too loud or late at night. The monks in the temple didn't hear it at all. Soon, the pouring rain came down, and four porters huddled under the eaves of the temple gate, cold and hungry. A porter took out his own small iron pot, and everyone put their own food in the pot and cooked it together. In order to drive away the cold, they added a lot of pepper and pepper, which is the so-called "spicy pot".

In a short time, the aroma in the pot floated out, and four hungry porters were preparing for a hearty meal. Unexpectedly, the temple gate behind them opened with a "ah". It turns out that all the monks in the temple are asleep, and thunder can't wake them up. Unexpectedly, the smell woke up the monks in their dreams, and they followed the smell and opened the door. The monk asked the porter what he was eating, and the porter replied that it was a spicy pot. The old monk swallowed a mouthful of saliva and said, "It's not only spicy, but also very fragrant." As a result, after the porters sent the utensils down the mountain, they spread this "spicy incense pot" all over the surrounding villages. For a time, the eight townships were full of fragrance.