Ingredients: hot pot leftovers, soy sauce, oyster sauce, chicken essence, star anise and stock.

Exercise:

1, heat the wok with oil, and stir-fry the wok with star anise;

2. Stir-fry the mushrooms in the hot pot leftovers, and add the broth when the mushrooms are eight ripe;

3. Add soy sauce and oyster sauce, simmer for 2 minutes, add the remaining ingredients of the hot pot and stir fry, cover and simmer for a while;

4. Put the vegetables in the hot pot leftovers into a clean pot, blanch them, remove them and put them in a plate;

5. When the soup in the pot thickens, add the right amount of salt and chicken essence and stir well, then pour it into the dish with vegetables.

Exercise 2:

1. Heat oil in a wok, add star anise 1 piece, and it is best to break star anise into small pieces and stir fry. Then fry the mushrooms. When the mushrooms are eight-ripe, add the broth (drain the water if there is no broth), add the soy sauce and oyster sauce, and stew for 2 minutes.

2. Add the remaining ingredients of various hot pots and stir fry. Cover and stew for a while.

3, another pot, blanch the vegetables, remove them and put them on the plate.

4. When the soup in the wok is almost collected, put a proper amount of salt, stir-fry the chicken essence evenly, and pour it into the dish with vegetables.