Preparation materials: potato, fresh shrimp, coriander, carrot, bean skin, fish balls, green bamboo shoots, pork belly, fresh lotus root, oyster mushroom and cauliflower.
1. Wash potatoes and carrots, peel them, cut them into hob blocks, and fry them until the surface is set.
Second, the bean skin is folded and cut into strips.
Third, the fish balls are washed with water.
Four, green bamboo shoots peeled and cut into small strips.
Fifth, cut the lean meat into large pieces.
6. Slice the lotus root, tear off the oyster mushroom and break off the small cauliflower, all of which are taken out with blanching water for later use.
Seven, fresh shrimp to the head, pick the shrimp line and wash it for use.
Eight, add less oil to the pot and stir-fry the lean meat.
9. Stir-fry pork belly until golden and serve for later use.
Ten, the onion is cut into large sections, the garlic is scattered, and the ginger is cut into large pieces.
11. Pour oil into the pot and fry the fresh shrimps until the shrimps turn red. Stir-fry the red oil and set aside.
Twelve, add onion, ginger and garlic in the red oil and saute until fragrant.
Thirteen, add spicy pot sauce and stir fry.
Fourteen, turn to low heat and add all kinds of prepared ingredients, stir fry evenly at a speed.
Fifteen, add salt to the right taste, stir fry evenly.