1. Preparation materials: hot pot seasoning, 100 grams of chrysanthemum, 80 grams of vermicelli, 50 grams of enoki mushrooms, 50 grams of potatoes, 50 grams of bean sprouts, 50 grams of fat beef rolls, some fish balls, some meat balls, and a sesame paste spoon, one spoon of light soy vinegar, appropriate amount of onion and garlic.

2. Make the soup base first, heat the pot and pour in a little oil. When the oil is hot, pour in the hot pot seasoning and stir-fry. If you like a stronger taste, you can also add a little bean paste, Stir-fry the dried chili peppers, stir-fry the seasonings until fragrant, then add 1L of boiling water and cook slowly.

3. Put the vermicelli into a bowl, pour in boiling water and soak until soft. Soak the enoki mushrooms and potato slices separately in water, rinse the chrysanthemum chrysanthemum and bean sprouts in water and set aside.

4. Chop the onions and garlic into fine pieces and pour them into a bowl. Then add a spoonful of sesame paste, a spoonful of light soy sauce and vinegar to prepare the sauce. First pour the vermicelli into the pot and cook for about 5 minutes, then add potato slices, fish balls, and meatballs and cook for 2 minutes. Finally, add chrysanthemum, enoki mushrooms, bean sprouts, and beef rolls, cook for 30 seconds, then turn off the heat and remove from the pot.