Practice:

1.? Prepare your favorite ingredients: wash half a catty of metapenaeus ensis, open the back to remove the shrimp line, wash half a catty of clams, wash six small octopus, 1 can lunch meat, take it out and cut it in half, 1cm thick slices, cut half a broccoli into small flowers, 1 celery into strips of about 5cm, and cut five mushrooms into quarters/kloc-. 1 potato and 1 peeled lotus root slices 1cm thick, 1 sliced Beijing onion, 5 cloves of garlic crushed and peeled, 10 fresh yuba, and 8 stuffed beef balls.

2. Heat oil in a hot pan, 170 degrees medium heat, fry potato chips and lunch meat slices until both sides are golden, and take them out. metapenaeus ensis fry them until they are curly and discolored, and the shells look crispy and take them out for later use.

3. Blanch the clams until the mouth is open, then take out the broccoli with boiling water 1 minute, and soak the octopus in ice water for 2 minutes to make the taste more elastic.

4. Heat the hot oil in a hot pot. After sauté ing the sliced scallion, 4 slices of ginger and minced garlic, add half a spicy hot pot bottom material, add 20 dried peppers if you like spicy food, and stir-fry red oil.

5. Add the ingredients that are not easy to cook, stir-fry for fragrance, add 1 spoon cooking wine, 2 tablespoons light soy sauce, 2 tablespoons clear water, a little sugar and salt, stir-fry for 5 minutes, add the ingredients that are easy to cook, such as yuba, and stir-fry until cooked.

6. Sprinkle a little white sesame seeds and a handful of coriander for decoration.