You can use hot pot base, because the ingredients of hot pot base are almost the same as those of fragrant pot base, and you can decide according to your own taste.

Ingredients preparation: 120g pork belly, 300g dried tofu, 150g fish balls, 1 section of lotus root, 30g mushrooms, 150g shrimp, 80g potatoes, 80g broccoli, 40g fungus, 30 grams of shiitake mushrooms, 5 cloves of garlic, appropriate amount of chili, 50 grams of hot pot base, and appropriate amount of coriander.

Preparation steps:

1. Wash the mushrooms, fungus and broccoli and cut them into small pieces.

2. Peel and cut the lotus root potatoes and soak them for a while.

3. Cut the peppers, prepare the seasoning packet, and squeeze out one-third of it.

4. Blanch the pork belly and cut into thin slices (blanching means putting the meat in water and boiling it for 1 to 2 minutes, removing the blood and taking it out).

5. Put the lotus root, potatoes, broccoli, mushrooms and fish balls into a pot and add water. Use the Supor induction cooker at the stir-fry setting 18 to boil the water for 3 or 4 minutes and blanch until 8 is done. Drain the water and set aside.

6. Put more oil in the pot than usual for cooking. Use the cooking setting of the Supor induction cooker at level 12. Add the chili pepper and garlic cloves and sauté until fragrant.

7. Pour in the seasoning, adjust to level 6, and stir-fry until the seasoning melts.

8. Add pork belly and stir-fry evenly, then add shrimp and stir-fry.

9. Pour in all the blanched vegetables and fish balls and stir-fry evenly.

10. Finally, pour in the tofu.

11. Break off the fried bean curd skin and put it into the pot.

12. Stir-fry together evenly, stir-fry for another 2 or 3 minutes, and finally sprinkle with coriander and sesame seeds.