Ingredients?

A few cloves of garlic

1 packet of hot pot base

A little cooking oil

Potatoes 1 piece

1 piece of baby cabbage

1 pack of shrimps without paste

1 piece of celery

4 shiitake mushrooms

1 carrot

1 cucumber

Half box of lunch meat

1 piece of chicken breast

Appropriate amount of rice cake

A little white sesame seeds

A little coriander

How to stir-fry spicy hot pot base?

Wash all kinds of vegetables, slice potatoes and soak them in water. Because we use non-grained shrimps, they don’t need to be processed too much. Boil water and blanch all the dishes in this picture until cooked.

Cucumbers and carrots can be eaten raw or sliced. Luncheon meat and chicken can also be eaten cooked. The rice cake needs to be blanched and boiled, not too mushy, just a minute or two.

Put cooking oil in the pot, sauté the garlic cloves until fragrant, then add a whole pack of hot pot base ingredients and stir-fry until fragrant.

Put in all the ingredients in order of cookedness, putting the ones that are easy to cook last. I put the potatoes and mushrooms first, then the cucumbers and carrots, then the already cooked luncheon meat and chicken, and finally the vegetables. Stir-fry evenly and serve.

After the dish is cooked, sprinkle with white sesame seeds and coriander