1

Main ingredients: greens, flat mushrooms, enoki mushrooms, spinach, cabbage, onions, lotus root, spinach, black fungus, bean curd, crab stick, pork, shrimp, squid rolls, sausage, etc. (as long as your refrigerator has you out, meat, vegetarian, fat and thin, to come); Seasoning: star anise, pepper, onion, ginger, garlic, green pepper, red pepper, dry chili peppers, cilantro, soybean paste, peanuts, white sesame, cumin, chili oil, salt, sugar, etc..

2

Fungus, bamboo rot beforehand with water soaked, fungus cleaned and removed the root, torn into small pieces, bamboo rot cut into small pieces.

3

All other vegetables are cleaned, peeled, and then cut into cubes or slices.

4

Pancetta sliced, sliced green onions and ginger, shredded standby, sausage sliced, crab fingers cut into sections, shredded onions, sliced green peppers, red and dried chili peppers chopped, bean paste chopped, cilantro cleaned and cut into sections.

5

Boil a pot of water, put a small spoon of salt in the water, blanch all kinds of vegetables into the pot, fish out and dry, shrimp and squid slices are also blanched together.

6

Put two tablespoons of oil in the pot (and usually stir-fry almost as good), the oil is hot, will be chopped bean paste under the pot stir-fry, stir-fry red oil, put the red pepper and dry chili (the amount of chili pepper with their own preferences).

7

Put the pork into the stir-fry, add green onions, ginger and garlic, onions, green pepper slices stir-fry.

8

Add crabmeat, sausage and blanched squid rolls and shrimp and stir-fry.

9

Finally, add blanched vegetables, add ? tsp salt, 1 tsp sugar, 1 tsp chili oil and a little pepper to taste, sprinkle in roasted peanuts and white sesame seeds, sprinkle some cumin and serve, and sprinkle some cilantro on top of the pan.

Hints:

1, the vegetables in the pot with their own preferences, can be a few, can be a dozen or more, as long as you like;

2, the pot of meat and vegetables with meat can also be added to the ham, luncheon meat, Baiye, a variety of meatballs, fish balls, etc.;

3, the bean paste has a salty flavor

3, the bean paste has a salty taste, so the back should be less salt, to prevent the taste of too salty, add a little sugar can make the pot taste better;

4, the store is too spicy pot, slightly spicy that eat I can not stand, their own at home can be free to put the chili pepper, I am really a slightly spicy, slightly spicy, and recently did not dare to eat too much spice;

5, the pot of vegetables to be blanched, the back to save time, blanching time should be mastered well. Blanching time should be mastered, do not blanch the vegetables too rotten, no taste, cooked and fished out, shrimp, squid, the same, overcooked not only the volume of shrinkage, the texture is also hard.