Hot pot powder, cauliflower, fungus, rice, cold cake, oyster mushroom, lotus root, potato, lettuce, black lobster sauce, 3 grams of garlic, 3 petals of ginger, 1 small piece of Amomum tsao-ko, 1 fragrant fruit, 1 teaspoon of cinnamon, 1 small piece of white button, 2 fragrant leaves, 1 piece of triangle, 1 pepper powder, pepper powder, sesame oil, pepper oil, Pixian watercress, 2 tablespoons of monosodium glutamate, 2 jing strips of

1. Prepare stir-frying: finely chop the black bean drum and mince the garlic

2. Put the oil in the pot, stir-fry the watercress first

3. Add the black lobster sauce, garlic and ginger, and continue to stir-fry

4. Add a small half pot of broth or clear water, put it in a marinade box with spices in it, and sprinkle with minced pepper and minced pepper. Low heat for 2 minutes

5. Soak the auricularia auricula and chafing dish powder in advance

6. Wash all kinds of vegetables and cut them into small pieces

7. Put the vegetables into the boiled soup base

8. Depending on the amount of vegetables, put the fire for 5-1 minutes, and it will be fine

9. Add sesame oil, pepper oil and pepper oil into the bowl.