Ingredients: hot pot meatballs, tofu skin, quail eggs, Sichuan noodles, lotus root, lettuce, enoki mushrooms, ham, gluten.

Prepare the appropriate amount of quail eggs, put into the pot to cook a little bit, about 6 minutes can be boiled, fished out of a bit of cool water, quail eggs cooled, after the shell clean spare. Prepare a handful of Sichuan flour, soften in advance into the basin. Prepare a gluten, cut into slices with a diagonal knife.

Prepare a section of lotus root, scrape the skin clean, cut from the middle and then cut into lotus root slices, soak in water to avoid oxidation and blackening.

Prepare one ham, cut into thin slices. Prepare appropriate amount of lettuce and enoki mushrooms, clean and set aside. Pour the meatballs, lotus root slices and other ingredients into the pot and stir-fry a few times, add 3 grams of salt, a little sugar to refresh, stir-fry to melt the seasoning, so that the ingredients taste.

After the taste, pour in the bok choy and enoki mushrooms to continue to stir-fry, and then put in 3 grams of chicken powder, turn it over and then you can put out of the pot on the plate, and finally sprinkle with the appropriate amount of white sesame seeds, cilantro, green onion, delicious that is complete.