1. Slice ginger, cut scallion, peel garlic for later use, cut dried pepper for later use, and use the rest seasoning for later use.

2. Mushrooms and fungus are soaked in advance, potatoes and lotus roots are washed and sliced.

3. Wash the rape and broccoli with salt water and control the water. All the materials are packed and strung for later use.

4. Put peanut oil in the pot until it is warm, add onion, ginger and garlic and stir-fry until the ginger slices are brown, add bean paste and chopped pepper and stir-fry red oil.

5. Add the remaining spices, rock sugar and dried peppers and continue to stir-fry over low heat to give a fragrance and spicy taste. Add the appropriate amount of broth, then turn to low heat and cook for 5 to 10 minutes.

6, transferred to cooking wine, turn to the fire to boil, depending on the degree of easy cooking of materials.

7. Take sesame paste, add warm water, salt, soy sauce and coriander to make sesame paste, and eat it with the prepared sesame paste.