Ingredients: meatballs, ham, Chinese cabbage, Flammulina velutipes, dried bean curd and fresh shrimp.

Accessories: Hanyuan pepper, dried pepper, onion, ginger and garlic.

Seasoning: sauce, oil, sugar, cumin, sesame oil, miso, chafing dish base.

1. Wash vegetables and Flammulina velutipes, thaw all kinds of balls in boiling water, drain water when they are slightly soft, and take them out; Dried tofu is cut into thick shreds, and onion, ginger and garlic are cut into large pieces, which are rough. Fresh shrimps should be oiled (fried to yellow and red).

2. Put oil in a hot pot and cool, add Chili and dried Chili, and stir-fry to give a spicy taste.

3. Add hot pot bottom material and boil.

4. Add onion, ginger and garlic until fragrant, and then add shrimp.

5. Stir-fry all kinds of meatballs, ham and Flammulina velutipes.

6. Add dried tofu and stir fry.

Add Chinese cabbage

8. Stir fry slowly over medium heat until the cabbage becomes soft and collapses.

9. Add a spoonful of soy sauce and half a spoonful of sugar.

10. Stir-fry over high fire and sprinkle with cumin.

1 1. Finally add a spoonful of sesame oil.

12. It is ready for loading.