Ingredients: pork belly 1 20g, dried bean curd 300g, fish balls150g, lotus root1,mushrooms 30g, shrimps150g, potatoes 80g, broccoli 80g, auricularia auricula 40g, mushrooms 30g, mushrooms 30g.

Accessories: 5 cloves of garlic, appropriate amount of pepper, 50 grams of spicy hot pot bottom material and appropriate amount of coriander.

1, prepare cleaning materials.

2. Wash mushrooms, fungus and broccoli and cut them into small pieces.

3, lotus root potatoes peeled and cut into pieces for a while.

4. Cut the pepper, prepare the seasoning package and squeeze out one third. The seasoning package I bought is a package of spicy hot pot 150G.

5. Blanch the pork belly and cut it into thin slices (blanching means boiling the meat in clear water 1~2 minutes, and taking it out after removing blood).

6. Put the lotus root, potatoes, broccoli, mushrooms and fish balls into the pot, add water, cook for 3 or 4 minutes with the cooking stall of Supor induction cooker 18, blanch until 80% cooked, and drain the water for later use.

7. Add more oil to the pot than usual. The stir-fry stall of Supor induction cooker is 12, with fragrant chili and garlic cloves.

8. Pour in the seasoning, turn to the 6th gear and stir-fry until the seasoning melts.

9. Pour the pork belly and stir well.

10, add shrimps and stir fry.

1 1. Pour in all the cooked vegetables and fish balls and stir well.

12, and finally pour in tofu.

13, break the fried tofu brain and put it in the pot.

14, stir-fry evenly, stir-fry for 2 or 3 minutes, and finally sprinkle with coriander and sesame seeds.