Today, the temperature in my hometown dropped to MINUS 13 degrees, and wearing a pair of cotton trousers can hardly resist this cold winter, so I can only go out in the street with my thick down jacket and 4 kg cotton trousers. I want to eat hot pot when the weather is cold, but it is easy to get angry when I eat hot pot all the time. If I want to eat hot but I can't get angry, it is a big pot dish.

Today, I'll teach you to cook a big pot of vegetables and meat. It's simple and delicious. This dish does not need any technical content, nor does it need any exquisite knife work, as long as it can cut the pier. Let me tell you what ingredients I use when I cook this dish, including chicken wings, ribs, meatballs, lotus roots, kelp, mushrooms and squid.

These dishes I told you above are my favorite ingredients. If you have anything else you like to eat, you can put it in. Of course, you must pay attention to the time when you put the dishes, and don't cook them badly or undercooked at the end. Ok, let me tell you in detail how to make this dish.

First of all, we clean the chicken wings, mark three crossings on both sides, then put them in a bowl, add two spoonfuls of cooking wine, two spoonfuls of soy sauce, one spoonful of salt, an appropriate amount of oyster sauce and Orleans marinade, and marinate them for half an hour after grasping them evenly by hand. When pickling chicken wings, chop the ribs into small pieces, soak them in water, and soak the blood out. Then we cut the mushrooms, cut the lotus roots into small pieces, and cut the squid into flower knives.

Wait until the blood in the ribs is almost soaked out, put cold water in the pot, put the ribs in, skim off the floating foam after the water boils, then take out the ribs and blanch the mushrooms and squid in boiling water for later use. Heat the oil in the pan, add garlic to the pan and stir-fry until fragrant, then put the ribs and chicken wings in, and take them out after they turn golden brown.

Next, we mix a sauce, two spoonfuls of soybean sauce, two spoonfuls of oyster sauce, one spoonful of chicken powder, two spoonfuls of sesame oil, a proper amount of salt and half a bowl of water, and mix well for later use. Take out the casserole, spread the lotus root on the bottom, then put the mushrooms, kelp and squid, chicken wings, meatballs and ribs on the top, then pour the sauce on the coded dishes, and then add an appropriate amount of broth. After the fire is boiled, turn it into a medium-small fire, and stew until the ribs are soft and rotten.