1, slice ginger, cut scallion into sections, peel garlic for later use, cut dried pepper into sections, and prepare the remaining spices, namely star anise, cinnamon and tangerine peel for later use;

2. Soak mushrooms and fungus in advance, clean potatoes and lotus roots, slice them, wash small rapeseed and broccoli with salt water, control the water, and put all the materials in a string for later use;

3. Put peanut oil in the pot and burn it until it is warm. Add onion, ginger and garlic and fry the ginger slices until brown. Add Pixian bean paste and chopped pepper and stir-fry the red oil with low fire.

4. Add the remaining spices (star anise, cinnamon, dried tangerine peel), rock sugar and dried chili, stir-fry with low fire to get the fragrance and spicy taste, add an appropriate amount of broth, and turn to low fire for 5 to 10 minute after the fire is boiled;

5, transferred to the mash, turned to the fire to boil, and cooked in the pot according to the degree of easy cooking of the materials;

6. Take sesame sauce, add warm water, salt, soy sauce and coriander to make sesame sauce, and serve with the prepared sesame sauce.