1. Ingredients: 4 chicken wings, 10 shrimps, 1 squid, appropriate amount of fish and tofu balls, 1 potato, 1 sweet potato, half carrot, half lettuce, 1 color pepper, green pepper 1, 1 onion, 1 shallot, 8-10 cloves of garlic, 2 spoons of chili powder, a little salt, 4-5 slices of ginger, 3 spoons of cooking wine, 1 spoon of pepper, 1 spoon of light soy sauce, 2 spoons of cooking wine, raw Use 2 spoons of soy sauce, 1 spoon of dark soy sauce, 2 spoons of oil, 2 spoons of ketchup, 2 spoons of soybean paste, 1 spoon of sweet noodle sauce, 1 spoon of bean paste, half a spoon of sugar, and 1 spoon of starch.

2. Wash the chicken wings, scrape off the surface, add a few slices of ginger, a spoonful of cooking wine, a spoonful of soy sauce, and marinate for about 20 minutes. Wash the prawns, remove the shrimp threads, wash and slice the squid. Add a spoonful of cooking wine and a small spoonful of pepper to the squid and marinate for about 20 minutes.

3. Wash and cut all vegetables into pieces. Put carrots, potatoes, and sweet potatoes that are not easy to cook together. Put colored peppers, green peppers, and lettuce together. Add a spoonful of chili powder to vegetables other than onions. Salt and mix well. Prepare the sauce for the stew in advance.

4. Pour the oil into the pot, heat the oil, add garlic cloves and some hard-to-cook vegetables - carrots, potatoes, sweet potatoes, and stir-fry for a while.

5. Add the remaining vegetables - lettuce, color pepper, and green pepper, stir-fry evenly, and turn to medium-low heat.

6. Then spread the onions in a layer, then put the balls, prawns, squid slices and chicken wings on top.

7. Finally, pour the prepared bowl of sauce evenly into the pot, cover the pot, and simmer over low heat for 20 minutes.

8. After stewing, turn it over evenly. Sprinkle with onions and sesame seeds and serve.