Ingredients: broccoli, roasted goose, dried oyster, roasted meat, pueraria lobata, boiled chicken, Chinese cabbage, white radish, stewed goose wings, prawns and fresh abalone.

Accessories: garlic, ginger, chicken sauce and soy sauce, clear water, cooking oil, rock sugar and abalone juice.

1, blanch broccoli, blanch prawns, and slowly fry dried oysters until golden on both sides.

2. Stir-fry ginger slices in the oil pan that has been fried with dried oysters, stir-fry abalone for a while, put a small piece of rock sugar, stir-fry the chicken sauce and soy sauce evenly, add the lid to the next bowl of water, boil it over low heat for about 20 minutes, and put it away after cooking abalone.

3. You can start loading potted vegetables. The order of placing them is to put vegetables underground and meat and seafood on the surface. It is best to use a casserole with a wide pot mouth, so that all the ingredients of this pot dish can be best presented.

4. Put ginger slices at the bottom of the pot, garlic segments, pueraria lobata in order, white radishes in order, vermicelli, Chinese cabbage, roasted meat, stewed goose wings, boiled chicken, roasted goose, dried oysters, prawns, etc. on top of the Chinese cabbage, and finally abalone and broccoli.

5. Stir abalone juice with soy sauce and water to form a soup, and add it to the set pot dishes.

6. Heat the whole pot on the fire and cook it slowly for 25 to 30 minutes. The leek on the surface will penetrate into the vegetarian dishes below through heating. When eating, it will be sweet and the big pot of vegetables will be finished.