Ingredients: Zanthoxylum bungeanum, onion, ginger, garlic, water, vermicelli100g, onion100g, fish balls, tofu, tempura, mushrooms100g, Flammulina velutipes100g, cabbage/10g.

Seasoning: 5g of bean paste, 0/0g of chafing dish base/kloc-,5g of chicken essence and 3g of salt.

Practice steps:

1, pour the oil into the pot, and add 5g of pepper, onion, ginger, garlic, bean paste, and hot pot bottom material 10g.

2. Add 300ml water, vermicelli 100g.

3, fish balls, fish tofu, tempura into the right amount.

4. Onion 100g, kelp knot, Flammulina velutipes 100g, Lentinus edodes 100g, Chinese cabbage 100g, chicken powder 5g and salt 3g are put into the pot.

5, the fire boiled out of the pot