The cooking method of hot pot meatballs is as follows:

1. Put the hot pot meatballs into a pot of boiling water and cook for three minutes. After blanching, let them cool slightly and then rinse them with water.

2. Soak the dried pinto beans in water ten hours in advance until soft. Generally, just soak them before going to bed at night. Put them into a pot of boiling water and cook for five minutes.

3. Soak crispy tofu in water for ten minutes, cut into small pieces, and blanch in boiling water for one minute.

4. Peel the potatoes and cut them into chunks or thick strips.

5. Heat the oil in a pan, add star anise, Sichuan peppercorns and dried red pepper and sauté until fragrant. I am lazy here and use thirteen spices and chili peppers instead.

6. Add tomato sauce and stir-fry. It is best to use tomatoes to stir-fry the red oil.

7. Add light soy sauce, dark soy sauce, and oyster sauce, and stir-fry briefly.

8. Add appropriate amount of water and half a spoonful of white pepper, and cook over high heat.

9. Add dried pinto beans, hot pot meatballs, crispy tofu, and potato cubes in sequence, cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer.

10. Boil for ten minutes. Add an appropriate amount of salt before taking it out of the pot. A simple and delicious home-cooked hot pot meatball stew is ready and ready to eat.