Ingredients: hot pot balls, bean curd skin, quail eggs, Sichuan flour, lotus root, lettuce, Flammulina velutipes, ham and gluten.

Prepare an appropriate amount of quail eggs and cook them in a pot for about 6 minutes. Remove the cold water, and after the quail eggs are cooled, shell them for use. Prepare a handful of Sichuan flour, soak it soft in advance and put it into the basin. Prepare a piece of gluten and cut it into pieces with an oblique knife.

Prepare a section of lotus root, scrape the skin clean, cut it into lotus root slices from the middle, and soak it in water to avoid oxidation and blackening.

Prepare a ham and cut it into thin slices. Prepare a proper amount of lettuce and Flammulina velutipes, and clean them for later use. Pour meatballs, lotus root slices and other ingredients into the pot and stir-fry a few times, add 3 grams of salt, add a little sugar to refresh, stir-fry and melt the seasoning to make the ingredients tasty.

Add vegetables and Flammulina velutipes, stir fry, add 3 grams of chicken powder and stir well. Serve. Finally, sprinkle with appropriate amount of white sesame, coriander and chopped green onion.