Ingredients: hot pot meatballs, 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 completely 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 clear water to avoid oxidation and blackening.

Prepare a ham and cut it into thin slices. Prepare an appropriate amount of lettuce and Flammulina velutipes and wash 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, stir well, and serve. Finally, sprinkle with appropriate amount of white sesame, coriander and chopped green onion.