First of all, we wash all the ingredients in turn, cut them into strips for later use, soak the vermicelli and vermicelli in advance, prepare 300ml of boiling water in the pot, first put the hot pot ingredients, such as meatballs, in water for two minutes, then pour the remaining vermicelli, vermicelli, bean skin, mushrooms and Flammulina velutipes into the pot, open the lid and cook for two minutes, then take out the cold water and dry it for later use.

Heat the oil in the pan, stir-fry the minced ginger and garlic and dried chili until fragrant, then pour in a spoonful of bean paste and half a piece of chafing dish bottom material, stir-fry evenly to get fragrant.

Then we pour all the ingredients just blanched into the pot and stir-fry for two minutes.

Add 50 ml warm water, prepared lettuce, appropriate amount of oyster sauce, salt, chicken essence, allspice powder and pepper into the pot, stir-fry for 30 seconds, cover the pot and stew for two minutes, and turn off the heat. We can sprinkle some white sesame seeds, coriander or chopped green onion when we are out of the pot, and add whatever we like and cook at home according to our own taste.