Ingredients: rape, Pleurotus ostreatus, Flammulina velutipes, spinach, cabbage, onion, lotus root, spinach, auricularia auricula, yuba, crab roe, pork belly, shrimp, squid roll and sausage.

Accessories: star anise, red pepper, dried pepper, coriander, bean paste, peanut, white sesame, cumin, Chili oil, salt, sugar, pepper powder, onion, ginger, garlic and green pepper.

method of work

1, auricularia auricula and yuba are soaked in clear water in advance, the auricularia auricula is cleaned, then the root pedicle is removed, torn into small pieces, and yuba is cut into small pieces.

2. Clean other vegetables, peel the peeled ones, and then change the knife into blocks or sheets.

3. Slice pork belly, slice onion and ginger, and shred for later use. Slice sausage, cut crab fillet, shred onion, slice green pepper, chop red pepper and dried pepper, chop bean paste, wash coriander and cut into sections.

4. Boil a pot of water, put a spoonful of salt in the water, cook all kinds of vegetables in the pot, remove them, control the moisture, and cook the shrimps and squid slices together.

5, put two spoonfuls of oil in the pot (just like cooking at ordinary times). After the oil is hot, stir-fry the chopped bean paste in the pot and stir-fry the red oil.

6, put red pepper and dried pepper (the amount of pepper is as you like), add pork belly and stir-fry.

7. Add onion, ginger, garlic, onion and green pepper slices and stir fry.

8. Add crab roe, sausage and fried squid rolls and shrimps.

9. Finally, add all kinds of cooked vegetables.

10, add half a teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of Chili oil and a little pepper powder according to personal taste.

1 1, finally sprinkle roasted peanuts and white sesame seeds, sprinkle some cumin and serve, and sprinkle some coriander segments on the incense pot.