1. Ingredients: 1,000g lamb, 1,500g bok choy, 300g duck's blood, 500g tofu, 800g croquettes, 250g fungus, 150g vermicelli, 500g prawns, 300g peanut butter, 100g chive paste, 3 pieces fermented bean curd (red), 50g light soy sauce, 25g cooking wine, 10g salt, 10g chili oil. a little cilantro, 3 green onions, 3 slices of ginger, 20 grams of seaweed, a little purple cabbage, 25 grams of shrimp oil, 25 grams of sugar.

2, take a clean and waterless pot, put in the peanut butter, stir with a spoon.

3, add an equal amount of warm water in small portions, stirring to form a homogeneous, grain-free peanut paste.

4, after mixing well, scoop up a spoonful can become a line dripping constantly on it.

5, add soy sauce, mix well.

6, curd, stirred with chopsticks into a paste, blended into a few spoons of peanut paste and stirred well, dilute a little.

7, then pour the tuned curd paste into the peanut paste and mix well.

8, add sugar and stir well.

9, add chive flower sauce, mix well.

10: Add homemade shrimp oil and stir well.

11, and finally add the cooking wine to mix well, the dipping sauce is complete. Dipping is the essence of the old Beijing hot pot, because the bottom of the pot is clear soup, so the seasoning all rely on dipping.

12, spinach, baby vegetables picked clean, potatoes peeled and cut into thick slices, tofu and duck blood into thick slices of knife, broad noodles soak, black fungus warm water, all the vegetables dealt with.

13, seaweed, seaweed a little, green onions, ginger, salt, pour boiling water to make the bottom of the pot.

14, the bottom of the pot with induction cooker stew can be shabu-shabu.