Spicy pot seasoning: shrimp, lotus root, meatball, Pleurotus ostreatus, canned lunch meat, white sesame, Lai Xiang, Shanghai green, broccoli, vermicelli, goose blood, Flammulina velutipes, onion, dried Chili, ginger, pepper, onion, pepper, chafing dish, Pixian bean paste and salt. Specific practice: First, cut the onion, garlic and dried pepper into powder. Second, prepare the pot, pour in appropriate cold water and pat. Add a little edible salt to the pot first, and then put it in order according to the speed of seasoning perfection. Put the meatballs directly in the pot, cook for a while, then put the canned pieces of lunch meat in, cook the goose blood in the pot, and finally fish them up.
Third, put the chopped lotus root and Pleurotus ostreatus into the pot, cook for a few minutes first, then put the broccoli, Shanghai green and Flammulina velutipes into the pot, scald them for dozens of seconds, and then take them out. Fourth, put the vermicelli into the pot, boil it, scoop it up and put it into cold water immediately, which can make the vermicelli more elastic. Boil the oil in the pan and fry the shrimp. After frying, pick it up and put it aside. 5. Take another pot, add ginger foam, garlic paste, pepper, dried pepper and stir-fry until fragrant, then add a spoonful of Pixian bean paste and hot pot ingredients, stir-fry Chili oil, and then add meatballs and shrimps. 6. Stir-fry other hot pot dishes in the pot. Finally, put the chopped onion and coriander into the pot and sprinkle the cooked sesame seeds on the pot. The delicious incense pot only takes ten minutes to finish, and it is also cost-effective to do environmental sanitation by yourself. If you buy it in the store, it will cost at least tens of dollars.