Ingredients:
Vegetables:Broccoli, Whitecauliflower，Lettuce stem，Lotus root，Potato
Bean products:Bean skin, SmokedTofu slice，Fried bean curd sheet
Mushrooms: Fresh mushrooms, blackBlack fungus
Meat:Beef short ribSlices,Chicken wing, Arctic shrimp
Seasonings:
Pinyin: "Pinyin for doubanjiang"Sichuan pepperSichuan peppercornChili bean pasteDried chili(meaning lantern chili)Sichuan pepperLarge star anise, cumin seeds, scallion,GingerGarlic
Preparation:
1 First, process the ingredients: soak tofu skin and black fungus, wash and slice potato, lotus root, and lettuce stem, separate broccoli and cauliflower into small florets and wash them, cut bean skin into strips,Smoked dòufucut into small pieces
2 Slice beef short rib, broccoli, cauliflower, potato slices, lotus root slices, fresh mushrooms, black fungus separately blanch in boiling water.Blanched potato slices,Blanched lotus root slices, Fresh mushrooms
2 Ailou and garlic can be sliced or left whole,
Chicken wings cut into small pieces, pan-fry until 80% cooked.
4 Stir-fry the pot with a bit more oil than usual when stir-frying vegetables. Sauté the ginger and scallion slices to release their fragrance after adding the star anise and Sichuan pepper to add aroma.
5 Add dried chili, lantern chili, and Sichuan pepper paste, sauté until fragrant.
6 Sequentially pour all prepared ingredients into the pot and thoroughly stir-fry.
7 Add a large amount of garlic cloves and cumin seeds. Stir-fry until the garlic cloves are half soft.
8 Season with a little salt to taste before removing from heat.







Tips:
1 The selected ingredients can be completely according to personal preference, as long as they do not become too soft or easily (meaning "soft and mushy").
2 Leaf vegetables are not suitable for hot pot dishes but may be added if desired.
3 Except fortofuwhich is too soft, various bean products can be used in hot pot dishes.
4 Since most of the ingredients have already been blanched to near readiness, very little oil is needed to cook.