1. Wash potatoes and carrots, peel them and cut into hob blocks, and fry them until the surface is shaped
2. Fold and cut tofu skin
3. Wash the fish balls with water
4. Green bamboo shoots peeled and cut into small strips
5. Cut pork belly into large slices
6. Slice the lotus root, tear the oyster mushrooms, and break the cauliflower, all of which are blanched and set aside
7. Remove the head of the fresh shrimp, pick the shrimp line and wash for later use
8. Stir-fry pork belly with less oil in the pot
9. Stir-fry pork belly until golden and ready for use
10. Cut the green onion into large pieces, pat the garlic to loosen, and cut the ginger into large pieces
11. Pour the oil in the pot and fry the shrimp until the shrimp body turns red, fry out the red oil, set aside
12. Add green onion, ginger and garlic in red oil and saute until fragrant
13. Add the spicy pot sauce and stir fry until fragrant
14. Turn to low heat and add the prepared ingredients, stir evenly at a speed
15. Add salt to adjust to a suitable taste, and stir-fry evenly.
Tips:1. The spicy pot sauce is already very salty, so be careful not to add too much when adding salt.
2. If there are more dishes, I fry them in two pots. If there are few dishes and too spicy, I put less spicy sauce.
3 When the sauce is cooked well, turn the heat to low when the dish is stir-fried, the sauce is easy to be mushy if the heat is too high.
