1. Pick and wash the bean sprouts, wash and tear the mushrooms into small pieces, and wash the lettuce to control water.
2. Slice the sausage, smash the garlic, and cut the dried red pepper into small pieces.
3. Pour an appropriate amount of oil into the pot and heat up, add the mushrooms and stir fry, and fry until the mushrooms are out of water and serve.
4. Pour a small amount of oil in the pot, add garlic, and saute until fragrant.
5. Add the bean paste and hot pot base, stir-fry on low heat until fragrant, and stir-fry the red oil.
6. Pour in the right amount of broth, add the sausage and bring to a boil.
7. Add the bean sprouts and cook slightly.
8. Pour the mushrooms and cook for 2 to 3 minutes. Season with salt and sugar chicken essence.
9. Find a larger container and place lettuce on the bottom of the bowl.
10. Pour all the mushrooms in the pot into a bowl, top with chili, pepper, and white sesame. Pour an appropriate amount of oil into the pot and heat it up and just pour it on top.
