1. Prepare the ingredients you need. Everyone’s favorite dishes are different. Some have more meat and some have more dishes, so you don’t need to prepare them according to your own taste like mine.
2. Boil the water to blanch the vegetables, fungi, and meat separately. It is enough to mature (the fungus keeps the water dry). The garlic moss, fungus, pepper, and small green vegetables are easy to cook, so there is no need to blanch them.
3. Pour a little oil into the pan and fry the pork (I chose more pork oil, so I put less oil)
4. Fry the pork and add the onion, ginger, garlic and stir fry
5. Reduce the heat to the bottom of the hot pot, and boil the bottom of the hot pot (the fire must be lower, otherwise the bottom and the onion, ginger, garlic will be mixed)
6. Pour the prawns, hot pot meatballs, and crab sticks in turn after boiling the hot pot bottom materials and continue to stir fry
7. Then pour in the blanched shiitake mushrooms, mushrooms, and wood ears and continue to stir fry, then pour in the chili and small green vegetables, stir a little and add salt and chicken essence according to your personal salt amount
8. Out of the pot
Tips:1. Spicy hot pot mainly eats numb and spicy flavors, so I choose the hot pot bottom material, and it is purely hand-fried
2. Garlic moss and chili are just a flavor enhancement, so they must be put in the end, and it should not be too long
