1. Raw luncheon meat, crispy sausage, potatoes, green onion, cabbage, fungus, quail eggs
2. Boil the quail eggs, slice the luncheon meat, peel the potatoes and cut into hob pieces, soak the fungus in advance, tear the cabbage into small pieces, and cut the spring onion into small pieces.
3. Cut the onion, ginger, and garlic into small pieces, cut the dried red pepper, and cut the garlic sprouts into small pieces.
4. Heat the wok and add vegetable oil to fry the potatoes until golden brown and remove them for later use.
5. Leave a little oil in the pot, sauté the onion, ginger, garlic, sesame pepper and dried red pepper until fragrant, set aside.
6. Add the spicy fragrant pot seasoning to the pot and stir fry to create a fragrance.
7. Add luncheon meat, crispy intestines, spring onions, fungus, and quail eggs, stir-fry evenly over high heat.
8. Add the fried potatoes and cabbage and stir-fry evenly over high heat.
9. Add the scallions, ginger, garlic, sesame pepper and dried red peppers, and stir-fry the garlic sprouts evenly. Turn off the heat and add coriander and stir-fry evenly.
10. Spicy and spicy hot pot is ready for a simple meal.
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