1. Cut the pork belly into thin slices.
2. Wash all the side dishes. Cut it up and set aside. The lotus root and potatoes must be soaked in clean water to avoid discoloration. The cauliflower is broken into small flowers by hand. Wash the fungus and tear it well. Wash oyster mushrooms and crab-flavored mushrooms repeatedly. Prepare a bag of spicy and spicy pot bottoming. I gave this one when I bought the hot pot base that day.
3. Cut the onion, green onion, and ginger separately and set aside.
4. Prepare a pot of water. Cook all the dishes except the fungus separately. This one will be fried in a while, so cook each dish until it's 80% cooked. Cauliflower and Pleurotus should be cooked longer.
5. Put some rapeseed oil in the pan and fry the pork belly until both sides are yellow. Start the pot and set aside.
6. Leave the oil in the pot and put it in. Pork suet. Boil the pork suet.
7. Add the spicy fragrant sauce to the bottom of the pot and stir-fry the pork belly.
8. Add onions, green onions and ginger and sauté until fragrant.
9. Pour in all the vegetables, sauté on high heat for five minutes, then turn to low heat and simmer.
10. Combine white sesame seeds, five-spice powder, salt and pepper and barbecue powder. Mix it up.
11. When the water in the pan over a low heat dries quickly. Stop the fire, put the best dry powder and stir evenly.
12. Pick up the pot and sprinkle some chopped green onions. The taste is great.
Tips:The vegetables inside can be matched at will.
