Spicy Hot Pot
1.
Make the sauce first. Cut the green onion into large pieces, cut the ginger into thick slices, and whole garlic. Pour the oil in a pot, add sliced ginger, garlic, green onion, star anise, sesame pepper, and Chinese pepper when 30% hot. After sauteing, add the chili sauce, soy sauce, rice vinegar, sugar and some hot water. Roll away and pour it into a container for later use.
2.
Cut potatoes, celery, carrots, and white radish into pieces that are slightly thicker than chopsticks and 3 cm longer. Cut the lotus root into thick slices, and cut the onion into large pieces with a hob. Cut green and red peppers into strips.
3.
Tear the fungus into walnut pieces after the water is released. Cut the eryngii mushrooms and oyster mushrooms into chopstick-thick, 3 cm long strips and blanch them in hot water.
4.
Wash the large green prawns to remove the prawn guns, long beards, tails and hairy claws, and cut the back for better flavor.
5.
Peel the lettuce and cut into 3 cm long chopsticks. Split the onion in two and cut into large pieces with a hob.
6.
Put the oil on the bottom of the pot and spread onions, lettuce strips, carrots, white radish, pleurotus eryngii, oyster mushrooms, lotus root slices, large green prawns, green red peppers, fungus, and celery on the bottom of the pot. Then pour the fried sauce on the top, add some salt to find the taste, cover with medium heat and cook for ten minutes. Pour in oyster sauce before serving. Stir evenly and serve.
