1. Cut tomatoes and meatballs into slices with a knife, shred green onion and ginger
2. Cut the kelp shreds shorter, shred the bean skin into shreds, and choose the bean sprouts as clean as possible. Choose a five-star one with no skin or roots
3. Wash the potato flour with water and set aside
4. Add bean paste and hot pot ingredients, stir-fry green onion, ginger and pepper
5. Add shredded seaweed, bean sprouts, tofu skin, and meatballs, stir fry two or three times, pour in boiling water
6. Open potato flour in water, add a little salt, because the bean paste is salty, add light soy sauce
7. Add tomatoes to enhance the color, you can also add tomatoes when cooking, drip a little sesame oil to change the flavor, add chicken essence, and cook
8. Complete color and fragrance
Tips:Friends who like sour taste can put some vinegar
