1. Wash baby vegetables and cut them.
2. Frozen shrimps and conch meat slow down.
3. Cut the shallots, red peppers, and green peppers into sections for later use.
4. Prepare a small piece of Chongqing hot pot base.
5. 600g potato flour, soak in warm water for a few minutes to soften.
6. Boil water, add potato flour and cook for about 3 minutes after the water is boiled.
7. Sauté the hot pot base, garlic, green onion, and millet with hot oil.
8. Add shrimp, conch meat, green and red peppers, and shallots and stir fry for 1 minute.
9. Stir fry with green and red pepper.
10. Add a little sugar, vinegar, salt and water.
11. Boil bubbling and add baby cabbage for about half a minute. Turn off the heat and add a little chicken essence.
12. Pour the soup into the potato flour and sprinkle with chopped green onion.
13. You can add sesame oil, chili oil, etc. according to your taste.
14. Spicy and delicious, warm heart and stomach in winter.
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