1. Put whatever you like in this dish. There is no specific requirement. Mine is left over from the hot pot the day before.
2. I put a few prawns, the base material used Lao Ganma and the hot pot base material, and there are green onion, ginger, garlic, dried red pepper and sesame pepper.
3. Cut pleurotus eryngii into small strips and divide enoki mushrooms into small ones.
4. Cut the lettuce into strips, about one centimeter is enough.
5. Cut the tofu skin into long strips and tear the oyster mushrooms into strips.
6. Cut baby cabbage into quarters.
7. Add water and a little salt to the pot, boil over high heat, add lettuce strips and blanch for 2 minutes.
8. Then add fish balls and the like and continue to cook. After cooking, remove the controlled dry water.
9. Then pour baby cabbage, cook fungus for 2 minutes, add enoki mushrooms, cook for a while, then remove and set aside.
10. Add more oil to the wok, heat up, add the prawns and fry them until golden brown, and remove.
11. Add the scallion, ginger, garlic, dried chili and sesame pepper to the fried shrimp oil until fragrant. Fry it into golden brown on a small fire and remove it.
12. Leave only the oil in the pot, add the hot pot bottom and Lao Gan Ma, and stir fragrant over low heat.
13. After fully frying the aroma, add the previous chili and a little sesame pepper and stir fry.
14. Then add the blanched vegetables and stir-fry over a medium-to-low heat. Stir-fry more will taste better. Put the fried shrimps in the pan, stir-fry for a few times, and sprinkle with sesame and coriander segments before they are out of the pan.
