Cooking Steps

1. 

   Step1:Cut - cut the raw materials, set the plate - cut the onion into segments, cut the ginger into slices, cut the garlic into two halves, cut the lotus root into slices, cut the bamboo shoots into segments, cut the potatoes into slices, cut the chili into triangles, cut the dried beans into slices, crabs, fresh shrimps, clams, mushrooms, bamboo shoots, bean sprout

2. 

   Step2:Blanching - successively blanch mushrooms, bamboo shoots, lotus roots, potatoes, bean sprouts, red, yellow and green peppers in a transparent pot of boiling water to become 8 matur

3. 

   Step3:Stir fry - put oil in the pan. Bring to 70% heat. Put in a lot of dried peppers and prickly ash. After the pepper turns purple, add onion, ginger and garlic. Stir fry. Add spicy hot sauce, Pixian Douban sauce and Laoganma beef hot sauce. Boil the spicy hot sauce. Stir fry the fresh shrimp. When the shrimp turns red completely, put the boiled lotus root, bamboo shoot, potato, mushroom, pepper, bean sprout, dried bean and lunch meat into the pot. Add beer, salt, sugar and chicken essence. Continue to stir fry. When the dishes are cooked and the color is even, put in vinegar and sesame oil. Stir fry for several times. Put out the pot and put into the plate. Finally put on some coriander.