Stewed Fat Beef with Spicy Seasonal Vegetables

1. Tofu, Rolls of dried bean milk creams, agaric, fish balls and coriander for standby.

2. Wash the bean sprouts and skin for later use.

3. Clean the chrysanthemum, cauliflower, broccoli, and lotus root.

4. Cut tofu into pieces, bean skin into strips, and Rolls of dried bean milk creams into knives.

5. Set aside a box of fat cows.

6. Set aside scallions, ginger, garlic, Sichuan peppercorns, Sichuan peppercorns, and hot pot seasonings.

7. Heat up the oil in the pot and add the ingredients and hotpot base to stir fry until fragrant.

8. Add water to the pot and boil.

9. Put in bean sprouts, fish balls, and lotus roots in sequence and boil.

10. Continue to add black fungus, bean curd, and tofu.

11. Cover and simmer over medium heat until fragrant.

12. Put in vegetables and beef, cook until cooked, and season with salt.

13. Heat the chrysanthemum until cooked, sprinkle with cooked sesame and coriander to enjoy.

14. Home cooked dishes, perfectly presented.

15. Finished product drawings.