Spicy hotpot home-cooked version

Overview

Spicy and delicious, a great addition to your meal!

Appropriate amount of Sichuan peppercorns and Sichuan peppercorns, no oil, roasted over low heat to bring out the fragrance.
Let cool and powder!
Spicy hot pot base, set aside.
Beaten pepper powder and prepared hot pot base.
Blanch the above-mentioned duck blood, enoki mushrooms, lotus root slices, yam and other main ingredients and set aside. Wash the coriander and cabbage and tear into small pieces and set aside.
Slice onions, sliced ginger, and garlic cloves and stir-fry over low heat until fragrant.
Add the prepared hot pot base ingredients, continue to stir-fry over low heat to produce red oil, pour in the prepared tomato cubes, and continue to stir-fry until the tomatoes soften.
Add lotus root slices, yam, kelp, luncheon meat and other hard ingredients and stir-fry. Add appropriate amount of oyster sauce, sugar and salt to taste. Add the prepared cabbage, continue to stir-fry, add the duck blood and fat sheep powder, then add the coriander and the prepared pepper powder, mix well, and then it is ready to serve.
The finished product, (⊙o⊙)...a big pot, too much, it is still very good for rice!