Spicy hotpot

Overview

A hodgepodge of home-cooked dishes is also delicious when put together.

Slice the shiitake mushrooms, wash the free-range eggs and pigeon eggs, and boil them in the shells with the shiitake mushrooms.
While waiting, slice the lunch meat into slices, cut the green onions into small sections, cut the qianzhi into strips, and cut the coriander into two sections.
Pick up the mushrooms and eggs, soak the eggs in cold water and then peel them.
Prepare the spicy hotpot base.
Heat the pot, add the base ingredients, add green onions, luncheon meat, Qianzhang shreds, lettuce, and coriander, and stir-fry over high heat for two to three minutes.
Add mushrooms and peeled eggs and fry for another two minutes.
Fry well and serve on a plate.