Spicy Dry Pot

Prepare garlic cloves, ginger, and small chili peppers by cutting them.

Clean the potatoes, lotus root, corn, and celery and set them aside.

Soak the dried shiitake mushrooms in water to prepare.

Cut the onions and set them aside.

Cut the vegetables into pieces.

Prepare the meatballs and let them cool.

Wash the shrimp and set it aside.

Add water to the pot and boil the ingredients until they are 70% cooked, then take them out.

Boil the meatballs in the water used to cook the vegetables, and take them out when they are 70% cooked.

Put oil in the pot, and after the oil is hot, add ginger, garlic cloves, and Sichuan peppercorns to stir-fry until fragrant, then add onions and stir-fry.

Then add the Doubanjiang and stir-fry.

Add salt and stir-fry it like this.

Then add the cooked vegetables and meatballs and stir-fry together.

Stir-fry until there is no moisture left, about five to six minutes, then add the celery sections.

Stir-fry evenly, then add white sesame seeds before taking it out of the pan (I didn't have white sesame seeds, so I used black sesame seeds).

Pour into the bowl to complete, finished product photo.