Step 1

Devine the shrimp and prepare all the other ingredients.

Step 2

Blanch potato, lotus roots and caulifower in boiling water for 1 minute. Transfer out and drain completely.

Step 3

Blanch chicken wings in boiling water for 1 minute. Transfer out and drain completely.

Step 4

Add around 1 tablespoon of oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.

Step 5

Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out. Then add garlic and ginger. Fry over slow fire until aromatic.

Step 6

Add onions shreds and fry until aromatic.

Step 7

Add all the blanched vegetables and blanched chicken wings. Fry for 1 or 2 minutes over high fire.

Step 8

Return shrimp, and mix well. Add green onion sections and drizzle sesame oil.

Step 9

Add toasted sesame seeds before serving.