1. Slice ginger, cut onion into sections, peel garlic for later use, cut dried pepper into sections, and use the remaining seasonings such as star anise, cinnamon and dried tangerine peel for later use;

2. Soak mushrooms and fungus in advance, wash potatoes and lotus roots, slice them, wash small rapeseed and broccoli with salt water, control the water, and string all the materials for later use;

3. Put peanut oil in the pot until it is warm. Add onion, ginger and garlic, and stir-fry ginger slices until brown. Add Pixian bean paste and chopped pepper, stir-fry red oil over low heat.

4. Add the remaining spices (star anise, cinnamon, dried tangerine peel), crystal sugar, and dried chili, stir-fry with low fire to get fragrance and spicy taste, add a proper amount of broth, and then turn to low fire to cook for 5 to 10 minute;

5. Transfer the mash, bring it to a boil over high fire, and put it into a pot to cook according to the easy cooking degree of the materials;

6. Take sesame paste, add warm water, salt, soy sauce and coriander to make sesame paste, and eat it with the prepared sesame paste.