主料：脆皮腸6個、木耳1小把、土豆片/蓮藕片幾片、蟹棒2個、魚豆腐6個、桂花腸4個、娃娃菜1棵、各種丸各3個、西蘭花半個、洋蔥1/4個
輔料：花生油適量、香葉4片、麻椒粒壹小捏、八角2個、大蒜4瓣、生姜片幾片、線辣椒1根、幹紅辣椒8個、豆瓣醬2勺、小米辣3個、香蔥蔥白4段、生抽適量、鹽適量、味精適量、白芝麻適量
步驟：
1、所有材料準備好，將配菜清洗幹凈，切好，裝盤備用。
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2、將丸子類的東西，下鍋焯熟，瀝幹水分，裝盤備用。
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3、將配菜中比較難熟的食材過水焯壹焯，大約九成熟就行（有土豆或豆角壹定要焯熟），同樣瀝幹水分，盛出備用。
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4、鍋中放入適量的花生油，然後放入麻椒粒、香葉和八角，小火炒香之後，用漏勺全部撈出，鍋裏只留下油即可。
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5、放入蔥段、姜片和切好的蒜片、以及幹紅辣椒，然後放入2勺郫縣豆瓣醬（我的勺不大），開始小火炒料，炒至底料均勻即克。
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6、倒入所有的主料食材，中大火翻炒均勻，使得每壹個食材都均勻地沾上醬料。
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7、加入適量的生抽和鹽，繼續翻炒均勻即可。麻辣香鍋出鍋前加點味精提鮮。
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8、如果覺得不夠辣可以再倒入壹點自家的辣椒油，麻辣香鍋盛出裝盤，切點小米辣和綠色的線辣椒點綴壹下，最後撒上適量的白芝麻即可。
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