1, deal with chili. Take a large frying pan, pour 20 kg of water, into the dry sky 5 kg, a new generation of dried chili 10 kg, cook over high heat for 25 minutes, to be softened chili, fishing out the chili drained into the container, stand overnight. The next day at work, the soft pepper into the meat grinder crushed into patty cake pepper.

2, handling spices. Take anise, cloves 100 grams each, 120 grams of cinnamon, Qianlixiang, Chenpi 150 grams each, Wicker, ginger, grass nutmeg 130 grams each, incense leaves, grass nuts, cumin 200 grams each, dry lemongrass, Kaempferia, Lingzhao 180 grams each, row of 250 grams of grasses mixed well and put into a machine to beat into a fine powder. Pour the spice powder into the stainless steel basin, then pour a high degree of white wine 1500 grams, with plastic wrap to seal the basin, stored for 2 hours before use.

3, boiling oil frying base. Large frying pan into the rapeseed oil 50 kg, high heat heating until it smokes (at this time the temperature of rapeseed oil is about 280 ℃), turn off the fire, when the oil temperature is reduced to 170 ℃, down into the vegetable material (round onion, scallion section of 5 kg each, small onions, dry onion 1500 grams each, garlic 3 kg), low-fire dipping and deep-frying to the vegetable material into a golden brown, fish out the vegetable material, and then into the butter 100 kg, low-fire heating until the oil melts all the way. Butter all melted, when the oil temperature reaches 160 ° C -170 ° C, into the rock sugar 3 kg, with a small fire will be fried until the melting of rock sugar, under the patty cake chili pepper 15 kg, 30 kg of bean paste, turn off the fire, the use of residual temperature of the oil will patty cake chili pepper water drying (when the temperature is too low, can be used to micro-fire slightly heated), heated for about 2 hours, under the yangjiang tempeh 1.5 kg, continue to stir-fry for 25 minutes over a small fire, and the spices are processed in advance. Pour in advance of the processing of spice powder, micro-fire stir-fry 30 minutes, and then into the dry green pepper, dry red pepper 1750 grams (two kinds of pepper in advance with warm water to clean), continue micro-fire stir-fry 25 minutes, down into the white tofu milk 1 kg, mash, white wine, 2 kg, stir-fry evenly after turning off the fire, cover, with plastic wrap will be the container sealing, stored at room temperature for 1 week before use.

4, separation of oil. Take the container with raw materials into the steamer, heating until all the oil melted, remove the container, the oil and material residue separation. The oil is hot pot oil, material is hot pot base. Modulation of hot pot material, take 50 grams of hot pot base into the hot pot, inject boiling beef bone soup and hot pot oil 1500 grams each, under the seasoning (rock sugar 5, green onion, ginger 10 grams each, salt, chicken powder 20 grams each, 5 grams of white pepper) can be.