Specific practices are as follows:

1, the system brine: frying pan on the fire, under the vegetable oil burned to 6 mature, under the Pixian Douban (first chopped fine) _ crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, the system of the main ingredients: the laotian washed, rabbit waist, eel, duck intestines cut into 2 centimeters long and wide square; tripe, pork ring throat cut into about 4 cm square. Lunch meat cut into thin slices of about 4 cm square; veggies cut into thin slices of about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.

3, hot: brine pot placed on the fire, so that it keeps a small boil, all kinds of vegetables with a good string of bamboo skewers hot, according to the fire of different dishes hot hot mature.

4, dipping: scalding mature dishes on the plate containing chili pepper and fried salt, according to their own tastes need to be dipped in chili pepper and salt and then eat. Or dip or not dip, more or less by their own decision.