Boiling frying pan, into the flat ginger, and then into the cleaned and cut into thin pieces of mutton stir fry, pour the appropriate amount of Guangdong rice wine stir fry, add boiled water on high heat; into the peel star anise and other spices (a little bit of on the line, don't be too much), party ginseng, astragalus, jujube, goji, the last salt (taste requirements of the high can be placed on the chicken monosodium glutamate) can be flavored; the soup poured into the wok fine fire slow stew, the side of the stew side to eat, however, the Nowadays, families are using induction cookers, the method is different.

In the production of ingredients, the most representative of Sichuan flavor in the typical character of spicy hot pot, authentic tripe hot pot to thick heavy oil is known, the traditional soup preparation is the choice of spicy bean paste, Yongchuan edamame, Ganzi butter, Hanyuan pepper as raw materials. First, the butter into the pot of high-flame simmering, in the beans chopped and poured, to be simmered into the sauce red oil, accelerated frying peppercorns, and then mixed with beef broth, adding pounded edamame and patted broken rock sugar, ginger, plus Sichuan salt, mash and small chili peppers simmering.

Additionally beer flavor, pickle flavor and seafood flavor and other flavors, different hot pot varieties, there are different hot pot soup and different seasonings, the number of up to more than 30 kinds. In addition, the affiliated Chongqing hot pot flavor plate is also a lot of available sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, garlic, egg whites and other modulations, will be hot dishes dipped in eating, both the harmony of taste, but also to reduce the fire to produce fluids.