The focus of frying hot pot bottom material is pure butter, with vegetable oil and salad oil, about 5 kg is good, 4 kg and a half are used for frying bottom material, and the remaining half kg of raw butter is directly added to the pot when eating.

Prepare 2 kg of dried peppers, put 2 kg in the pot when boiling, cut all the rest and soak in warm water. Take it out and drain it, then mash it, not too fine, just as big as the pepper in Sichuan bean paste. Two ounces of pepper, one catty of chopped green onion, one jar of bean paste, half a catty of ginger and garlic, chicken essence, monosodium glutamate and crystal sugar liquor are ready.

Boil the wok until it is dry, add butter and smoke. When the temperature drops to 50% to 60%, put all the onion slices, green onions, ginger and garlic down, and then simmer on low heat. Cook the onions and green onions until they are dry, and remove them all. Put all the prepared Chili sauce in. Add another spoonful of bean paste, and the big peppers are all brown. When it is a little transparent, put all the peppers down, and it will take 5 minutes at most. Turn off the fire and take the pot away from the stove, so as not to be confused by the residual temperature.

Add chicken essence monosodium glutamate to the bottom of the boiling pot. Generally, there are at least 2 hot pot restaurants and 2 pieces of ginger rock sugar. If you feel spicy, you can increase the amount of rock sugar and chicken essence monosodium glutamate. Note that simply adding sugar is of little use. Add broth to those with broth, and add boiling water to those without broth. Hot pot bottom material is ready!