Raw materials: The protagonist's raw materials are dried Chili (50g), Pixian bean paste (300g), butter (300g) and vegetable oil (500g). If you want to be authentic, you should also add other seasonings, such as star anise, fennel, vanilla, fragrant leaves, clove, tsaoko, kaempferia kaempferia, cinnamon, Lithospermum and fermented glutinous rice juice. Of course, conventional seasonings such as garlic, onion, ginger and rock sugar are essential.

Exercise:

1. fry the bottom of the pot first.

2. Boil the dried peppers in boiling water for two minutes, then take them out and chop them up.

3. Heat vegetable oil in a hot pot, then add butter. After the butter melts, add ginger, onion and shallot, stir-fry Pixian bean paste and pepper, turn to low heat and stir-fry until the flavor of green beans overflows in the pot and the pepper turns slightly white. Then put all other seasonings (except fermented glutinous rice juice and rock sugar) into the pot, and continue to stir-fry with low heat until the color of spices in the pot becomes dark.

4. Finally, add the mash and rock sugar, simmer slowly, and turn off the heat after the water in the mash is dry. After the raw materials in the pot are cooled, they become the bottom of the red soup hot pot. Because the production is complicated, you can make several portions of pot bottom material at a time and put them in the refrigerator for later use.

5. Then prepare soup. Boil the broth first, which can be pig bone soup, beef bone soup or chicken soup. It would be better if pig bones, cow bones and chicken can be put together at the same time. Add ginger, onion and cooking wine when cooking soup. Wait until the soup turns milky white.

6. When eating hot pot, put the bottom material into the pot, then pour in the broth, and then sprinkle with dried peppers and peppers fried with vegetable oil. The whole hot pot bottom material is ready, so you can start to rinse.