Generally, I will prepare a large pot of broth, such as chicken soup, duck soup and broth, before frying the bottom material, or I can directly put the fresh fish into the hot pot as the bottom soup.

After the preparation work is completed, you can fry the bottom material. First, heat the wok to 30% heat, pour in salad oil, add pepper, pepper, aniseed (star anise), fennel, vanilla, fragrant leaves, clove, cumin, tsaoko, onion, ginger and garlic, add a small amount of cooking wine when the pepper starts to change color, then add a proper amount of Pixian bean paste, and stir-fry for a few times with high fire. Pour the fried base material into a hot pot and add the broth, salt and chicken essence. When the soup boils, the thick spicy fragrance will swim into your stomach with the hot air, attracting greedy insects there.