Classic spicy pot bottom: production method: 1 tablespoon of seafood miso (friends who don't like it can use oil instead, mainly to freshen up), 2 tablespoons of sesame oil, 2 tablespoons of dried pepper, 1 tablespoon of pepper noodles, 1 tablespoon of chopped pepper, 1 tablespoon of garlic paste, etc. Classic spicy pot ~ spicy spicy is quite authentic! Compared with normal mala Tang, it is not so rich and spicy. After all, it is made of clear water, but it is also very good on the whole. Meat, meatballs and vermicelli are all delicious! Sweet and spicy Dongyang Palace pot bottom: production method: seafood sauce 1 spoon, sesame oil 1 spoon, oil consumption 2 tablespoons, celery foam 2 tablespoons, chopped coriander 1 spoon, chopped green onion 1 spoon, garlic paste 2 tablespoons, millet spicy 1 spoon, lemon 3. The feeling of homemade pot bottom is very different from that of authentic pot bottom. It can only be regarded as a sour and refreshing strange pot bottom, but it is very suitable for washing seafood, squid and shrimp. It's great and delicious! Delicious birthday pot: 4 tablespoons of seafood sauce (you can use oil instead if you don't like it), aged vinegar 1 tablespoon, 2 tablespoons of oil, appropriate amount of salt, 4 packets of sugar, celery foam 1 tablespoon. You can add some free white radish first, and the bottom of the pot is more delicious. It's best to add water to the birthday pot, add radish slices, and then pour in the seasoning. I think this pot bottom is the simplest and best of these! It doesn't need much seasoning, but it tastes authentic! In particular, the consumption of seafood sauce or oil is simply the soul, which is very suitable for washing kelp, baby dishes and meat bags. Each of the above three kinds of pot bottoms has a different experience (adding various base materials according to your own taste), which is an experience I have shared many times. I hope I can help you, thank you!