material

Tripe, duck blood, lunch meat, eel, Chinese cabbage, thousands of pieces

Zanthoxylum bungeanum, dried capsicum, ginger and garlic, bean paste, bottom material of Sanwu hotpot, salt, monosodium glutamate, chicken essence, crystal sugar, chicken powder, Texian 1, soup stock, Zanthoxylum bungeanum and onion.

Step 1

Taste type: compound taste

Production: 1 Replace raw materials with knives, clean and electroplate.

Second step

2 Add a little oil, stir-fried pepper and dried pepper, stir-fried ginger slices and bean paste to the pot, add stock, adjust the basic flavor, add three or five hot pot ingredients, sprinkle with green onions, and take off the pot.

Taste dishes: see personal taste modulation.