Pot bottom soup: salad oil 200g, watercress 150g, dried pepper 100g, pepper 25g, ginger 1 slice, fresh soup 2L (bone, meat, chicken, fish, etc. ).

Heat the oil to medium heat in a wok, then stir-fry the ingredients together in the wok until the peppers turn red, then soak them in the soup for more than ten minutes, and then pour them into a hot pot.

Oil dish: sesame oil, garlic paste, salt, monosodium glutamate, oyster sauce and vinegar can also be added.

Seafood jiangzhan fat beef hotpot

Ingredients: first-class soy sauce 500g monosodium glutamate 150g sugar 75g coriander 100g herring bone (stir-fried) 1000g water 1000g chicken essence 20g soy sauce 100g soy sauce 100g ginger slices.