(1) Authentic Sichuan food: First stir sesame paste (or peanut butter) into a thick paste with cold boiling water, then add the fried red oil Sichuan chili sauce, light soy sauce, sugar, vinegar, Mix MSG, minced onion, ginger, and sesame oil into a thin paste. This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc. (2) Oyster sauce: Put vegetable oil in the pot, add minced garlic and stir-fry until fragrant, then add oyster sauce and continue to stir-fry thoroughly, then add a little cooking wine, sugar, MSG and pepper and mix well. This kind of seasoning is suitable for people who don't like spicy food. It should be used with fresh main ingredients such as mutton, beef, live shrimp, clams, and river mussels. (3) Red oil garlic paste: Stir-fry Sichuan chili sauce into red oil, add a little sugar, light soy sauce, vinegar, MSG, and raw garlic paste and mix together. This seasoning is spicy and fragrant, suitable for a variety of people's tastes. It is suitable with fish, kidneys, gizzards, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients. (4) Weird flavorings: red oil chili sauce, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, MSG, etc. Preparation method: First chop the red pepper into fine pieces, add vegetable oil to the pot and heat it to 90% heat, add the finely chopped pepper and stir-fry it thoroughly and pour it into a bowl, then add other ingredients and mix together to form a paste. This kind of seasoning is mainly spicy and has a variety of flavors. It can be used with various meat and vegetable dishes and other main ingredients. (5) Curd curd sauce: first crush the red curd curd, add a little cold boiled water and mix it into a thin paste, then drain off the residue with clean gauze, put it in a pot and bring it to a boil, add a little sugar, monosodium glutamate, white wine and salt and mix well. Can. This kind of seasoning is suitable for main ingredients such as fish and shrimp. (6) Sesame sauce: Mix sesame paste (or peanut butter) with cold boiling water into a thick paste, add a little sugar, salt, light soy sauce, pepper, monosodium glutamate, scallions, minced coriander, and sesame oil and mix. This seasoning is suitable with clams, fish fillets, kidney fillets and various river seafood. (7) Ginger juice: Peel and mince the ginger, add vinegar, sugar, light soy sauce, salt, MSG, add cold boiled water and mix well. This seasoning is suitable with fish, shrimp, razor clams, conch, scales, etc. (8) Sesame sauce: Add a small amount of cold water, sugar, monosodium glutamate and sesame oil to the light soy sauce and mix it. This ingredient is suitable for all kinds of hot pot. Ingredients for Sichuan Beef Hot Pot *Red oil pot bottom: 2 green onions, 1 piece of ginger, 15 cloves of garlic, plenty of dried red pepper, 10 grams of tempeh, 10 grams of Sichuan peppercorns, 2 star anise, 1 piece of cinnamon, 1 small handful of cumin, 3 fragrant leaves and 4 grass fruits. *Big bone soup: 800 grams of tube bone, 1 piece of ginger, and about 20 peppercorns. *Ingredients for shabu-shabu (processed in order): Qianzhang, tofu, crab sticks, soaked black fungus, enoki mushroom, flower mushroom, chrysanthemum, baby cabbage, potatoes, fat lamb slices, sweet potato vermicelli. *Dipping sauce: 8 cloves of garlic, 3 green onions. Seasonings: Red oil pan bottom: 150ML peanut oil, 3 tablespoons bean paste, 1000ML bone broth, salt, chicken essence. *Big Bone Broth: Salt. * Garlic, pepper and sesame dipping sauce: 1 tsp of homemade pepper and sesame sauce, 1 tbsp of light soy sauce, 1 tsp of vinegar, 2 tbsp of sesame oil. *Sesame sauce and red oil dipping sauce: 2 tablespoons of sesame paste, 1 tablespoon of light soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of red oil. Method * Big bone soup 1: Place the pork bones in a pot of cold water, remove impurities after the water boils, and remove the bones. 2: Put the pork bones into the pot, add warm water and sprinkle with peppercorns. 3: Add sliced ??ginger, bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Add salt when the heat is about to turn off. Try it now and make your own Sichuan-flavored beef hot pot. The recipe of Sichuan-flavored beef hotpot is simple and is a common dish in the Meishijie hotpot base recipe. The taste of Sichuan-flavored beef hotpot belongs to the red oil flavor, and the recipe belongs to the hotpot category. However, how to make the most delicious Sichuan-flavored beef hotpot mainly depends on your own taste. Adjust the details according to your taste habits, and let yourself make this Sichuan-flavored beef hot pot according to your feelings~~＊Red oil pot bottom 1: Cut green onions into sections, slice ginger, fluff garlic, and cut 1/2 of dried red pepper into small sections. 2: Heat the oil in a pan, sauté 1/2 of the onion, ginger and garlic until fragrant, and take them out after frying until golden brown. 3: Add bean paste and Sichuan peppercorns and stir-fry until fragrant, then add dried red pepper segments and stir-fry until red oil comes out, then take them out. 4: Continue to add onions, ginger, garlic, whole dried red peppers, and tempeh, and then add all the spices. 5: Fry for a while until fragrant. 6: Pour in the bone soup, add salt and chicken essence and cook over high heat for about 10 minutes. *Dipping Sauce 1: Use garlic press to mash the garlic. 2: Cut green onions into flowers. 3: Put the minced garlic into a small bowl, and add the garlic, pepper and sesame dipping sauce seasonings one by one.

4: Put minced garlic into a small bowl, then add sesame paste and red oil dipping sauce seasonings