1. Processing of meat and vegetables: cold skewered vegetables are similar to hot skewered vegetables. Cold skewers of meat, such as county liver, chicken feet, duck feet, chicken wings, ribs and beef essence, are cut into small pieces first. Some dishes that are not easy to scald are cooked in white water until they are cooked to 6 minutes. Rinse it with cold water after taking it out. You can use some dishes that are not easy to taste first, such as salt, monosodium glutamate, chicken essence, beef essence and so on.

2. Vegetarian processing: lotus root slices, potatoes, kohlrabi, Chinese cabbage, kelp, green bamboo shoots, tribute vegetables, cauliflower, fungus, Chinese cabbage, bamboo shoots, tofu, etc. Cut the vegetables first, some starch needs to be soaked first, others can be soaked or put in the fresh-keeping room for later use.

3. Put 50 kilograms of salad oil into a large pot and cook for 6 minutes. After heating, add 300g of bean paste. To be fragrant, 30g of Alpinia officinarum, 50g of Illicium verum, 200g of Zanthoxylum bungeanum, 300g of ginger, 50g of Amomum tsaoko100g, 50g of cinnamon, 50g of clove, 50g of Amomum villosum100g and 50g of Rhizoma Kaempferiae are added. 500g of dried chili100g of Cao Ling100g of Bibo100g of burnt granules100g of Xiaoxiang100g of purple grass charcoal, stir-fry for 5 minutes, then add water1500g, and cook over high fire for 30 minutes. Put the red oil into a large pot, add 30g of Xiangwang spicy essential oil 150g, 30g of pepper essential oil and 500g of rattan pepper essential oil, stir well, and let cool.

4. In a stainless steel vat, add 50kg of broth and 8kg of prepared base material. After boiling 10 minute, add 200 grams of monosodium glutamate, 300 grams of chicken essence, 0/00 grams of pepper/kloc-,0/00 grams of gourmet seed powder/kloc-,50 grams of chicken essence paste and 20 grams of hot pot fragrant king. To make the soup salty and delicious, you can put the required skewers in until the dishes are cooked, take them out and put them in a cold pot with good ingredients.

5. Spice formula: Rhizoma Dioscoreae Septemlobae 360g, Rhizoma Dioscoreae Septemlobae 55g, Fructus Amomi 350g, Fructus Fragrantis 300g, Cumin 250g, Cinnamomum cassia 200g, Radix Glycyrrhizae 50g, pork button 200g, Gan Song 50g, pepper100g. Vanilla leaf100g, Cao Ling100g, Senecio scandens 200g, fennel 350g and Amomum tsaoko 200g, all of which are crushed by a machine.