25g of butter, 1g of vegetable oil, 15g of Pixian bean curd, 5g of Yongchuan lobster sauce, 1g of crystal sugar, 5g of pepper, 2g of pepper, 3g of

dried pepper, 2g of fermented glutinous rice juice, 2g of Shaoxing wine, 1g of ginger rice, 1g of refined salt and 1g of tsaoko.

Extended information:

Brine making. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

scalding. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

dip in food. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.

Reference: Baidu Encyclopedia-Spicy Hotpot.