2. Put the wok on medium fire, heat it with mixed oil, add garlic cloves and bean paste, stir well, then add Chili festival, pepper, ginger slices, spices and cooking wine, stir slowly for 60-80 minutes, and when the Chili festival in the wok is amber, add appropriate amount of white wine and stir well.
3. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), quickly add ginger rice and pepper, and immediately add fresh soup. Then add seasonings such as lobster sauce, crushed rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper and tsaoko. After boiling, remove the foam and use it as soup.
4. Chuanchuanxiang dipping sauce is a dry mixture of pepper noodles, pepper noodles, monosodium glutamate and salt. Later, cooked flower powder, cooked sesame seeds and a small amount of cumin powder were added to enhance the taste. Later, with the introduction of skewer as the bottom material of hot pot, the condiments used were more diverse.
5. Put the stainless steel barrel on the fire, first add the fried bottom material, then pour 20kg bone soup, and add appropriate amount of pepper and ginger. After the fire boils, turn it down to keep the temperature. After the guests sit down, stir the soup with a large spoon, then put about 2000 grams of soup into the hot pot basin, and then bring the soup basin to the table to boil, leaving the guests to eat all kinds of skewers themselves.
6. Slice or chop these raw materials, then put each raw material into a pot and mix it with Chili powder, salt, pepper noodles and pepper for 30 minutes, and you can wear it. Pork, beef and mutton must be marinated with some tender meat powder. Change the vegetable raw materials into strips or sheets, put them on, and then rinse them with clear water respectively. The raw materials of bean products are changed into strips or sheets and put on for direct use.