To cook a cauldron, you have to use a big iron pot, which is fixed on a mud-covered stove with a bellows next to it. Nowadays, most people blow with a hair dryer instead of pulling the bellows manually. Sliced pork belly, diced cabbage, melon and potato, marinated kelp, vermicelli, pre-fried tofu, vegetarian meatballs, and seasonings such as onion, ginger, garlic, soy sauce and salt. Pour oil into the pot, burn firewood under the stove, pull the bellows, and the fire will flourish. When the oil is hot, add pepper, then scoop a tablespoon of sauce from the sauce jar and add it to the oil. Stir-fry with a big shovel (like a shovel) several times. In the sound of "Zila", the strong sauce flavor soon filled the whole yard. After the sauce is fried, add onion, ginger, garlic and sliced meat and stir fry. Then add water to the pot, add tofu balls, fill the bellows, increase the fire until the water boils, then add the previously fried Chinese cabbage, white gourd potatoes and pork belly pieces, add salt, and simmer slowly after the water boils. Finally, put the vermicelli and kelp into the stew until soft and cooked, and then stop the fire.

Stir-fry a large pot of meat dishes, stir-fry a large pot of meat dishes that are not strong enough, such as Sichuan-style pork, salt-fried meat, onion-fried mutton, green pepper chicken and so on. When frying such dishes, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the raw materials from sticking to each other after cooking; Accessories (vegetables) should be raw materials with low water content and high oil absorption, such as green pepper, garlic sprout, onion, lotus root and dried bean curd. The amount of oil used for cooking is also slightly larger.

Stir-fry a large pot of meat dishes, which are thick and thick, such as sliced pork with green bamboo shoots, shredded pork with green peppers, shredded pork with fish flavor and diced pork with Kung Pao. When frying this kind of dishes, the main ingredients (meat or poultry) should be thick and dry. The main ingredients should be fried with hot oil first, and then fried with auxiliary materials. If the amount of main ingredients is too large, it can be cooked several times; Accessories (vegetables) should be seasoned with a small amount of refined salt in advance, and then some water should be squeezed out to make it less water and easy to mature after cooking; You can also blanch, oil or fry the auxiliary materials in advance until they are immature, and then cook them with the main materials to shorten the formal cooking time and ensure their complete maturity. In addition, the juice used for thickening should also be prepared in advance. The amount of juice is less than that of small pot vegetables, but the juice is thicker than that of small pot vegetables.