1. Remove all the hair piles of chicks, wash them, drain them, cook them in a cold water pot until they are 70% mature, take them out and drain them, and cut them into small pieces 3 cm square. Remove the old skin and sharp shell from the chicken feet, pat them with a knife and soak them in boiling water. Wash the chicken gizzard, remove the inner membrane and dirt, gouge out the cross knife and cut into pieces. Cut the chicken intestines with a sharp knife, wash them with salt and cut them into long sections. Remove residual hair from chicken wings and wash them. Wash chicken tenderloin. Slice the lunch meat. Pea seedlings should be washed clean and neatly. Scrape off the rough skin of lotus root and slice it. Remove the roots of the fungus and drain the water. Water kelp is cut into strips. All the above ingredients, except chicken nuggets, are placed in two parts on the plate and symmetrically placed around the hot pot.

2. Put the wok on the fire, burn the vegetable oil to 40% heat, and fry the Chili festival until it is brown. Add lard to the pot, heat to 50%, add bean paste and stir-fry until fragrant red, add ginger and garlic cloves, add chicken soup and bring to a boil. Add lobster sauce, cooking wine, fermented glutinous rice juice, refined salt and white sugar, and finally add fried Chili festival and pepper to cook for a while, add pepper and monosodium glutamate, and pour the soup into the hot pot to serve. Make a fire, let it boil, and then beat off the foam. When eating, eat chicken pieces first, then chicken wings and feet, and the rest are scalded. Vegetarian raw materials can be mixed with black fungus and lotus root slices first, and the rest can be scalded.