Green pepper oil dish: composed of green pepper powder, coriander powder, salt, monosodium glutamate and cooked sesame seeds, it is often used as a dipping dish for beef and mutton hot pot.

Small Chili oil dish: it is composed of millet pepper, crispy lobster sauce, crispy peanuts, coriander, chopped green onion, salt and monosodium glutamate. When eating, it is mixed with hot pot soup, which is often used as a dipping dish for "skewering incense".

I also use spicy old oil. The specific decocting method is as follows: put 2kg of dried chili into boiling water to decoct Ciba chili, put 20kg of salad oil heated to 30%, then decoct with medium fire for15min, and then decoct with 65438g of Anemarrhena rhizome, anise, fennel and clove respectively for15min. This old oil is rich in flavor and spicy, and it can greatly shorten the cooking time when used in dishes.

Hotpot soup base

Raw materials: dried pepper150g, onion and garlic10g, ginger 20g, Pixian watercress100g, and spices 5g (5g of tsaoko, 5g of cinnamon, 5g of star anise, 3g of clove, 5g of cardamom, 2g of vanilla, 3g of mowing, 5g of spices).

Output: 1. Make dried chilies into Bazin chilies,10g ginger and garlic are cut into 0.5cm square dices respectively,10g ginger is cut into pieces for later use; Yongchuan douchi is chopped into mung bean-sized particles; Rock sugar mashed; Cooling rapeseed oil after refining; Boil the butter in the pot, add ginger and onion, heat to 90%, take out ginger and onion, and let it cool for later use; Soak the spices in boiling water for 2 minutes, drain and grind them into peanuts. 2. Add butter, lard and rapeseed oil into the pot, heat it to 40%, add pepper and Pixian watercress and stir-fry for 10 minute, add spices and stir-fry for 10 minute, when watercress is crispy, add the remaining ginger and garlic and stir-fry for 5 minutes, and add douchi and rock sugar.

Note: Add fresh soup1000g, chicken essence10g, dried pepper10g, pepper 8g, rock sugar10g to the fried base material, serve it on the table, and then boil it.