Put a small amount of oil in the pot. Any oil will do. Under the ginger, green onion, pepper, and dry chili pepper, stir fry with a small fire to get the flavor. Put down the spicy hot pot base, stir fry with low heat to get the flavor. About 1-2 minutes. Put down the soup and water, how much depends on the amount of your dish. When the soup comes to a boil, add the items that need to be cooked longer, such as the old tofu, luncheon meat, and sausage. After that, add tomatoes, mushrooms, etc. Finally, add shrimp and tripe, cook for 1-2 minutes more, and start the pot.

Raw materials: spicy hot pot base a bag (this flavor is very good, you can also use hot pot base). Hot pot base spicy flavor is not enough, to add more pepper and dry chili.

Pepper and dry chili a small, is authentic Sichuan people, add more pepper and dry chili, not Sichuan people do not have to put.

Scallion a, ginger a few pieces. Fresh soup, lazy with a can of chicken broth.

A variety of vegetables: old tofu, cabbage, mushrooms, lettuce, green onions, tomatoes, old tofu, soybean sprouts and asparagus, all kinds of meat: there should be maw and shrimp and so on, to be the last pot. The tripe can be blanched in a minute, and if you cook it too long, you won't be able to chew it.