1, cook Pixian watercress and chop it slightly before work. Pickled peppers are pedicled, seeded and chopped into coarse grains. The rock sugar is broken. Crushed cardamom, star anise and cinnamon are processed into powder.

2. Stir-fry a pot with a bottom material on medium fire, add hot pot oil, heat to 30% oil temperature, add cardamom and garlic, add 20g Pixian watercress, ginger slices, pickled pepper ginger slices, rock sugar, lobster sauce and spice powder, stir-fry on low fire until the watercress is crisp and fragrant, and make the bottom material. Hot pot oil is made of dried pepper, pepper, spices and other raw materials.

3. Boil the dried peppers in a clear water pot until they become soft, then take them out, rinse them with clear water, drain the water and process them into velvet, that is, Ciba peppers. Bake dried Zanthoxylum bungeanum in a pot over low heat until crisp. Rock sugar is beaten to the size of soybeans. Cut the butter into small pieces. Rinse the seasoning with clear water and drain.

4. Put butter in a soup bucket, add cooked vegetable oil and butter, heat to 30% oil temperature, add onion, ginger slices and garlic, stir-fry watercress, pepper, rock sugar and pepper with low heat until the fragrance overflows, and when the water dries quickly and pepper turns slightly white, add 3 packets of spices, stir-fry until watercress is crisp and fragrant, and cook rice wine.