(1) Boil dried chilies in a boiling water pot for 5 minutes, pour them into a basin and soak them for 30 minutes, drain the water and chop them finely; Mince the spices, and cut ginger and garlic into 0.3 cm dices; Rapeseed oil is refined.

(2) put butter and rapeseed oil in a clean pot on low fire, when the heat reaches 50%, add chili paste and stir-fry for 5 minutes until the oil turns red, stir-fry Pixian watercress for 10 minute, add spices and ginger and garlic, stir-fry for 20 minutes, add fermented grains and stir-fry for 3 minutes, and then take it out of the pot and put it in a pot, which is the bottom material of hot pot.

(3) Put the chafing dish bottom material into the chafing dish basin, add fresh soup, add salt, chicken essence, pepper, cooking wine and scallion festival, and serve. After boiling, all kinds of raw materials can be scalded.