Ingredients: vegetable oil, chicken oil, Pixian watercress, dried pepper, ginger, garlic, scallion, crystal sugar, secret materials of fermented grains (star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, grass-row, fragrant leaves, vanilla and clove), millet pepper, pickled red pepper, pepper, laoganma, liquor, etc.

Practice:

1, the vegetable oil is cooked first; Heat the pan, pour in vegetable oil, add chicken oil, add ginger, garlic cloves and onion, fry until golden brown, then take out, add Pixian watercress and Ciba pepper, then add pickled millet pepper and stir-fry with high fire until watercress is dry.

2. Add all kinds of spices, such as Zanthoxylum bungeanum, Zanthoxylum bungeanum and capsicum, and stir-fry for about15 ~ 20 minutes, until the color of spices in the pot becomes darker.

3. Add rock sugar and fermented glutinous rice juice, simmer slowly with low fire until the water in fermented glutinous rice juice is completely evaporated, cover and simmer until the raw materials in the pot are cooled, that is, the bottom material is obtained.

4. Mix the soup, stir-fry the bottom material, add the boiled bone soup, add salt, chicken essence, monosodium glutamate, etc.

All kinds of dishes are delicious when soaked in water, which makes people want to eat more and more. Compared with traditional hot pot, this dish removes the shortcomings of dryness, spicy, greasy and excessive fire, and is also manifested in the spicy and refreshing Sichuan style with a long aftertaste, and is accompanied by a glass of cold beer.