500 grams of spicy sauce, 200 grams of peanut butter, 50 grams of sesame paste, 10 grams of balsamic vinegar, 50 grams of white fermented bean curd, 25 grams of chicken powder, 15 grams of monosodium glutamate, 15 grams of pepper, 100 grams of red oil, 25 grams of paprika, 80 grams of peppercorn oil oil, 50 grams of sugar, 20 grams of fresh ginger, 30 grams of green onion oil, garlic (finer) 60 grams of minced onion 50 grams of minced onion, 100 grams of refined oil, 100 grams of soy sauce 50 grams of soy sauce. 100 grams, 50 grams of light soy sauce, 15 grams of shrimp soy sauce, the right amount of ground coriander, the right amount of white sesame seeds, 4 fresh egg yolks, the right amount of warm water, 100 grams of refined oil.

Method of production:

(1) peanut butter, sesame seed paste with more hot water into a thin paste, another onion, garlic with refined oil fried, poured into the peanut butter, sesame seed paste thin paste, plus crushed white curd and a variety of flavors (except egg yolks, red oil, cilantro, white sesame seeds) mix well stirred, and then into the raw egg yolks, homemade red oil and mix well.

(2) Sprinkle each portion of dipping sauce with white sesame seeds (fried) and chopped cilantro.

Making tips:

1, in the spicy sauce on the selection of finished products, "Meiluo" brand more Sichuan characteristics, but there are particles, the color is a little darker, you can add more red oil, or change the white curd for the south milk juice to adjust the color. The "Chuan Xiang" and other brands taste and color and shape is more similar, but also spicy or spicy, can be used in the use of universal, according to the local taste to adjust the taste.

2, in the thickness, to facilitate dipping dishes as a standard, heavy oil, too thick, too thin are not ideal.

3, homemade red oil are generally operated with vegetable oil to prevent it from solidifying, you can also not add beforehand, in the hot pot, the waiter from the bottom surface of the pot to play a small amount of hot red oil, divided into each flavor plate, this is also very good (but only limited to red soup pot).

4, fresh egg yolk has a wonderful use, one can make the dip more smooth, moist, two can prevent "hot mouth".