Seasoning (also known as the base): 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan Douban, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, ginger 10 grams, 100 grams of salt, 10 grams of grass jelly, cinnamon 10 grams of paixiangzhao 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup

Making procedures:

1, making brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, hot. Brine pot placed on the fire, so that it maintains a small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the fire of different dishes scalding ripe.

3, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions: hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.