To make the bean flower dipping water, we must first pound the patty sea pepper. Peppers soaked in hot water, hand pinch feel brittle until, picked up with a chopping board pressure, remove the water into the tank bowl, the first proportion of peppercorns, dashi, star anise and other spices into the stone pestle and mortar pounded rotten, and then poured down the sea pepper in proportion to the salt and pounded together, the finer the better. Pound the red oil and sesame seeds into the pestle and pound them together, and then scoop them up and set them aside. How to make the red oil: add a certain amount of canola oil in a wok, boil until the smoke comes out, then pour in the beans and stir-fry for a few moments.

Seasoned soy sauce production, a certain amount of soy sauce into a large tile jar, cloves, incense, cinnamon, pepper, pepper, dashi, sand nuts, comfrey, licorice, licorice, etc. wrapped in gauze into which, soaked for about a week. Remove the soy sauce from the wok and place it in a pot to heat and sterilize. Boil for a few moments, then ladle the soy sauce into a small tawa jar add monosodium glutamate (MSG), pepper, and other spice powders and set aside for use.

Douhua dipping water seasoning, dish set up, first scoop seasoned soy sauce, then put patty sea pepper, then drizzle cooked oil, sprinkle onion, a dish of colorful and beautiful douhua dipping water production is complete.