Ingredients:

3 kg of butter, 2 kg of salad oil, 50 g of Pixian watercress 1 kg of liquor, 20 g of fermented grains, 20 g of sea pepper 1,5 kg of ginger 1 garlic 1 pepper 1.5 g of douchi 15 g of Yibin.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fragrant Fruit 5g Cumin 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Straw-cutting 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Senecio 5g Foeniculum 8g Vanilla 5g.

Various hot pot ingredients

Before frying, cut the spices into 2-inch-long knots, soak them in warm water for about 20 minutes, and the prickly ash will swell. Prepare two woks, one with ***9 samples (watercress, green onion, ginger mash liquor 25g) and mix well. Add 3kg of butter to the other wok, then add salad oil to boil to 70-80% heat, and spoon the oil onto the evenly mixed watercress. In order to avoid coking of watercress, until the oil is drenched completely. Then put watercress on the fire and cook it with medium fire for about 10 minute. When the watercress is quick-dried and moist, it will stir-fry the chilies. When the oil boils, it will stir-fry with low fire. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water content of each raw material is quick-drying, add the spices that have swelled and continue to stir-fry.

As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bones are not thick", so we must pay attention to the matching of raw materials when making white soup, so as to ensure the delicious taste of the soup. Its characteristics are: milky white color, positive taste and thick consistency. An old hen, an old duck and a pig bone 15 kg crucian carp (crucian carp must be wrapped in gauze when cooking soup).