1. Preparation of spicy sauce:

Soak 5000g of chili peppers, remove the stems and seeds of the pickled chili peppers and grind them until fine with a grinder. Heat 5000g of peanut oil in a pot. Add the pickled pepper paste and stir-fry over low heat until the oil turns red. Add in 500g Haitian brand seafood sauce, 300g Lee Kum Kee XO sauce, 500g each of cooked sesame seeds and cooked peanuts, 25g of salt, 25g of sugar, and Totello chicken essence Stir-fry 500 grams until fragrant.

Features: bright red color, spicy but not dry, rich aroma and long aftertaste.

Note: The spicy sauce can be served alone or with the garlic sesame oil dish. This way the flavors will complement each other and the taste will be richer. It can be called a perfect pairing. 2. Preparation of sesame sauce:

4000g sesame sauce, 1000g Dinghao peanut butter, 500g oyster sauce, 300g fish sauce, 150g Nestlé Maggi umami juice, 300g Li Pai Lin Kouji juice, Stir 400 grams of light soy sauce, 500 grams of cooking wine, 50 grams of salt, and 200 grams of monosodium glutamate with cold boiled water. Pour into a dipping dish, top with chive flowers and crushed bean curd, and sprinkle with fried scallops.

Features; bright color, fresh and delicious.

Operation key: This sesame sauce is fragrant and delicious. If you feel that the fragrance is not enough, you can add an appropriate amount of thirteen spices; adding peanut butter will produce a special aroma, which is more aromatic than simple sesame sauce. Rich, but please note that the peanut butter should be heated in the microwave first, so that it is easier to mix; the scallop paste should be steamed first and then fried, so that the color and taste will be good. 3. Preparation of spicy hotpot dipping sauce:

Mix 700g of high-quality chili powder and 150g of homemade peppercorn powder. Heat 2,000g of peanut oil until it is 40% hot. Pour into the spicy powder and set aside; minced garlic. 500 grams, add 100 grams of MSG, 200 grams of Totole chicken essence, mix well, 2000 grams of chopped peeled peanuts, and 400 grams of chopped coriander. Put it into a dipping dish according to the proportion and serve. Then add an appropriate amount of hot pot soup according to personal preference and mix well.

Features: Spicy and mellow.

The key to production: the spicy powder should be fine, and the pepper powder can be poured in a basket; when making the oil, stir while making it, and be careful not to make it burnt. 4. Preparation of spicy millet seafood sauce: Wash 400g of chive root, 400g of coriander root, 600g of celery root, 300g of dried onion, add 4000g of water, bring to a boil, then reduce to low heat and simmer for 30 minutes to filter out impurities. 3000 grams of vegetable water. 500g of Nestlé Maggi Umami Sauce, 1300g of Vida Delicious Soy Sauce, 700g of Lee Kum Kee Steamed Fish Soy Sauce, 200g of MSG, and 200g of sesame oil. Stir well and add seeded millet chili rings when serving.

Note: The spiciness of millet can be increased according to local customs.