Authentic old Beijing hot pot base soup

1. Hot pot base ingredients: 1. Three tablespoons of bean paste. 2. One tablespoon of tempeh. 3. Half a tablespoon of soy sauce. 4. Half a tablespoon of glutinous rice juice. 5. Make about three taels of sauerkraut. 6. One tablespoon of Sichuan peppercorns. 7. Half a tael of dried chili pepper. 8. One or two green onions. 9. One or two garlic sprouts. 10. A piece of old ginger. 11. Half of garlic. 12. One tablespoon of starch. 13. Appropriate amount of salt and chicken essence. 2. Side dishes: Bamboo shoot tips, vermicelli, pork loin, kelp, dried tofu, fungus, vegetarian yellow throat, Chinese cabbage, enoki mushrooms, shimeji mushrooms, shiitake mushrooms, beef, bacon, lettuce, cauliflower, coriander (the amount of side dishes for each hour It depends on the number of people dining, and other dishes can be served according to personal preference). How to make side dishes: 1. Cut the tips of bamboo shoots open and cook in a pot of boiling water for five minutes. Remove and rinse with clean water. 2. Soak the noodles in hot water until they swell. 3. Cut the dried beans into slices diagonally. 4. Soak the fungus and tear into pieces. 5. Rinse the Suhuang throat several times and then rinse it with clean water. 6. Cut the Chinese cabbage into two sections crosswise. 7. Boil the kelp in a pot of boiling water for about half an hour and then rinse it with clean water. 8. Tear the mushrooms in half. 9. Slice bacon. 10. Wash the cauliflower and cut into small florets. 11. Cut the beef into thin slices and season with salt, meat tenderizer and dry starch. 12. Cut the pork loin into thin slices and season with salt and dry starch. How to make homemade hot pot: 1. Cut ginger and garlic into fine pieces; cut pickled cabbage into shreds; cut green onions into sections; cut garlic sprouts into long sections. 2. Heat the oil in the pot until it is 50% hot, add Sichuan peppercorns, dried chili segments, ginger and garlic granules, bean paste, and black bean paste and stir-fry over low heat for about half a minute, then add pickled cabbage and stir-fry for about one and a half minutes. 3. Add three pounds of pork bone soup. 4. After boiling, add soy sauce, fermented glutinous rice juice, green onions, garlic sprouts, salt, and chicken essence. Reduce heat to medium and simmer for about ten minutes to prepare the hot pot base. 5. Serve the pot and side dishes together when eating.