2 packs of stew (50g each).

Butter 1 kg

Chicken oil 1 kg,

Salad oil 1.5kg

Pixian watercress 1 kg

Ciba sea pepper 1 kg

Zanthoxylum bungeanum 1.5 Liang

Superior Chili noodles 2 Liang

50 grams of white wine

20 g fermented grains

Ginger 1 Liang

Garlic 1 2

Douchi 15g

Rock sugar 1 2

Onion 2 Liang

How to make hot pot bottom material?

Soak the spices in hot water for about half an hour. After soaking, tear open the paper bag and put the spices in a bowl for later use.

Soak the pepper in hot water, take it out and drain it.

Slice ginger, mince garlic and cut onion.

Prepare two pots, put bean paste, onion, ginger, fermented grains, half white wine, garlic, lobster sauce and rock sugar into the pots and mix well.

Heat another pot, add butter and chicken oil to boil, then add salad oil and heat to 70-80%.

Spoon the oil onto the evenly mixed seasoning, and stir while dripping the oil to avoid coking the watercress. Until the oil is completely soaked.

Put the pot with seasoning on the fire and stew over medium heat 10 minutes.

Stir-fry the seasoning until it is dry and wet. Stir-fry over high heat until the oil boils, and cook over low heat 15 minutes.

Add the remaining white wine and continue to stir fry.

Until the moisture of each raw material is almost dry, add foaming spices and continue frying.

Stir-fry until the raw materials are 9 minutes dry, add the expanded pepper and stir-fry for 5- 10 minutes.

Add Chili powder and stir well.

When finished, put it in a fresh-keeping box and put it in the refrigerator for refrigeration.