1. Ingredients: all kinds of vegetables, bone, meatballs, star anise, cinnamon, fragrant leaves, fennel, pepper, Pixian bean paste 20g, Chili noodles 20g, onion, ginger and garlic 20g, sesame oil15g, soy sauce 20g, Chili red oil 30g and sugar 3g.

2. Make the broth first, put the boiled bone into the pot, add the ginger slices, and then turn to low heat for 40 minutes.

3. Put the bamboo stick in boiling water for 3-4 minutes for disinfection, and cut the side dishes when cooking the soup.

4. String all the plates together for later use.

5. Pour out one third of the cooked soup to make cold pot soup base, and use the rest to cook skewers.

6, now make the most critical cold pot soup base, pour oil in the pot, add onion, ginger and garlic to saute.

7. Add star anise, cinnamon, fragrant leaves and fennel, stir-fry until fragrant.

8. Next, add Chili noodles and bean paste and stir-fry red oil on low heat.

9. Add the broth just prepared. After the fire boils, turn to low heat and cook for 15 minutes to make red oil soup. After cooking, remove the spice residue.

10, then seasoning, adding 3g of white sugar to refresh, then adding 3g of salt, 20g of soy sauce to enhance the salty taste, adding 30g of chili red oil and 15g of sesame oil, and finally sprinkling a proper amount of white sesame seeds, and the soup base in the cold pot is ready. Pour into a bowl and cool.

1 1, and then the strings are cooked. According to the maturity of the ingredients, cook them separately. Hard meat can be cooked first. Finally, vegetables can be blanched. After cooking, soak all the ingredients in the red oil soup for 20 minutes so that the ingredients can be soaked in the soup.