1. Prepare a pack of Western Sichuan Maocai base ingredients, appropriate amounts of dried chili peppers, Sichuan peppercorns, garlic, etc., 1 tomato, 500g pork bones, chicken feet, pork skin, 1 coriander, 200g shallots, various Moderate amounts of seasonal vegetables and meat.

2. First make the original soup, put the pork bones, pig skin and chicken feet together and add water to boil. The cooking time should be longer so that it will be more flavorful when cooked later.

3. Make Maocai original soup: After boiling water, add 1000 grams of Maocai original soup packet and 400 grams of salt. After the seasoning water is boiled, add the base ingredients, add salt and sugar, and cook over low heat. Boil, remove the dregs, and leave the base soup, which is the original soup.

4. Make the base: Mix the western Sichuan Maocai base with the original Maocai soup in a certain proportion, stir and soak. After the thick soup is made, place it in a thermal bucket for later use (the thick soup is used to pour into guest bowls inside).

5. Things that are easy to cook should be cooked at the back, and things that are difficult to cook should be placed in the front. Be sure to cook lettuce, bamboo shoot tips, coriander, beef, longli fish, thousand-layer tripe, bezoar throat, etc. last.

6. When cooking the pot, be careful to add the seasonings, including ginger and garlic water, chicken essence, monosodium glutamate, Sichuan peppercorns, etc. Then make the soup, pour in the special red oil from Western Sichuan Maocai, then add green onions, coriander, etc., and finally sprinkle with sesame seeds to enhance the flavor.