Ingredients for the base soup for spicy shabu-shabu: 200g vegetable oil (about 135g), 100g lard, 30g bean paste, 30g sliced pickled ginger, 40g pickled chili pepper knots, 10 cloves of garlic, 50g of ginger, 15g of peppercorns, 25g of sugar, 10g of salt, 5g of monosodium glutamate (MSG), 3g of pepper. Another 500 grams of chicken or duck soup.

Spicy shabu-shabu is an extension of spicy hot pot, the most popular manifestation of Sichuan cuisine. With the change of time, Sichuan cuisine, Sichuan wine, including Sichuan opera, etc., have long since gone out of Sichuan and into various parts of the country, and people have long since become accustomed to and fond of Sichuan cuisine and Sichuan flavors, of which spicy hot pot is even more unique and distinctive throughout the country's many cities, and spicy hot pot has become a representative of the flavor of Sichuan.

Spicy shabu-shabu production procedures: frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixian Douban (first Duo fine) _ crisp, speed into the ginger rice, peppercorns stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dry chili, fruits and other condiments. Boil and remove the foam to form the bottom of the pot.

After the bottom of the pot is good under the tripe it, first tripe, tripe cut into 4 centimeters or so. Other side dishes cut into 4 centimeters of thin slices; vegetables cut into 3 centimeters of thin slices. With a clean bamboo stick, will wear the dishes into about 30-40 grams of a string.