1, frying hot pot base: net pot hot canola oil burned to ninety percent heat, until the oil does not foam when the fire cooled to thirty percent heat, and then open the medium heat, down into the shallot section, ginger, garlic, bean paste stir-fry, to be a little dry when the bean paste and then under the edamame, patty cake chili pepper, dry chili noodles, mash, cooking wine, rock sugar, fresh green peppercorns, ground spices, pepper, stir-frying over a medium-low heat for 30 minutes that is (fish up onion segments, only). need to take the flavor).

2, simmering soup: pig bones, chicken bones into the boiling water for 3 minutes over high heat, fish out, wash with water into a stainless steel bucket, add 6kg of water over high heat, switch to a small fire to simmer for 5 hours until the soup white flavor, this time the soup is about 1.8kg or so.

3, adjust the pot: salt, monosodium glutamate, chicken into the hot pot pot pot, pour the simmering soup (pouring soup should be soup funnel to remove the dregs of the soup) will be stir-fried hot pot base also added to the hot pot pot pot, on the hot pot on a special table, ignition boil can be hot food.

4, oil plate system: the parsley, minced green onions, minced garlic into a bowl, add the right amount of sesame oil or hot pot soup into.