1, the chef lights the gas burner, puts it in the stove, dries the pot with high fire, and at the same time puts an acrylic oil-proof cover around the pot (this cover has a hole, which is convenient for the chef to lean over and fry the chicken in the pot).

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2. Heat 500 grams of rapeseed oil in the pot to 80% heat, add pork belly pieces and stir-fry to get oil, then stir-fry the ribs until they change color, then stir-fry the chicken pieces until they are broken, stir-fry the dried peppers for 3 minutes, and then stir-fry the ginger pieces, green and red Vitex negundo peppers, garlic seeds and pickled wild peppers evenly. Stir-fried raw materials to the side of the pot, pour in pickled pepper oil, stir-fry Pixian bean paste and firewood sauce, then stir-fry the raw materials together, then add the fat sausage section, sprinkle with spice powder, pour in 3.5 kg of broth, and add tofu slices, zucchini slices and lettuce pieces to boil.

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3. At this time, withdraw the gas burner, put in a ladle of lit smokeless charcoal, cover the lid, simmer for 15 minutes, and then open the lid to eat.