1, we are most common is the general red soup pot hot pot base, by selecting the best chili peppers, peppercorns, bean petals, ginger, garlic, butter, vegetable oil, salad oil, refined salt, cooking wine, spices, etc. by the frying master fine fire simmering, is the base of the hot pot, also known as the mother of the material.

2, before eating hot pot, the seasoner will be the mother material in accordance with the volume of the pot scooped into the pot, and then with chicken essence, monosodium glutamate, refined salt, mash, rock sugar, ginger, garlic, spices, fresh broth, etc. into the pot before serving.

3, other molding pots and pans, such as sour soup fish hot pot, roast chicken hot pot, tripe hot pot, beer duck hot pot, etc. are all hot pot base as the core and then add other materials or fried, or simmered, or fried and become. Therefore, the hot pot base is the essence of hot pot, no hot pot base can not be called the real hot pot.

4, chili pepper should generally choose to use "pepper", that is, the summer harvest of chili pepper. Color red, taste positive, good spiciness; pepper selection of color red, full grain, aroma of Sichuan Maowen pepper or Shaanxi Hancheng red robe; ginger should be used in Guizhou's Guanling ginger, juice, pungent and bitter; bean should be good Sichuan Pixian bean.

5, frying hot pot base materials used in many, both oil-soluble and water-soluble; both the first, but also after the release of the requirements of the process should be strict and rigorous. For example, spices contain a lot of volatile oils and volatile substances, when high heat will be rapidly dissipated, therefore, the spices should be in the frying pan before casting, put early at all can not achieve the purpose; such as chili pepper to be put first, in order to dry the water, frying the flavor.

5, this hot pot is improved on the basis of Henan Xinxiang stewed lamb. Technique: frying, stewing, shabu-shabu. Characteristics: bright red color, soft and sticky mutton, salty and slightly spicy, attractive flavor.