2. Pepper should generally use seven-star pepper, which is red in color, positive in taste and good in spiciness; Zanthoxylum bungeanum in Maowen, Sichuan or Dahongpao in Liangshan Prefecture, Xichang, with red color, full grain and full fragrance; Ginger should be Guanling Dioscorea zingiberensis in Guizhou, which is juicy, spicy and bitter. Douban should be the watercress of Pixian County, Sichuan Province.

3. Accurate measurement. There is a strict formula for the bottom material of cold pot skewers. What materials are used and how much is used must be accurate, otherwise the bottom material of skewers fried is very different.

4. Stir-frying process. For example, to make Zanba pepper, you must first fly the pepper into the water, but time is crucial. The time is short, the draft is insufficient, and the fried skewers are dry and spicy; After the draft, the fried bottom material is easy to muddy the soup and the color is light. For example, when butter and vegetable oil are heated, the temperature must be controlled below 1 10℃. If it is higher than 120℃, the oil will be oxidized and decomposed, which will reduce the quality of the oil, and the fried skewers will be tasteless and bitter.

5. There are many materials used for frying the bottom of the refrigeration pot string, which are oil-soluble and water-soluble; There are both first-put and later-put, and the requirements of their processes should be strict and rigorous. For example, spices contain a lot of volatile oil and volatile substances, which will be rapidly lost after encountering high heat. Therefore, spices should be released before frying, which will not achieve the goal at all; For example, peppers should be put first, so that they can be fried dry and fragrant.

6, master the temperature. Generally speaking, when frying peppers, use strong fire and urgent fire to dry the water as soon as possible. When the water content is about 75%, use medium fire and small fire to slowly stir-fry the fragrance. If the fire is big, it will inevitably paste the pot. When frying Pixian watercress, you must stir-fry it slowly with small fire, and the fragrance will be big.