1, hot pot under the vegetable oil, vegetable oil to be cooked and then under the base (base preferred recommended Sichuan Dahongpao hot pot base)

2, the oil pot under the sugar on low heat and stir fry slowly, to be melted sugar bubbles (pay attention to the melted sugar began to float to the top of the oil when it can be, at this time, sugar bubbles were golden yellow, if it turns into a dark red or black on the frying) immediately under the ginger, green onion, garlic and Stir fry

3, open the fire, the bone broth into, add salt (to the salinity of the soup material put, slightly more than the usual focus on the taste of roasted vegetables can be) and chicken essence, soup open into the oil over the dry chili peppers and peppercorns into a small fire to simmer for 10 minutes after you can press their own preferences hot dishes

Proportions of this can be fried more base material, each time the taste of insufficient to the soup can be added to the material (like spicy) In the hot material directly into some unoiled dried chili pepper and new pepper grains)

Second, side dishes

1, meat dishes: rabbit waist 50 grams of tripe 50 grams of eel 50 grams of pork ring throat 50 grams of pork luncheon meat 50 grams of duck intestines 30 grams

2, vegetables:

root root 80 grams of romaine lettuce 80 grams of winter melon 50 grams of mushrooms 50 grams of tofu 50 grams of cabbage 80 grams of cauliflower 50 grams of cabbage 80 grams Seasonings: 250 grams of butter 100 grams of vegetable oil 150 grams of Pixian soybean 150 grams of Yongchuan tempeh 50 grams of rock sugar 10 grams of peppercorns 5 grams of pepper 2 grams of dried chili 30 grams of mash juice 20 grams of Shaoxing wine 20 grams of ginger 10 grams of refined salt 100 grams of strawberry 10 grams of cinnamon 10 grams of grass 10 grams of white mushrooms 10 grams of chili pepper 250 grams of broth 1500 grams of