Light soy sauce1500g, Pixian bean paste1000g, dried pepper1000g, dried pepper100g, shredded rice sprouts100g, 50g of white wine and fermented grains/kloc.

5 grams of Amomum villosum, 5 grams of clove, 5 grams of Amomum villosum, 5 grams of Amomum tsaoko, 5 grams of rhizoma anemarrhenae, 5 grams of vanilla, 5 grams of Senecio scandens, 5 grams of cinnamon, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of Cinnamomum cassia, 5 grams of citronella, 5 grams of Gan Song, 5 grams of licorice, 5 grams of grass row and 5 grams of branches.

The method of frying the bottom material is as follows:

1 Prepare all spices and cut the longer ones into small pieces.

2. Clean the spices and soak them in water for 20 minutes.

3. Clean peppers and prickly ash, soak them in water a little, and then control the excess water.

4. The soaked spices are controlled to remove excess water, and they are made into sawdust with a cooking machine.

5, pepper also put into the cooking machine to break, not too fine.

6, broken rice sprouts, lobster sauce, bean paste, put into the cooking machine and fine.

7. Pour rapeseed oil into the pot, add spices into the cold oil, and simmer for ten minutes on medium and small fires to get the fragrance.

8. Boil the butter out of another pot and remove the oil residue.

9. Filter the oil in the boiled spice pot into the cow oil pot.

10, add finely chopped rice sprouts, fermented soybean, bean paste, pepper and pepper, and cook for ten minutes on medium heat.

1 1, add the filtered spices, and simmer for several minutes on medium fire 10.

12, add white wine, fermented grains and pickled peppers, and cook for another ten minutes.

13, the hot pot skewers are cooked as shown in the figure below.