2, first of all, the simmering of the soup, ready to pig bones, cattle bones, chicken racks, meat skin and other materials, first of all, wash them, pig bones and cattle bones should be placed in the water to soak to remove the blood.

3, remove the blood after the pork and beef bones, as well as chicken racks out of the blanching, blanching is to remove the inside of the blood and some of the dirt, the soup color is more delicious, clear.

4, the cleaned soup material pig bone, cow bone, chicken rack cold water in the pot, the water should be more. Simmering broth, do not add water halfway, a one-time addition of the best, add the appropriate amount of onions and ginger wine. Boil over high heat, slow simmer, broth is best to simmer for a longer time, 3 to 5 hours is the minimum. So that the soup color can be thick and white.

5, the next is simmering red oil, put the right amount of salad oil in the pot, and then pour into the Pixian bean paste for frying, add the right amount of chili powder, butter, all colors of spice powder.

6, small fire simmering to the oil color red, fragrant when you can turn off the fire, sprinkled with an appropriate amount of sesame seeds.

7, usually a bowl of soup plus two spoons of red oil made into the base soup, like to eat spicy can put some more spicy oil.

8, add your favorite vegetables, mushrooms, sliced meat, noodles, etc., cook a bowl of spicy hot pot can be made.