Boil a pot of boiling water, add 1 tbsp rice wine and a little salt, blanch the pork bones for 3 minutes, then take them out and wash them; Slice ginger, wash shallots, wash dried pepper, pepper and star anise, drain slightly, and cut tofu into pieces for later use.

Prepare a pot, add 7 parts of water, add pork bones and 1 spoon of rice wine, and add 6 meters of water to the electric pot.

After the switch is tripped, filter it into broth with a fishing net for use.

Add 2 tbsp sesame oil and 1 tbsp salad oil to a hot pot, saute garlic and ginger slices.

Add 1 tablespoon of spicy bean paste and 2 tablespoons of Korean Chili powder and stir-fry until fragrant.

Add 3 tablespoons rice wine, rock sugar, star anise, dried pepper and pepper.

Add onion, broth and 3 tablespoons spicy oil, bring to a boil over high heat, and then stew for 30 minutes.

Cut the tofu into pieces and simmer for 30 minutes.

Move to the hot pot, add a little salt to taste if it is not salty enough, and then put the hot pot ingredients and meat slices into the pot when you want to eat, and the spicy hot pot soup base will be ready!