1

. Boil hot pot oil. Pour the oil into the pot, add ginger, scallions, garlic, star anise, cinnamon, peppercorns, dried chili peppers, cloves and other spices, and simmer for forty minutes over low heat.

2

. Simmer the soup. Wash the bones, blanch them and simmer them for an hour. Do not salt.

3

. Stir fry the hot pot base. Pour the hot pot oil simmered in the first step into the pot, add the Pixian bean paste, and stir-fry over low heat. Add ginger, green onion, garlic, peppercorns and dried chili. Stir fry with low heat for forty minutes.

4. Pour the soup into the ingredients and bring to a boil.