The steps are as follows:

1. Rinse the sheep and scorpions with water, put enough hot water in the pot to heat them, blanch the sheep and scorpions to remove blood foam and impurities, and blanch the water. Use chopsticks to pick out the sheep and scorpions and put them into a large bowl.

2. Pour in an appropriate amount of oil and chili pepper (you can omit it if you can’t eat chili pepper), and add Sichuan peppercorns to bring out the fragrance.

3. Pour the blanched sheep scorpion into the pot and stir-fry, add cooking wine, dark soy sauce and continue to stir-fry. After coloring, add various incense, pour about 1.5L hot water into the pot and continue. Bring to a boil.

4. Pour all the raw materials into the pressure cooker, add 1/2 teaspoon of salt and 1/2 tablespoon of sugar to taste, cover the pressure cooker, put it on low heat for 30 minutes, turn off the heat, and add it to the pot. Open the lid after the steam is released naturally.

5. Take out the pressed sheep scorpions from the soup pot, drain all the spices in the soup pot through a net, and keep the original soup. Pour the original soup into the pot of the induction cooker, add some hot water, and pour Spicy hot pot base.

6. Use the induction cooker to bring the soup to a boil. Now you can pour the stewed sheep scorpions into the spicy pot and continue cooking. Then add the whole bowl of mahjong, fermented bean curd, chive flowers, chili oil, and add the shabu-shabu The food is ready to eat.