1, tripe with clean water bleaching net bleaching, sliced into long thin slices, with cool water bleaching up.

2, beef liver, waist and beef are sliced into thin and large slices, green onions and garlic cloves are cut into 7-10 cm long segments.

3, fresh vegetables washed with water, torn into long slices, bean drums, bean curd chopped.

4, frying pan on medium heat, under the butter 75 grams, burned to eight mature (about 180 ℃), into the beans fried crisp.

5, add ginger, chili powder, pepper stir-fry, and then into the beef broth boil, move to high heat.

6, into the cooking wine, bean drum, mash juice, boiling flavor, skim the foam, that is, hot pot marinade.

7, sesame oil and monosodium glutamate into 4 parts, adjusted into 4 flavor plates for dipping.

8, when eating, the marinade will boil on the table, a variety of meat and vegetable ingredients into the plate, and refined salt, butter 125 grams at the same time on the table.

9, in addition to spinal cord, green onions, garlic cloves to be the first to enter the hot pot, other raw materials from the guest into the food with the hot, and according to the soup flavor and add the right amount of salt and butter.