2. Stir-fry: Add butter (clear oil) and heat it in a pot, then add a little pepper, dried pepper, ginger, garlic, dried tangerine peel, star anise, cinnamon, tsaoko and clove, add a little rice wine and soy sauce, add 2 spoonfuls of sugar (depending on the amount of ingredients, it will enhance the flavor, so don't put too much), and then add bean paste (a specialty of Sichuan). There are many ways to do it. If you want to make it simple, you can add some hot pot bottom materials, which are sold in supermarkets in Sichuan.
3. Soup base: Pour the previously boiled soup into the stir-fried material, add salt (put it in the salty degree of the soup, which is slightly more important than the usual cooking flavor), if it is too strong, add some water appropriately, and every time the taste is insufficient, add materials into the soup (those who like spicy food can also directly put some unpolished dried pepper segments and new pepper particles into the hot material).
Fourth, prepare vegetables: wash the vegetables and remove the roots and skins; Meat should be cut into large pieces and thin slices; Thick slices of lunch meat, ham sausage, etc.; Slice potatoes into thick slices and plate them separately.
5. Dishes for flavor preparation: generally prepare salt, monosodium glutamate, pepper noodles, Chili noodles, peanut noodles, sesame oil, garlic paste, soy sauce, vinegar, etc. according to their respective tastes.
Cold pot strings evolved from hot pot, but there are great differences in eating methods. The hot pot must be operated by itself, and the cold pot string is boiled by a professional master and put in a bowl for customers to use, which makes the taste and quality of the cold pot string better guaranteed.
In addition, a cup of tea must be served to stimulate appetite and digestion, relieve oil and greasy, change the taste and reduce the spicy feeling. Green tea is the best tea.