Seasoning: 250g butter, vegetable oil 1 00g, Pixian bean office150g, 50g Yongchuan lobster sauce, 5g rock sugar10g, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and ginger rice. 0 g, weeding 10 g, white fungus 10 g, 250 g of Chili noodles, and fresh soup 1500 g.

Production procedure: 1, making brine. Put the wok on a strong fire. After cooking the vegetable oil until it is 6% ripe, put the Pixian bean office (chop it first) and fry it until crisp. Add the ginger rice and pepper and stir-fry until fragrant, and then add the fresh soup immediately. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

2. Make the main ingredients. Wash the vegetables, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.