Put 60 pots of water into a stainless steel barrel and bring it to a boil. Wrap the above three raw materials in gauze and bring them to a boil. Turn to medium heat for 2 to 4 hours, and the soup will turn white. Turn off the fire and put it there for use. Hanging beef bone soup: take 10 kg of beef bone to wash away the blood, drain, break it, put it in the oven and bake it at 200℃ for 40 minutes. When it smells, take it out and put it at the bottom of the soup bucket. Put 2kg of white radish (peeled), 0/50 slices of onion/kloc and 0/50 slices of ginger/kloc (mashed) on it, and put it into the rice cake for removing wax gourd when it is slightly soft.

Pour oil into the pan, add onion and ginger slices, stir-fry a few times to taste. Tip: Mala Tang is a kind of food that can be put into the pot. Add whatever you want. Don't stick to this recipe. Adding milk can make the taste smoother. Heat the oil to 60% without putting proper amount of oil in the pan, add bean paste and stir-fry red oil, add ginger and garlic slices and stir-fry until fragrant, add chafing dish bottom material and dried Chili peppers and stir well.

In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out. Then take the pot to the stove and stir-fry it slowly with low heat. Stir the bottom of the pan constantly when frying, avoid pouring enough boiling water, and then add concentrated chicken juice and salt! Stir it! The fire boils, and this is spicy soup. After the soup is boiled, continue to cook on high heat for 5 minutes, up to 5 minutes! Try the salty soup! Make it lighter.

I usually use casserole to make spicy hotpot. If you like spicy food, you can add ginger and onion to the hot pot with soy sauce and boil it, then add the meat and vegetables you want to eat, put the cooked noodles and vermicelli into the pot, pour the vegetables and the bottom of the pot into the noodles, and add sesame sauce, Chili oil, peanuts, sugar, vinegar, salt and chicken essence to eat delicious spicy food. Fold Pixian sauce, cut dried Chili into sections, wash with clear water and soak thoroughly, peel ginger and pat it loose, soak it thoroughly with dried Chili, then mince it with a meat grinder, add Jiang Ye, and mash rock sugar for later use.