100 grams of fennel, anise 200 grams, 40 grams of sand nuts, 150 grams of grass nuts, 50 grams of sorrel, 50 grams of cinnamon, 150 grams of cardamom, 80 grams of cardamom. Angelica dahurica 10 grams, 40 grams of incense, 10 grams of cloves, Gan Song 10 grams (a spicy hot pot soup or brine in the commonly used spices, the form of furry, black-brown roots smell pungent, similar to turpentine), 30 grams of row grass, 50 grams of primrose (hot pot spices should be similar to the spirit of the herb is also known as zero-ling incense, with a strong fragrance), 50 grams of Angelica dahurica. Angelica 20 grams, 20 grams of fresh lemongrass.

Seasoning:

Meile spicy sauce 8 bottles, Lao Ganma spicy sauce 3 bottles, oyster sauce 1 catty, Lee Kum Kee seafood sauce 1 bottle, patty cake chili 500 grams, Pixian bean paste 500 grams, canola oil 15 pounds, lard 8 pounds, 8 pounds of salad oil.

Method of production:

(1) all the spices are powdered, pot into three kinds of oil. Add pattypan peppers, bean paste fried dry moisture.

(2) Add the spice powder, put the rest of the seasoning, simmer on low heat for 30 minutes.