The recipe and practice of cold pot skewering are as follows:

The practice of cold pot skewering: main ingredients: Sichuan spicy hot pot seasoning, soup stock, pork bone and old duck.

Accessories: rice wine, sugar, monosodium glutamate, soy sauce, pepper, dried pepper and sesame oil. A little tangerine peel, star anise, cinnamon, tsaoko and clove, ginger, garlic and butter.

Specific steps:

1. Put the vegetable oil in a hot pot, and then put the butter after the vegetable oil is cooked. After the butter melts, remove the dried pepper and pepper from the oil for later use.

2. Add white sugar in the oil pan and stir-fry slowly. When the white sugar melts and bubbles, stir-fry ginger, onion, garlic and aniseed immediately, and then add Pixian watercress to smell.

3. Turn on a big fire, add the bone soup, add salt and chicken essence, and add the oiled dried pepper and prickly ash to simmer.

4. Boiling soup: 2 Jin of pig bones, washed and smashed; An old duck, washed and eviscerated. Put it in a pot and add cold water until it is submerged.

5. 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.

6. Dishes for flavor preparation: sesame oil, mashed garlic, Kawasaki, soy sauce and vinegar are generally prepared according to their respective tastes.