The common practice of spicy and hot mixing is to prepare materials according to your own preferences. Sausage, kelp, vermicelli, Flammulina velutipes, Crab-flavored mushrooms, rape and spinach spices; Oyster sauce, seafood juice, sesame oil, vinegar, Laoganma oil pepper, Sichuan spicy sauce, soy sauce, spicy oil, sesame sauce, peanut butter, sugar, minced chives, minced coriander, minced garlic, cumin and cooked sesame seeds.

1. Boil the materials separately and drain the water.

2. Cut the kelp into shreds, drain the mushrooms and vegetables, put them in a bowl, and put them in a bowl with the wide flour. Sprinkle with chopped chives, coriander and garlic.

3. Add oyster sauce, soy sauce, sugar, vinegar and seafood juice, then add hot sauce, Laoganma oil pepper, spicy oil, sesame sauce, peanut butter and sesame oil.

4. Sprinkle cumin, cooked sesame seeds and peanuts. And thoroughly mixed.

Fushun spicy mixing method is:

1, like mala Tang, you can add your favorite ingredients at will. The spicy mix sold outside generally includes bean skin, wide powder and red balls. I didn't like it very much, so I didn't put it in.

2, soup can use hot pot bottom material, or chicken skeleton, big bones, or thick soup treasure, personally prefer light, so use water.

Generally, the spicy strips sold outside are made of white vinegar. Personally, I prefer old vinegar, so I will modify it slightly to see my personal preference.

4. Sesame paste, peanut sesame chips, Laoganma and Pixian bean paste are the secrets, especially peanut chips, the more the better.

Don't cook vegetables for too long to keep nutrition and taste.