Butter 250g vegetable oil 100g

Pixian Douban 150g Yongchuan black beans 50g

Ice sugar 10g pepper 5g

Pepper 2g dried chili 30g

Mash juice 20g Shaojiu 20g

Ginger 10g refined salt 100g

Cao Guo 10g 桂皮 10 grams

Pai Cao 10 grams of white mushrooms 10 grams

Chili pepper 250 grams of fresh soup 1500 grams

Making procedures:

1, making brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Or dip or not dip, more or less by their own decision.