1 river water bean flower fishing into a hot pot pot; pickle chopped; pork slices with fine salt, monosodium glutamate, cooking wine, and then use wet starch to grasp the batter.

2 frying pan on the fire, into the lard hot, down into the ginger, garlic and pickled bok choy sautéed, mixed with fresh broth, after boiling into the pork slices, belly slices, ham sausage slices, chicken fungus slices, enoki mushrooms, yucca slices and so on, with fine salt, monosodium glutamate, pepper seasoned, burned to the pot of raw materials are cooked through, from the pot and poured into the pot of pots filled with river water beans, sprinkled with green onion and tomato slices, on the table to ignite the bottom of the fire, with the flavor of the dish by the guests to dip into the meal. Guests dipped into the food, that is to become.

3 each flavor plate into the red oil sea pepper 25 grams, 3 grams of sesame oil, 5 grams of black bean paste, 3 grams of garlic, 15 grams of crispy soybeans, 20 grams of big head cabbage, 5 grams of cooked sesame, 5 grams of green onion, and an appropriate amount of salt, to the table, and then adjusted to the meat and beans pot of broth, can be.