Methods

1. Raw materials: (According to your own preferences, the types and amounts of raw materials can be increased or decreased)

Meat dishes: common ones include hairy tripe, Eel, pig ring throat, ham sausage, duck intestine, sliced ??meat, ribs, chicken gizzards, etc. All meats can be used as long as they can be cut into small pieces and skewered on bamboo skewers. But cost should be considered when choosing.

Vegetarian dishes: lotus root slices, lettuce, winter melon, mushrooms, dried tofu, tofu skin, frozen tofu, cabbage, fungus, oyster mushroom, etc.

2. Seasoning:

250g butter, 100g vegetable oil, 150g Pixian douban, 50g Yongchuan black bean, 10g rock sugar, 5g Sichuan peppercorns, 23g pepper, 30g dried chili pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger rice, 100g refined salt, 10g grass fruit, 10g cinnamon, 10g dried grass, 10g white mushroom, 250g chili powder, fresh soup (Boiled bone soup or chicken soup) 1500 grams.

3. Production procedures:

1. Make soup. Put the wok on high heat, add vegetable oil and heat it until 6, then add Pixian County watercress (chop finely first), quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add fresh soup. Then add tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili, grass fruits and other condiments. After boiling, remove the foam and serve as soup.

2. Prepare the main ingredients. Wash the meat vegetables, cut the eel and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares; cut the vegetarian vegetables into thin slices of about 3 cm. Use clean bamboo skewers to string them into a bunch of about 30 to 40 grams.

3. Ironing. Put the brine pot on a high fire to keep it boiling at a low boil. Use skewered bamboo skewers to scald various dishes and scald them to maturity according to the heat of different dishes.