1, the system brine: frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Paste (first chopped 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 into the brine.

2, the system of the main ingredients: the laotian washed, rabbit waist, eel, duck intestines cut into 2 centimeters long and wide square; tripe, pork ring throat cut into about 4 cm square. Lunch meat cut into thin slices of about 4 cm square; veggies cut into thin slices of about 3 cm. With a cleaned bamboo skewer, the dishes are threaded into a string of about thirty or forty grams.

3, scalding: brine pot placed on the fire, so that it keeps a small boil, all kinds of dishes with a good string of bamboo sticks scalding, according to the fire of different dishes scalding mature.

4, dipping: scalding mature dishes on the plate containing chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt after eating. Or dip or not dip, more or less by their own decision.