Seasoning: rice wine, soy sauce, salt, sugar, monosodium glutamate, galangal, star anise, dried tangerine peel, pepper, star anise, cardamom, licorice, cumin powder, medlar, green onion, bell pepper, red pepper, garlic cloves, ginger slices, hot sauce and Pixian bean paste.

Side dishes of hot pot: Lai Xiang, Youmaicai, Flammulina velutipes, Lentinus edodes and shredded bean curd.

Exercise:

Exercise 1

1. Heat a small amount of oil in the pan, put the hot sauce and Pixian bean paste in the pan and stir-fry them with low fire into Chili oil, then add all the seasonings and stir-fry them together for 2 minutes. 2. Pour in 1 spoon of soy sauce and 2 spoons of rice wine and stir evenly for 2 seconds; Pour the lamb chop soup into 1 tablespoon of salt, 1 tablespoon of sugar, and a spoonful of monosodium glutamate to boil. Pour cumin powder and medlar, and boil for 2 rolls; Just turn to the hot pot.

3. Cook in your favorite hot pot side dish.

Exercise 2

Raw materials:

2 kg of roast lamb chops, Flammulina velutipes, spring bamboo shoots, celery leaves, Sichuan bean paste, Chongqing chafing dish bottom material, Amomum villosum, Kaempferia Kaempferia, fennel, star anise, pepper granules, dried red pepper, ginger slices, salt, soy sauce, rice wine, old rock sugar and chicken essence powder.

Exercise:

1, cut a small piece of roast lamb chop, soak it in clear water for one hour, and then clean it;

2. Put the base oil in the wok, stir-fry the appropriate pepper particles in the hot and humid moment, and then add the roast lamb chops and stir fry;

3. Stir-fry the roast lamb chops until the water is sealed, scoop in two spoonfuls of Sichuan bean paste (preferably Sichuan bean paste), and stir-fry the Chongqing hot pot base.

4, add cold water, because the hot pot needs to increase the water flow, then add Amomum villosum, star anise, Kaempferia Kaempferia (or star anise), fennel, shredded ginger, pepper, dried pepper, old rock sugar, salt (no need to add salt at one time, adjust it later), soy sauce and rice wine, and put it in a pressure cooker for 30 minutes.