1. Prepare a bag of chafing dish bottom material, then boil it into soup with chicken legs, pig bones and big bones, add some corn and salt into it, stir well and set aside.

2. Heat the oil from the pot, add a little onion, ginger, garlic, pepper and dried Chili, stir-fry until fragrant, then add half of the chafing dish bottom material, stir-fry until fragrant, and then pour the boiled soup into the pot.

The hot pot bottom material fried by this method is full of spicy flavor and can be eaten for a long time. Generally, the hot pot bottom material that has not been fried will have no taste after eating for a while, but after this method, the fried hot pot bottom material will still have a taste at the end, and the soup is particularly nutritious.

There are two kinds of chafing dish bottom materials, clear oil chafing dish and butter chafing dish. The clear oil chafing dish is light in taste and not particularly rich in oil, which is suitable for eating some vegetables and noodles, while the butter chafing dish is much heavier in taste and full of spicy flavor.