The first one I. Ingredients: (according to their own preferences, the type of raw materials, how much can be increased or reduced) Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams, 50 grams of pork ring throat, 50 grams of luncheon meat, 50 grams of duck intestines 30 grams. Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of bok choy. Second, seasonings: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, pepper 2 grams of dried chili 30 grams of mash juice 20 grams of wine 20 grams of ginger 10 grams of salt 100 grams of fruits 10 grams of cinnamon 10 grams of grass 10 grams of grass 10 grams of white mushrooms 10 grams of chili, 250 grams of noodles, 1500 grams of fresh soup. Third, the production process: 1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. 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、Make the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, the dishes will be threaded into a string of about thirty or forty grams. 3, hot system. Brine pot placed on a high flame, so that it maintains a small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature. 4、Dipping. Hot ripe dishes on the plate with chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Or dip or not dip, more or less by their own decision. Four, easy to appear problems and solutions: hot finished product is not cooked. Hot and spicy hot use of the main ingredients should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking. The second Go to the market to buy some butter, no lard will do. You first bar pot hot. Put down the oil. You can put some vegetable oil. It must be animal oil to make it taste good. We use butter here in Chongqing. Authentic hot pot is also butter. When the oil is hot, put in the bean curd. How much can be, put more is spicy heavy. Into the garlic cloves. And ginger. Then under the dry chili and pepper. Put some chicken essence or monosodium glutamate. Stir fry for a while. Go to the soup. Preferably bone broth. It's almost done. Start eating it with some scallions and celery underneath. I'm talking about home made. If you want to do to add spices can also,. To add can go to the market to buy