Add 500g salad oil to a clean pot, heat it to 50%, add 750g fried bean paste, add 30g star anise, 30g ginger 1 5g, 30g clove, 30g cinnamon, 30g tsaoko, 60g pepper, 0/00g dried red pepper/kloc-0, 2 Siraitia grosvenorii and extra-grade soy sauce/kloc.

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Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, which originated in Mianyang City, Sichuan Province. It is characterized by spicy and delicious taste. Then it became popular in Chongqing, Hunan, Hubei and Jiangxi, because the tastes of these places were similar, and then it became popular all over the country.

Compared with hot pot and soup pot, there is less soup and more flavor; You don't need to order by yourself, and the dishes are relatively fixed and can be eaten directly. In operation, griddle is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is loved by consumers and investors.

Compared with hot pot, dry pot has not yet appeared a national strong brand, and it is a kind of catering with full market potential. Its main varieties include: griddle chicken, dry pot duck, griddle shrimp, griddle crab, griddle mouse fish, griddle rabbit, griddle bullfrog, dry pot ribs, griddle beef and griddle vegetarian dishes.