Ingredients: butter 250g, vegetable oil100g, Pixian bean curd150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, and ginger rice. Tremella 10g, Chili noodles 250g, fresh soup 1500g (the amount of ingredients can be appropriately increased or decreased according to the actual food amount and your own taste).

1, all the dishes ready for cooking are cleaned, shredded and sliced.

2. Mash garlic into minced garlic and mix in sesame sauce later.

3. Sesame sauce, bean curd, leek sauce, and other sauces you like to mix.

4. Boil water. Serious Sichuan maocai is cooked with chicken soup. If cooked in water, it tastes more complicated than that, but it is usually ok. Remember the order of cooking, put the hard ones first, such as potatoes and cauliflower.

5. Cook all the dishes, such as lasagna and potato flour, and finally add them. I bought the kind of potato powder that can be cooled directly, so I just cooked it in the pot at last.

6. Put sesame sauce into the bottom of the bowl and melt the soup with appropriate amount of water. The shade depends on your own taste.

7, add sesame oil, salt, monosodium glutamate and other spices you like, with white rice.