Materials:

Ingredients: meat, meatballs, crab sticks, crispy sausages and favorite vegetables.

Accessories: appropriate amount of onion, appropriate amount of pepper, appropriate amount of garlic paste, appropriate amount of ginger slices, and half a piece of hot pot bottom material.

Production steps:

1. Stir-fry shallots, ginger slices, garlic and pepper in a pan.

2. Add half a piece of hot pot bottom material, add water to boil. After boiling, it tastes salty. If it is not enough, you can add appropriate amount of salt and chicken essence.

3. Take out the chafing dish residue and put in your favorite meat, meatballs, crab sticks, crispy sausages or various vegetables.

4. After cooking, take out the pot.

250g beef oil, vegetable oil 100g, Pixian Douban Office 150g, Yongchuan Douchi 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g and ginger rice 10g.

Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.