Who can tell me snacks spicy hot is how to do the seasoning are what to do which thing where to sell is loaded which noodles ah vegetables ah and so on!

Butter 250 g vegetable oil 100 g

Pixi Douban 150 g Yongchuan tempeh 50 g

Ice Sugar 10 g peppercorns 5 g

Pepper 2 g dried chili 30 g

Mash Juice 20 g Sauvignon Blanc 20 g

Ginger 10 g salt 100 g

Cao Ge 10 g Cinnamon 10 grams

Pai Cao 10 grams of white mushrooms 10 grams

Chili pepper 250 grams of fresh soup 1500 grams

Making procedures:

1, making brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. 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 to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig 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, thread the dishes into a string of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less by their own decision.

This is the information I searched, I hope it can help you!