What are the main ingredients of Sichuan hot pot?

Raw materials: tripe 250g, liver 100g, loin 100g, lean beef (tenderloin) 150g, and spinal cord 100g. Fresh vegetables1000g, scallion 50g, green garlic sprout 50g, sesame oil 40g, monosodium glutamate 4g, chili powder 40g, Jiang Mo 50g, pepper 4g, refined salt10g, lobster sauce 40g, jujube juice100g, and Danxian douban/.

Rinse and bleach the hairy liver with clear water, cut it into long pieces with a width of cm, and bleach it with cold water. Liver, loin and beef are all cut into thin slices and large slices. Onions and garlic sprouts are cut into 7- 10 cm long sections. Fresh vegetables (lotus, celery, cabbage and pea seedlings) are washed with clear water and torn into long strips. Chop lobster sauce and watercress. Put a wok in medium fire, add 75g butter, and cook until it is 80% ripe (about 180℃). Add watercress and stir-fry until crisp, add Jiang Mo, Chili powder and pepper and stir-fry until fragrant. Then, bring the beef soup to a boil, move it to strong fire, add cooking wine, fermented bean sauce and fermented glutinous rice juice, and cook until it tastes delicious, and skim off the floating foam, which is the hot pot marinade. Divide sesame oil and monosodium glutamate into four parts and make four sauces to dip in. When eating, bring the gravy to the table. Every raw material of meat and vegetables is put into a dish, together with refined salt and butter (125g). Except spinal cord, onion and garlic seedlings, all other raw materials should be put into the hot pot first. Scald it and add salt and butter according to the taste of the soup.