Hot spicy dip formula

0.5kg of base material, 4kg of old oil, 0g of chicken essence100g, 50g of dried pepper, 50g of pepper, 2.4kg of white soup and 50g of fermented grains.

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd and 50g of cabbage. 80 grams of cauliflower and 50 grams of green vegetable head.

Making base material: put butter in a pot and heat it to 70% heat, add Pixian watercress, Ciba pepper and ginger and stir fry, then add other ingredients and stir fry for 2 hours as base material.

Soup preparation: put the old oil in a pot and heat it to 70% heat, add the dried pepper, pepper and seasoning, stir-fry until fragrant, and add the white soup, fermented grains and chicken essence to boil.