How to make hot pot bottom material?

Seasoning \x0d\ ginger slices 1.5 kg, garlic (mashed) 1.5 kg, onion 2.5 kg (washed and divided into two petals), Pixian bean paste 2 kg, dried Chili noodles 3.5 kg, Dahongpao pepper 1.5 kg, green pepper/. Cooking wine 1 kg, white wine 500g, rhizoma kaempferiae 200g, star anise and cinnamon each150g, Amomum villosum and Amomum villosum each100g, Amomum villosum, fragrant sand, fragrant leaves, Amomum tsaoko (seeded), fennel and galangal each 50g, fennel. \x0d\\x0d\ make \x0d\ 1. Put all the dry spices into a basin, mix well, and grind them into powder with a pulverizer for use. \x0d\ 2。 Set the cauldron on fire, pour in rapeseed oil, turn off the fire when it is not soaked, add green onions, ginger slices and garlic, fry until golden brown, and remove the residue when it is fragrant. \x0d\ 3。 Scoop out 2/3 of the oil in the pan, add butter to boil, add bean paste and stir-fry until fragrant, add rock sugar and stir-fry until fragrant, add Chili noodles and green peppers, add half of the oil scooped out, add pepper and stir-fry all the remaining oil. Add the friendly chicken essence+wine mixture, fermented grains and fermented soybeans from the pot and stir-fry for 20 minutes on low heat. \ x0d \ x0d \ technical key \x0d\ 1. Pour the wine slowly from the side of the pot. If you pour it quickly, the oil will overflow. \x0d\ 2。 Turn off the fire immediately after cooking wine and stir constantly to avoid burning the bottom of the pot. \x0d\ 3。 Before stirring in the pot, take the residue, add water, pig bones, old hens, etc. And boil it out, and then scoop the filter residue into the pot. \x0d\ 4。 Zanba pepper used in traditional spicy hot pot has the disadvantage that it will lose part of its spicy flavor when cooked, and oil will be spilled everywhere when fried, at least 1.5-2.5 hours, and some even take 3 hours. At present, this frying method has short time, saves raw materials and fuel, does not splash everywhere, reduces the cost and is more fragrant than the traditional frying method. \x0d\ 5。 After serving, this kind of hot pot can make a pot boil, smell all over the house, taste fresh (due to the addition of friendly chicken essence), and the color is bright red, unlike the traditional hot pot, which is suitable for middle and high-end hot pot restaurants.