200g of salad oil and butter, 250g of Pixian bean paste with Bazin pepper, 50g of dried pepper, 4g of fragrant fruit14g, 4g of fragrant leaves, cumin, cassia bark and lobster sauce, 5g of turf and 6g of pepper16g.

Stir-fry Zanzibar pepper and Pixian watercress with salad oil and butter, add the remaining base material formula and 10g pepper, stir-fry until the skin and flesh of pepper are separated and the color is red.

◎ In a wok (single wok), 6 grams of dried Chili, 2 slices of ginger with skin, 3 slices of garlic, a small piece of rock sugar, 5 grams of carved wine, 0.5 gram of pepper, 3 grams of delicious chicken powder, 2 grams of delicious juice, 50 grams of hot pot bottom material and 350 grams of milk soup.

It is recommended to rinse spicy beef.

◎ Cut 500 grams of spicy beef into thick slices, put them in a container, then add 5 grams of Meiji beef powder, 5 grams of Meiji fresh spicy sauce, 3 grams of pine meat powder, 10 grams of corn starch and Chili powder, 2 grams of pepper powder, 1 egg, 30 grams of vegetable oil and 12 grams of wet raw flour in turn, and then stir the beef evenly.

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Practice 1: spicy hot pot bottom material

Step one, prepare half a bag of chafing dish ingredients, hot sauce, pepper, dried pepper, star anise, cinnamon, fragrant leaves, Amomum tsaoko, kaempferia kaempferia, garlic and onion, ginger and garlic.

Step 2, add oil into the pot, stir-fry pepper, dried pepper, star anise, cinnamon, fragrant leaves, Amomum tsaoko and kaempferia kaempferia in the pot to get fragrance.

Step 3, stir-fry ginger and garlic with high fire, add hot sauce and stir-fry red oil, add water and boil directly, simmer for 20 minutes with low fire, and take out onion, ginger, garlic and star anise.

Practice 2: Maoxuewang hot pot bottom material

Step 1: Prepare duck blood, tripe, Chinese cabbage, bean sprouts, Pleurotus eryngii, tofu, soy sauce, onion ginger, dried pepper, pepper, vegetable oil and broth.

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Step 2: Wash soybean sprouts, cut duck blood into pieces, slice Pleurotus eryngii, shred beef venetian blinds, and shred Chinese cabbage for later use.

Step 3, add water to the pot to boil, cook the cabbage in the pot, put it in the bottom of the pot, and take out the duck blood directly after boiling. Add oil, saute pepper and pepper to the wok.

Step 4, add soybean sprouts and stir fry, then put them on the cabbage. Add oil to the pot, stir-fry the spicy sauce, add minced onion and ginger, and add broth to cook.

Step 5, add duck blood to boil, put tofu and Pleurotus eryngii into the pot, then put beef louvers into the pot, pour them all into the cabbage pot, and then fry the dried peppers and pour them on.

Practice 3: sheep scorpion hot pot

Step one, prepare scorpion, soy sauce, salt, yellow wine, pepper, vegetable oil, sesame oil, soy sauce, fermented bean curd, oyster sauce, sugar, tsaoko, nature, star anise, cinnamon, fragrant leaves, dried tangerine peel, Amomum villosum, dried pepper, white pepper, onion, ginger, garlic and pepper granules.

Step 2: Wash the scorpion, add light soy sauce, salt, yellow wine and pepper for curing.

Step three, soak the spices and dried peppers directly. Prepare a pot of water to boil, boil the scorpion, take it out, prepare a pot of oil, stir-fry the spices and dried peppers and wrap them in a tea bag.

Step 4, add oil to the pot, fry the whole scorpion, and add onion ginger, soy sauce, fermented bean curd and oyster sauce to continue frying.

Step 5, add water, put the spice bag into the pot, cook and stew, then take out the spice and onion, ginger and garlic to collect juice.