Rapeseed oil 10 kg

Lard 5 Jin

Pixian bean paste 3 Jin

Hong 99 hotpot di Liao yi Bao

Douchi 100g

Zanthoxylum bungeanum 1 kg

Zanthoxylum bungeanum 1 kg

Pickled pepper sauce 1 kg

Xiaomi spicy roasted pepper1.5kg.

Erjingtiao pepper 1 kg

Bullet pepper 1 kg

Spice powder: 85g of red pepper, 30g of cumin, 20g of fragrant leaves, 40g of cardamom, 30g of cinnamon, 40g of angelica dahurica, 40g of rhizoma kaempferiae, 30g of Cao Ling, 40g of galangal, 0/0g of clove/kloc, 30g of fennel, 60g of Amomum villosum, 30g of Gardenia and 60g of Amomum villosum.

(Grinding into fine powder for later use)

Production steps: Pour all the oil into the pot, heat it to 50% by high fire, add bean paste, Hong Jiu Jiuhuo pot bottom material and pickled pepper sauce in turn, and cook for 30 minutes by low fire, while stirring evenly all the time to avoid pasting the bottom of the pot. When the water content in the sauce is completely increased, add the spring pepper and millet roasted pepper and cook for about 10 minute, add the second essence, turn off the heat, and then add the spice powder and mix well.