Heavy spicy dry pot sauce, a bottle of Yongfeng hot sauce, a bottle of Li Ji bean paste, a bottle of spicy girl, a bottle of Axiang Po vegetarian spicy sauce, 150 grams of salad oil, 30% hot, simmer for 20 minutes under the sauce until the watercress is crispy, under cumin 200 grams, under the orange peel grain 50 grams, ginger rice 50 grams, garlic rice 50 grams, and then simmer for 10 minutes, under the fine chili noodles 200 grams, oyster sauce 50 grams, sesame seeds 20 grams, chicken powder 20 grams.
Light and spicy dry pot sauce, two bottles of Lee Kum Kee seafood sauce, Pixian bean paste 200 grams, two bottles of spicy girl sauce, 10 grams of sand ginger powder, one bottle of Merlot spicy sauce, one bottle of Lao Gan Ma spicy sauce, one bottle of Lee Kee oyster sauce, 5 grams of cumin powder.
Sichuan dried pot ingredients, cumin 10 g, wood incense 5 g, licorice 5 g, bai zhi 5 trees, gardenia yellow 10 g, saffron 5 g, shan nai 5 g, cloves 3 g, angelica 10 g, licorice 10 g, coriander seed 10 g, vanilla 5 pieces, goji berry 8 pieces, peppercorns 10 g, sand kernel 10 g, grass kou 5 family, cinnamon 10 g, tangerine peel 5 g, sand ginseng 5 pieces, chai grass 3 pieces, jade fruit 10 pieces, white buckle 5 g, sesame seeds 5 g, two corners 5 g, grass fruit 50 g, star anise 10 g, jade bamboo 10 g (mountain bell, jade ginseng)
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