One pot with two flavors, modified by yourself! For example, spicy and tomato flavors, mushroom and green pepper flavors, which can satisfy your requirements for different  flavors at the same time!

It is a classic Sichuan appetizer dish that poached pork belly with a deliciously spicy, garlicky sauce on top which gives punchy flavor. The purpose of boiling the meat is to capture its true essence while the meat is juicy, tender and full of its natural aroma.

How to make authentic Sichuan spicy soup for hot pot? We first fry Sichuan pepper and various Chinese spices in vegetable oil to release the aroma, then add the bone broth simmered for 8 hours. It tastes fiery, flavorful but not greasy as it looks.