Do I have to use Shizhuhong 3 to fry Chongqing hot pot?

It is necessary to use red stone pillars, as follows:

First, preparation materials: 50 kg of butter, 0/3 kg of dried Chili (according to the spicy degree, I choose the new generation+Shizhuhong, which is definitely spicy enough), put it in boiling water for 2 minutes, and cook it to two-thirds of the cooked Chili.

Bazin sea pepper, fine pepper 3 kg, kaoliang spirit 1 kg, fermented grains 2 kg, Pixian watercress 3 kg, beans 3 kg, sprouts 3 kg, chopped green onion 3 kg, sliced green onion 1 kg, ginger 5 kg.

Second, now start to fry:

1. First, melt the butter in a large pot. When it's 70% hot, switch to medium heat. Put the scallion and onion in the oil pan and fry until the water is dry. Take it out.

2. Put the old ginger in the oil until the water vapor is less, then add the watercress, bean mother, bean sprouts and a spatula, and keep shoveling to avoid spoiling the pot. Stir-fry until the water is almost dry, then stir-fry the sea pepper and change the fire. At this point, the spatula cannot be stopped.

3. When the pot is cooked to 10 minute, change to medium heat and add the remaining sea pepper to continue frying.

4. Stir-fry until the color of sea pepper begins to darken, add mashed potatoes and continue to stir fry.

5. Stir-fry until the sea pepper turns over the sand, turn off the heat, pour in the sorghum wine, add the pepper and continue to stir-fry for 5 minutes.

6. Take out the pot, cover the pot and stew for 5- 12 hours, then use.

Third, smash the pot:

8 taels of base material 1 .5kg (depending on the spicy degree of food), 50g of chicken essence, 50g of monosodium glutamate, several slices of ginger, appropriate amount of garlic, pepper 1 teaspoon, sorghum wine 1 teaspoon, 50g of pepper, appropriate amount of dried sea pepper, mash juice1teaspoon, etc.