As for the other ingredients "for the pot," it is best to use ones which stand boiling, such as tripe, beef tendon and pork intestines, along with deep-fried Sichuan-style meatballs made of ground pork mixed with tofu, spring onions, ginger and garlic.
其他打底的材料，最好是用耐煮的牛肚、牛筋、豬大腸頭，以及用碎豬肉調和豆腐、蔥薑蒜等材料炸成的四川丸子等。