Preparing method of instant brewing type Sichuan hotpot condiment

The invention provides a preparing method of an instant brewing type Sichuan hotpot condiment. The preparing method comprises the steps of preparing a basic package and preparing a seasoning package. The step of preparing the basic package comprises the following steps that firstly, chicken skeletons, yak bone powder, ginger, white sugar, salt and water are mixed at the solid-liquid mass ratio of 1:5-10, boiled and boiled out with soft fire for 2-4 hours after scum is removed, the chicken skeletons and the ginger are removed, the remaining part is concentrated and then packaged, and the basic package is obtained. The step of preparing the seasoning package comprises the step of preprocessing Pixian horsebean chili paste and fermented soya beans and the step of stir-frying of the spice and seasoning package. The Sichuan hotpot condiment obtained through the method comprises the basic package and the seasoning package, has distinct features, dissolves fast, is convenient to use and has various functions, and seasoning ingredients are complete.