Special seasoning for convenient hotpot

The invention discloses a formula of a special seasoning for convenient hotpot and a making method. The formula comprises the following materials in parts by weight: 10-15 parts of thick broad-bean sauce, 5-10 parts of tempeh, 5-10 parts of beef tallow, 40-55 parts of soybean oil, 5-10 parts of green Chinese onion, 5-10 parts of ginger, 5-10 parts of garlic, 5-10 parts of onion and 8-15 parts of pericarpium zanthoxyli. The making method of the seasoning comprises the following steps: pumping the soybean oil into an oil refining pot, heating the pot, frying the green Chinese onion, the ginger, the onion and the garlic to become yellow, taking the green Chinese onion, the ginger, the onion and the garlic out with a filter screen for later use; pouring the beef tallow into the pot and melting the beef tallow, adding the thick broad-bean sauce and the tempeh, then adding the pericarpium zanthoxyli, frying the mixture, adding spice powder, frying the mixture with soft fire, turning off the fire, adding vinasse seasoning, stirring the mixture, adding complex seasoning and stirring the mixture, and finally adding the fried green Chinese onion, ginger, onion and garlic, uniformly stirring the mixture, separating the dried materials and oil, and respectively packaging the dried materials and the oil. The special seasoning for the convenient hotpot has strong sauce flavor and delicious taste, and is used for seasoning hotpot backing material.