Hotpot condiment formula

The invention discloses a hotpot condiment formula. The hotpot condiment formula is characterized by comprising raw materials as follows: 0.5-0.8 parts of forsythia virdissima, 0.3-0.6 part of rhizomakaempferiae, 0.8-1.1 parts of radix angelicae sinensis, 0.5-0.9 part of lysimachia foenum-graecum, 0.8-1.2 parts of ginkgo seeds, 0.4-0.7 part of hyptis suaveolens, 0.6-1.0 part of licorice roots, 0.2-0.6 part of long pepper, 0.4-0.9 part of bay leaves, 0.5-0.8 part of angelica roots, 0.5-0.8 part of red cardamom, 0.5-0.8 part of balsamroot, 0.3-0.8 part of tsaoko amomum fruits, 0.5-1.0 part of ageratum, 0.2-0.4 part of galangal, 0.8-1.1 parts of diced orange, 0.6-1.0 part of star anise, 0.6-1.0 part of fructus amomi globosi, 0.6-1.1 parts of frustus amomi, 0.6-0.9 part of dried tangerine ororange peel, 0.8-1.0 part of star anise, 0.5-0.9 part of fructus amomi, 0.5-0.8 part of cassia bark, 0.5-0.8 part of chuanxiong rhizomes, 0.6-1.0 part of netmeg, 0.4-0.8 part of semen myristicae and 0.3-0.7 part of clove bulbs