When making frog fish hotpot seasoning, controlling the oil temperature is crucial to achieve the perfect flavor and texture. From my own cooking experience, using a combination of soybean oil and beef tallow (牛油) provides a rich and aromatic base that enhances the overall taste. A useful tip is to pour a bowl of soybean oil first to lower the temperature, which prevents the spices from burning and maintains a smooth cooking process. Only after the oil has cooled down should you add the beef tallow, allowing the oil temperature to rise gradually without overheating. This technique helps to release the fragrant aromas slowly, making the hotpot seasoning more flavorful. Be cautious with the 'smoke bomb' stage mentioned in the OCR notes—when the oil starts to smoke, it's time to remove the seasoning elements promptly to avoid bitterness. This step is essential to balance the seasoning and ensure a clean, delicious flavor in the hotpot. Using traditional ingredients and carefully managing the heat not only preserves the authenticity of the frog fish hotpot but also makes your cooking experience more enjoyable. Experimenting with oil ratios and timing can elevate your homemade hotpot seasoning to restaurant-quality taste.