material

Pig blood or duck blood150g, 2 pieces of killed fish, half a braised pork sausage, 60g of white venetian blinds, 80g of square ham, 60g of soybean sprouts and 2 pieces of coriander.

Onion 10g, garlic 1-2, ginger 8g, dried red pepper 20 or so, pepper 10g, fragrant leaves 3-4, cloves 4 or so, star anise 1, cinnamon 1, and appropriate amount of Amomum tsaoko.

6 tablespoons vegetable oil, 2 cups stock, 1 tablespoon soy sauce, 50 ml rice wine, salt and chicken essence.

working methods

1. Cut the dried red pepper into half, and cut the onion, ginger and garlic into small pieces.

2. Put the fragrant leaves, cloves, star anise, cinnamon and tsaoko into a food processor and break them.

3. Add half the oil to the pot and stir-fry the red pepper and pepper with low heat.

4. Add onion, ginger and garlic and stir-fry until fragrant.

5. Add the spices and stir fry.

6. Cover with the fried seasoning and simmer for about 1 hour.

7. Cut the sausage into small pieces and the ham into cubes.

8. Boil half a pot of water, add bean sprouts and simmer for about half a minute.

9. Add pig blood and simmer for about half a minute.

10, if the water is dirty, change the water to boil, add small fire and simmer for about 1 min, and take it out to remove the mucus on its surface.

1 1. After stewing the seasoning, open the lid, add the broth to boil, add the crystal sugar, soy sauce and salt, and add the fat sausage and ham slices to cook for about 1 minute.

12, add pig blood slices and cook for about 2 minutes.

13. Finally, add rice wine, chicken essence, fish, louver and bean sprouts and cook for a while.

14, put the other half of the oil into the net pot, and fry the other half of the dried red pepper and pepper with low fire.

15, pour into a bowl filled with Maoxuewang and sprinkle with coriander.