1, ingredients: duck blood, pork belly, ham sausage, bean sprouts. Seasoning: oil, rattan pepper oil, shallots, Pixian watercress, butter chafing dish base, Chili noodles, dried peppers, green and red peppers, ginger, onions, garlic, extremely fresh flavor, cooking wine, vinegar, monosodium glutamate and starch.

2. Production steps: firstly, treat the ingredients, slice the ham sausage, then slice the duck blood into thick slices of about 5mm, take a small piece of pork belly and slice it into a bowl, add cooking wine, soy sauce and a few peppers to marinate for a while, so that the marinated pork belly will be more delicious when stir-fried.

3. Prepare a little ingredients, cut the green onion into small pieces, slice the ginger, prepare more garlic and cut it into minced garlic, and cut the green onion into chopped green onion.

4. Heat the pot first, pour some oil into it and slide it down, then add some salt to add a little taste. When the oil temperature is about 70% hot, pour the bean sprouts and stir-fry them quickly until they are cut off. Put it in a basin for later use. It should be noted here that vegetables must be fried with high oil temperature and fire.

5. Heat another pot, then pour some oil into it, the oil temperature is about 50%. Pour the pork belly into it and stir-fry it, and then remove it until the fat and fragrance of the pork belly float out. Next, pour the onion and ginger into it and stir-fry, then add a little Pixian watercress, a hot pot bottom material and Chili noodles, stir-fry the flavor and soup color together, and then add water to the pork belly and ham sausage to boil.

6. In the last step, sprinkle chopped green onion and minced garlic, heat the oil to 70% oil temperature, turn off the fire, put pepper first, put dried pepper immediately, and pour this spoonful of hot oil with Chili flavor.