the practice of "flourishing blood"?

This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy.

1. Cut the duck blood into strips, boil it in boiling water and take it out;

2. Cut off the fibrous roots of soybean sprouts;

3. Cut ham sausage into large pieces, pork (half fat and half thin) into pieces, and lettuce head into strips;

4. Remove the pistils from the yellow flowers and cut the dried peppers into sections;

5. Boil the chafing dish bottom material with water and put it into the pot to boil and taste;

6. Add refined salt and monosodium glutamate, and add blood curd, eel slices, water-soaked squid, ham sausage, meat slices, bean sprouts, water-soaked fungus, green onions and various vegetables to cook;

7. After the soybean sprouts stop growing, turn the pot into a pot and add the water to make a hairy belly;

8. Place the wok on a high fire, pour the oil and heat it to 61%, add the chili and fry it until it turns brown-red, add the pepper and fry it until fragrant, then pour it in the basin and serve.