Material preparation: duck blood 100g, lunch meat 200g, soybean sprouts 50g, rape 50g, tripe 300g, tripe 200g, appropriate amount of minced garlic, 4-6 dried peppers, a little salt, appropriate amount of scallion and garlic, 3 millet peppers, bean paste 1 spoon, and hot pot bottom material 65438.

1. Slice duck blood and lunch meat, cut dried Chili into sections, and chop garlic into foam. Dice ginger and garlic, wash hairy belly and cut into strips, and wash venetian blinds and cut into strips. Set aside the plate.

2. Add minced garlic and dried peppers to the pot and heat. Add bean sprouts and rape (washed and drained vegetables) to the pot and continue to stir fry. After frying, put it in a bowl.

3. Add onion, ginger, garlic, millet pepper (cut into pieces), 1 tablespoon bean paste and 1 piece of chafing dish bottom material, stir-fry red oil and add appropriate amount of water.

4. Add 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of salt, 65,438+0 tablespoons of sugar and 65,438+0 tablespoons of oyster sauce until the water boils, then pour sliced duck blood and luncheon meat into the pot, cook the beef omasum and louver, then take it out and put it into a bowl, and then pour the soup.

5. Sprinkle minced garlic, chopped green onion, pepper, dried pepper and sesame in the bowl, and then pour in hot oil. You can eat after the work is finished.