1. Put a handful of bean sprouts into a pot, cut a handful of wide noodles into sections, cut two pieces of bean curd skin into strips, prepare a piece of duck blood, cut it into a thin skin with a thickness of 0.5 cm, and put it into the pot.

2. A squid beard and a squid tube. First cut the squid into segments, then cut the squid tube, tear off the outer membrane, put a flower knife on the surface, cut into segments and put it in a small pot.

3. Prepare a processed eel, first cut off the head, then cut it into small pieces, put it in a basin filled with duck blood, and then dump the cut squid for later use.

4. Cut the beef omasum into long strips and put them into the pot together. Cut a shallot into oblique slices, cut a ginger into ginger slices and put them into the pot together. Then put a handful of dried red peppers and a handful of sesame peppers, take a small pot, and put a handful of pepper and a handful of dried red peppers for later use.

5. Cut a few shallots into chopped green onions and put them in a small pot. Flatten a few garlic seeds, cut them into minced garlic and put them with chopped green onion.

When the ingredients are ready, we will start cooking.

6. Boil the water in the pot. After the water is boiled, pour in bean sprouts, bean curd skin and wide noodles, turn it over with a spoon for a few times, blanch for one minute, remove the water and put it in a basin.

7. After the water is boiled again, pour in tripe, eel, duck blood and squid, add 5 grams of cooking wine to remove the fishy smell, and slide it with a spoon several times to make the ingredients evenly heated.

8. Blanch for one minute, remove and drain, and let cool.

9. Add a spoonful of cooking oil to another pot. When the oil is hot, add onion, ginger and aniseed and stir-fry until fragrant. Add 20g of spicy chafing dish ingredients and 0g of bean paste10g, stir-fry until it melts, and stir-fry red oil.

10. Add a proper amount of water, add 10g light soy sauce, 2g white sugar and 2g pepper, stir to melt the seasoning, bring to a boil, then add bean sprouts, bean curd skin and vermicelli, and cook for one minute.

1 1. Add salt 1g, 2g of chicken powder and 2g of soy sauce to adjust the background color, take out the side dishes, put them in the bottom of the basin, and when the soup boils again, pour in beef omasum, eel, duck blood and squid.

12. Cook over high fire for 3 minutes, remove and put in the soup pot.

13. Pour proper amount of original soup and sprinkle with a little minced garlic and chopped green onion.

14. Add half a spoonful of cooking oil to another pot, pour in pepper and dried red pepper and stir fry quickly for a few times. Turn off the heat after the fragrance is stirred.

15. Pour the hot oil into the soup basin again, and instantly stimulate the fragrance of onion and garlic. Finally, put some coriander as an ornament.

16. Well, here, this spicy and delicious Maoxuewang is ready. Try it at home if you learn it.