Ingredients: fresh duck 1 piece (weighing about 1 000g), tripe 250g, pork slices 250g, pork tripe150g, canned lunch meat1piece, tofu skin 250g, lettuce 250g and vegetables 300g. 30g of pickled ginger slices, 40g of pickled pepper, garlic cloves 10, 50g of ginger, pepper 15g, 25g of sugar, refined salt 10g, 5g of monosodium glutamate and 3g of pepper noodles.

working methods

1. Take out the internal organs, scrape off the duck's tip and shell, remove the residual hair, wash it, dry it with gauze, put it in a cold water pot, cook it with low heat until it is 80% cooked, and take it out and cut it into small pieces 4 cm square for use. Wash the tripe and cut it into pieces about 1.7 cm wide. Cut off the pig's belly, remove the belly, trim the oil tendon, wash it with clear water, cut off the horizontal knife, and then change it into a strip with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash vegetables, remove old leaves and take young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except duck meat are divided into two parts, which are placed symmetrically around the hot pot.

2. Set fire to another pot, burn vegetable oil, stir-fry ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, stir-fry lard, garlic cloves and pepper for a few times, pour in the cooked duck soup, and cook for 10 minute, then add duck pieces and pepper. Then spoon the soup and duck pieces into a hot pot to serve, light a fire, cook while eating, and make various vegetarian dishes at will.

One person, one dish, mixed with sesame oil, salt and monosodium glutamate.