Ingredients: 200g vermicelli, 200g hairy tripe with white leaves, pig blood 100g, Flammulina velutipes, bean curd skin, garlic, fresh pepper, broth, soy sauce and salt.
1, prepare the materials first, or you can add bean sprouts or vegetables according to your own preferences, but the protagonist is still Venetian and vermicelli, and the others are only a small amount.
2. Cut venetian blinds and hairy belly 5mm wide and wash them.
3. The vermicelli is boiled soft in advance.
4. Chop garlic cloves.
5, put oil in the pot, add garlic cloves and stir fry.
6, add Flammulina velutipes, stir-fry pig blood, if there are vegetables, you can stir-fry in this step, add the right amount of soy sauce to make Flammulina velutipes super soft.
7. Add broth and salt to make the soup slightly salty. After boiling, add bean curd vermicelli and small red pepper and cook for about 5 minutes. ?
8. Add the venetian blinds and hairy tripe and cook for 40 -50 seconds.
9. Turn off the fire and finish. The bean curd skin and vermicelli are particularly soft, and the cooked vermicelli is finished.