The required ingredients are tripe, pig blood, ham, shredded konjac, Flammulina velutipes and other ingredients, and the required seasonings are onions, garlic, bean paste and other seasonings. After the raw materials are ready, we can start making. First of all, we clean the tripe, cut it into pieces, put it in a pot, put it in water, boil it, then take it out and clean it with water, then put the bean sprouts in a pot and cook them, and take them out with cold water.
Wash pig blood, be sure to cook it with clear water, or it will stink. The water is boiling, put the whole pig's blood in and cook it. After a while, remove the blood foam from the pot. Finally, taking out and naturally cooling. Don't be too cold, or it will shrink naturally. Just cut the pig blood into pieces for later use. Slice the ham sausage, clean the bought hairy belly and put it in the pot. Cook until you can insert chopsticks, which means it is cooked.
Pour two spoonfuls of oil into the pot. When the oil is hot, stir the chopped green onion and minced garlic evenly into Pixian bean paste. Finally, add water, add our cooked bean sprouts, pig blood and ham, add salt after stirring evenly, cook for a while, add our Flammulina velutipes, konjac, tripe and tripe, stir evenly, turn off the fire, pour into a large plate, then sprinkle with dried pepper and pepper, and add another.