Duck blood and lunch ham are cut into chunks about 5 cm thick. Wash the blinds, cut them into comb-shaped wires and cut them into small pieces with yellow throats. Wash the bean sprouts, cut the dried peppers into small pieces, pour out the seeds, chop the shallots, and cut the shallots into chopped scallions and scallions respectively.

Put a proper amount of water in the pot, add onion and ginger slices and boil; After boiling, add duck blood slices, yellow throat slices and shredded louver, cook for about 1 min, and take out for later use.

When the oil in the wok is heated to 50%, add chopped green onion and stir-fry, then add soybean sprouts and salt 1, stir-fry until the soybean sprouts are cooked, take them out and put them flat in a container to make a bottom dish.

Put a little oil in the pot, heat it, put Chongqing hot pot and Pixian watercress in the pot, stir-fry over high fire, add yellow wine and chicken soup (or clear water), boil, then add lunch ham slices, duck blood slices and yellow throat slices in turn, cook for about 4 minutes, then add venetian blinds, cook for about 1 minute, then turn off the fire and pour the soup into the water-filled one.

Pour 3 tablespoons of oil into the wok. When it's slightly hot, add dried peppers and prickly ash. Reduce the heat and fry slowly until fragrant. Turn off the fire, pour it on the prepared blood and sprinkle with chopped green onion.