Seasoning: cooking wine 15g, cooking oil 20g, onion 8g, pepper 10g, ginger slices 10g, garlic slices 5g, chafing dish bottom material 150g, and water 500ml.
Practice steps:
1. Boil with water, add cooking wine and beef tripe, blanch and take out.
2, boiling water, add cooking wine, duck blood, remove.
3. Pour in cooking oil, add onion and bean sprouts, stir-fry and serve.
4. Pour in cooking oil, pepper, onion, ginger slices, garlic slices, chafing dish bottom material and water.
5, the fire to boil, pour in the wide powder, duck blood, fat intestines, hairy belly, the fire to boil.
6, pan and plate, sprinkle with minced garlic.
7. Pour hot oil, and the finished product is as shown in the figure.