Exercise:
1. Preparation of side dishes: wash bean sprouts, wash tofu skin and shred, shred tripe, shred duck intestines, slice ham intestines, cut fat intestines into bull's eyes, and cut duck blood into pieces with a thickness of 1 cm.
2. Prepare seasoning: garlic is pressed into mud, ginger is sliced, onion is cut into sections, onion leaves are cut into rings, and coriander is cut into sections.
3. Boil a pot of boiling water. After the water is boiled, cook the tofu skin and remove it. (About 2 minutes, remove the beany smell)
4. Boil the water in the pot again, add ginger slices, onion segments and cooking wine to boil. After the water boils, add duck blood 1 min and take it out.
5, put a thousand layers of belly water 1 minute to take it out, and blanch the duck intestines for about 10 second to take it out.
6. Put a spoonful of lard in the hot pot, add the onion leaves and stir-fry for fragrance. Add bean sprouts and stir fry. Take it out after frying and spread it at the bottom of the pot for a while.
7, another pot, put a spoonful of rapeseed oil, medium heat to 50% oil temperature, put a spoonful of bean paste, stir-fry red oil. Stir-fry the bottom material of the hot pot, add half a garlic paste and stir-fry until fragrant. Stir-fried watercress must be simmered, otherwise it will have a bitter taste. )
8. Add a tablespoon of water or broth and cook for 5 minutes on medium heat to season. Soup can be a little salty, so cooking is more suitable.
9. Add duck blood, ham sausage, braised fat sausage and bean curd skin in turn, cook for about 4 minutes, add Melaleuca tripe and cook for 1 minute, and finally turn off the fire and add duck sausage. Pour the soup and water into the basin. Sprinkle the remaining garlic on it.
10, take another pot, add two spoonfuls of rapeseed oil, and burn until the smoke is off. When the oil temperature returns to about 50% heat, add dried peppers and dried prickly ash and stir-fry until fragrant. Finally, pour it on the garlic paste and sprinkle with coriander.