condiments

Pig blood, dried bean curd, lunch meat, lotus root, bean sprouts, konjac shredded beef omasum.

condiments

A little onion, a little ginger, a little garlic, a little pepper, a little dried pepper, a little Laoganma Douchi, a little Pixian bean paste, a little salt, a little monosodium glutamate, a little sugar, a little soy sauce, a little pepper, a little oil and a little butter.

Steps of Mao Xuewang's practice

1.？ Boil water in the pot, add a little salt to the water, and the bean sprouts will fly. After the water boils again, take out the soybean sprouts from the bottom.

2.？ Soak pig blood and wash it for later use. Dry lotus root and tofu, and oil them for later use.

Put a little butter in the pot, then add pepper, dried pepper and Pixian bean paste and stir-fry until fragrant. Then add the remaining seasonings in cooking wine, broth and auxiliary materials to boil and cook for about ten minutes.

3.？ Boil the main ingredients in the soup in turn and put them in a bowl. While scalding, taste the soup in time, so it won't be too weak. When all the ingredients are hot, pour the soup into the bowl.

4.？ Pour the oil into the pot, heat it, pour in the onion, ginger, garlic and dried pepper, immediately turn off the fire and pour the hot oil into the bowl.