Ingredients:

1000g buffalo tripe, 500g beef liver, 500g beef loin, 500g lean beef, 250g pig brain, 250g pig spinal cord, eel slices 250g, 100g chicken blood, 100g duck blood, 100g pork, 100g garlic sprouts, 100g lotus white, 100g enoki mushroom, 100g lettuce, 50g green onion, 50g pea sprouts

Seasoning:

1250g beef soup, 200g butter, 25g rock sugar, 40g chili noodles, 15g cooking wine, 50g ginger rice, 7g peppercorns, 10g refined salt, 40g Yongchuan fermented bean paste, 100g fermented glutinous rice juice, Pixian County 125 grams of bean paste, 1 packet of five spices

Preparation method:

Making brine: Use 75 grams of oil, heat the pot, add bean paste and stir-fry until crispy, add ginger and five spices , Saute Chinese peppercorns quickly until fragrant, and add beef broth. After it boils, put it into a hot pot and put it on the fire. Add the above seasonings except the refined salt to the pot, put it on the fire and cook for about 10 minutes. Add the above seasonings except the refined salt to the pot and put it on medium heat. Boil for about 10 minutes and remove any foam. When ready to eat, turn the heat to high and serve, and add salt according to the taste of the eater.

Slices of raw slices: There are a lot of debris on the hairy tripe and Chiba tripe, which must be cleaned. Before washing, shake off the debris on the tripe, spread it on the chopping board, stretch out the tripe leaves layer by layer, and then wash them repeatedly with cold water until there is no grass smell. Cut off the edge of the tripe door and tear off the bottom plate. For oily skin, one large leaf and small leaves are connected and cut along the lines. Then smooth out each leaf and flatten it, cut it into slices about 1.7 cm wide, and rinse it in cold water. Beef liver, sirloin and meat, whether it is pork or beef (back fillet, plum head), should be sliced ??(not cut). The thinner the slices, the better, and the slices should be wider. Tighten the chicken and duck blood into Xuewang (coagulated by heating), cut into pieces about two fingers long and wide, and 0.5 cm thick. After the eel is chopped, the head is removed, the bones are removed, the internal organs are removed, and the eel is cut into slices about 4 cm long. Cut onions and garlic sprouts into 6-9 cm long sections. Wash the lotus white, take the leaves and tear them into long pieces. Remove old stems from pea seedlings and take out the young tips. Wash and tidy up the enoki mushrooms. Peel the lettuce, cut into strips and arrange. Divide the above ingredients into plates and place them around the hot pot.

How to eat:

Before eating, put the eel fillets, brains and spinal cord into the pot and cook them first. Other meat and vegetable raw slices can be eaten as you like. Each person prepares a plate with sesame oil and egg white for dipping. You can add a little MSG, salt and minced garlic to the plate. Tripe, loin, and meat slices can be cooked with water starch, which will make them smoother and more tender, but the soup will become muddy and should not be used frequently. It is up to the eater to choose the raw slices and boil as many as they like.