Ingredients: 200 grams of duck blood, 50 grams of hairy belly, 50 grams of yellow throat, 30 grams of eel slices, 70 grams of lunch meat or ham sausage, and 50 grams of squid meat instead of hemp fiber flower knife!
Accessories: 30 grams of garlic sprouts, soybean sprouts or fungus 100 grams, lettuce slices, and so on!
Seasoning: vegetable oil150g, Jiang Mo 5g, minced garlic 20g, bean paste 30g, hot pot seasoning 20g, spicy and hot fish seasoning15g, green and red mixed dried chili 20g, dried chili festival 30g, shisanxiang 2g, sugar 2g, chicken essence10g, hot pot seasoning 20g.
Production steps: Step 1: Cut the duck blood into pieces with a thickness of about 8 mm and a width of about 4CM, change the knife in the yellow throat, and slice the lunch meat or ham sausage!
Step 2: Soak the bean sprouts in water, take them out and put them at the bottom of the bowl, then sprinkle with garlic sprouts. If the garlic seedlings are thick, they can be soaked in water for about 30 seconds.
Step 3: soak beef omasum, yellow throat, eel slices and squid slices in water for later use!
Step 4: Warm the oil in a hot pot, add 15g dried pepper, 20g dried chili festival, minced ginger and garlic, bean paste, chafing dish bottom material and spicy fish seasoning in turn, then add 700g clear water or broth, boil over high fire for 3-5min, remove the residue and discard it!
Step 5: Add white sugar, chicken essence and thirteen spices after adding duck blood. Add tripe, yellow throat, eel slices, squid slices and ham slices after one minute. Finally, add mature vinegar, stir well with a spoon, add pepper oil and cook!
Step 6: Sprinkle chopped green onion, mashed garlic 10g, dried pepper 10g, dried pepper 5g, and pour hot oil! Finally sprinkle with coriander!
Step 7: Wipe off the oil stains on the edge of the bowl, serve it on the table and eat. ........