The methods and materials are as follows: Ingredients to be prepared: duck blood, hairy belly, fat sausage (cooked), ham, bean sprouts and vermicelli (ingredients can be added according to personal preferences).

Ingredients: chafing dish base, chili, dried chili, onion, garlic, edible salt, edible oil, chicken essence, cooking wine, soy sauce and sugar.

1. First, wash the ingredients. Prepare duck blood slices, shredded pork intestines and ham slices for later use. Soak the vermicelli until soft. Be sure to cook it in advance. You can increase or decrease the ingredients according to your personal preference.

2. Heat the pot with clear water, pour in beef omasum, add a little salt, and fish for about 1 min.

Then put the duck blood into the pot, and when the color of the duck blood becomes slightly lighter, it can be picked up for use.

3. After everything is ready, wipe the pan clean, pour in a small amount of cooking oil, heat the oil, pour in bean sprouts, and stir fry constantly. After the bean sprouts are stirred for a little fragrance, they can be cooked.

4. Pour an appropriate amount of cooking oil into the pot, heat it, pour in garlic, pepper and onion, and stir fry constantly. Friends who like to eat spicy food can now put dried peppers into the pot and stir fry, and then pour them into the hot pot bottom material after they are fragrant. After the chafing dish bottom material is fried and melted, pour water to boil. The water poured here is preferably hot water, which is easy to boil.

5. After the soup is boiled, pour in vermicelli, fat sausage, ham, duck blood and beef omasum at one time, taste the taste, add salt according to the taste, and then pour in some soy sauce, cooking wine, sugar and chicken essence for seasoning and coloring.

Cook for another 5-8 minutes and you can go out!