This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. "Mao" is Chongqing dialect, which means rough and sloppy.

1, sliced duck blood, blanched in boiling water and fished out;

2. Cut off the fibrous roots of soybean sprouts;

3, ham sausage cut into large pieces, pork (fat and thin) cut into pieces, lettuce head cut into strips;

4, pistil to yellow flowers, dried peppers cut into sections;

5, the hot pot bottom material is boiled in water and then put into the pot to boil and taste;

6. Add refined salt and monosodium glutamate, and add Xuewang, eel slices, water-soaked squid, ham sausage, meat slices, bean sprouts, water-soaked fungus, green onions and various vegetables to cook together;

7. After the soybean sprouts are cut off, transfer the pot to a basin and put it in water to make a hairy belly;

8. Put the wok on the fire, pour in the oil and heat it to 60%. Stir-fry the peppers until brown. Stir-fry the peppers and pour them into a pot.