Main ingredients:
Beef tripe 150g, duck blood 250g (sliced), tendon 100g, square leg slice 100g, Flammulina velutipes 150g, and water-soaked bamboo shoots 100g.
Accessories:
80g of celery, 40g of green pepper, 40g of red pepper, 5g of salt, 5g of chicken essence, 5g of monosodium glutamate, 20g of sesame oil 10g, 20g of pepper oil, 5g of pepper, broth 1200g, sugar 15g and 300g of sauce.
Practice:
1, add water to the pot to boil, add soybean sprouts, Flammulina velutipes, bamboo shoots, and celery to the bottom.
2, duck blood, tendons, square legs flying alone,
3. Add broth to the pot, bring the sauce to a boil, add salt, sugar, monosodium glutamate and chicken essence, boil for two minutes, remove the residue, add duck blood, tendon and square legs, boil and cook, and finally add hairy tripe and pour it into the bowl.
4. Add 50g of salad oil, green pepper, red pepper and green pepper to another pot, boil the fragrance, pour it on it, and sprinkle with sesame oil and pepper oil.
Sauce formula:
250g salad oil, 750g chicken oil, Chili sauce 100g, fresh green pepper 100g, 80g ginger, mashed garlic 100g, 20g white pepper, 50g cumin powder, 30g curry paste, green pepper juice 100g, and bean paste 2000.
Preparation of sauce:
Add salad oil into the pot, heat the chicken oil to 30%, add ginger grains to make it fragrant, add garlic paste to make it fragrant, add bean paste to make it fragrant for five minutes, add yellow bell pepper sauce and green pepper to make it fragrant, add millet pepper, white pepper grains and cumin grains to make it fragrant, add green pepper juice and curry paste to make it evenly and pour out.