Seasoning: cooking wine15g, food oil 20g, onion 8g, pepper10g, ginger slice10g, garlic slice 5g, chafing dish bottom material150g and water 500ml.
Practice steps:
1, boiled with clear water, added with cooking wine and beef omasum, blanched and taken out.
2, boiled water, add cooking wine, duck blood, and remove it.
3. Pour in cooking oil, add onion and soybean sprouts, stir-fry and plate.
4. Pour in cooking oil, pepper, onion, ginger slices, garlic slices, chafing dish bottom material and water.
5, boil over high fire, pour in the wide powder, duck blood, fat sausage, hairy belly, and boil over high fire.
6, pan and plate, sprinkle with minced garlic.
7. Pour hot oil, and the finished product is as shown in the figure.