Preparation materials: 300 grams of duck blood, 200 grams of tripe, 150 grams of eel, a pack of spicy hot pot base with clear oil, 3 ham sausages, 150 grams of yellow throat, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of garlic cloves, appropriate amount of chopped green onion,

Appropriate amount of quail eggs, 100 grams of duck intestines. Preparation steps: 1. Cut the side dishes, dice the ginger and garlic, cut the red pickled peppers and millet into rings, cut out the green onions, chop the remaining green onions, and prepare two corianders.

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2. Slice ham sausage and luncheon meat and set aside.

3. Cut duck blood into thick slices and set aside.

4. After washing the tripe, cut it into large pieces and set aside.

5. Cut the eel into sections, wash and set aside (the vendor will help you remove the bones).

6. Slice the yellow throat and cut the thick part with a knife or two.

7. Heat the pan, add an appropriate amount of base oil and dried pepper segments, stir-fry the side dishes until cooked through, then place on the bottom and set aside.

8. Heat a hot pot, add an appropriate amount of oil, and stir-fry the ginger, garlic, scallions, white pickled peppers, and millet over medium heat until fragrant.

9. Add hot pot base ingredients and an appropriate amount of bean paste, and add an appropriate amount of salt, sugar, chicken essence, and light soy sauce for seasoning.

10. After the fire is boiling, add the ingredients in order, eel, quail eggs, duck blood, yellow throat, lunch meat, ham sausage, hairy tripe, and duck intestines, and boil for about 3 minutes.

11. Finally, pour hot oil on it and it’s done.