materials

15g of pig blood or duck blood, 2 slaughtered fish, half a braised pork intestines, 6g of white venetian blinds, 8g of square ham, 6g of soybean sprouts, 2 parsley

1g of green onions, 1-2 garlic, 8g of ginger, about 2 dried red peppers and prickly ash.

2. put fragrant leaves, cloves, star anise, cinnamon and tsaoko into a food processor and break them.

3. Add half of the oil to the pan and fry the dried red pepper and pepper on low heat.

4. Add onion, ginger and garlic and stir-fry until fragrant.

5. Add the chopped spices and stir-fry until fragrant.

6. Cover the fried seasoning and stew for about 1 hour.

7. Cut the sausage into small pieces and the ham into square pieces.

8. Boil half a pot of water, add bean sprouts and cook for about half a minute, then take them out.

9. Add pig blood, blanch for about half a minute, and take it out.

1. If the water is dirty, change the water to boil, add some boiling water, and take it out for about 1 minute to remove the mucus on its surface.

11. After stewing the seasoning, open the lid, add the broth to boil, add the rock sugar, soy sauce and salt, and add the pork intestines and ham slices to cook for about 1 minute.

12. Add pig blood slices and cook for about 2 minutes.

13. Finally, add rice wine, chicken essence, fish, louver and bean sprouts and cook for a while.

14. Add the other half of the oil into the pot and fry the other half of the dried red pepper and pepper with low heat.

15. Pour it into a bowl filled with Maoxuewang and sprinkle with parsley.