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

1, cut the duck blood into strips, blanch it in boiling water and take it 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 with water and then put into the pot to boil and taste;

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

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

8. Put the wok on a high fire, pour in the oil and heat it to 60%. Add pepper and stir-fry until brown. Stir-fry until fragrant and pour into a basin.