1, raw materials: duck blood 1 block, lunch meat 5 slices, pills dozen, enoki mushrooms 1, tofu skin small, mung bean sprouts 1 bowl, 3 greens, half of a large onion, small onion moderate, 6 cloves of garlic, dried chili peppers dozen, peppercorns dozen, a small piece of ginger, chili pepper 2 tablespoons of red oil Pixin soybean paste 3 tablespoons of hot pot seasoning, 1 small piece of water moderate.

2, onion, ginger and garlic each sliced ready.

3, duck blood in boiling water blanch a 1,2 minutes can be fished out and rinse.

4, greens, mung bean sprouts, tofu skin blanched. Lunch meat sliced, duck blood cut small cubes ready. Pour a moderate amount of oil in the pot, pour onions, ginger and garlic stir-fried.

5, pour hot pot base and PI County bean paste stir fry. Stir fry the flavor. Pour in the appropriate amount of water to boil.

6, and then into the side dishes. Down into the tofu skin, meatballs to cook together. Lower into the luncheon meat. Finally, add the duck blood and cook for 1,2 minutes. Put it into a bowl and sprinkle some chili pepper on top.

7, the pot and then pour into the appropriate amount of oil, the next pepper, chili oil, chili noodles together and heat. Pour it in the bowl while it is hot, and finally sprinkle chopped scallions on it.