1, raw materials: Flammulina velutipes, duck breast, square ham, winter bamboo shoots, a box of duck blood, beef omasum, bean sprouts, fungus, lettuce, bean sprouts and fresh mushrooms.

2. Seasoning: green onions, salt, dried peppers, prickly ash, cooking wine, chicken essence, hot pot bottom material and Sichuan Chili sauce.

Step 3 practice:

(1) Cut the duck meat into strips of duck blood, blanch it in boiling water and take it out;

(2) Cut off the fibrous roots of the bean sprouts, put boiling water into the bean sprouts, and then transfer the bean sprouts to the pot.

(3) Slice the lettuce head, slice the hairy belly, slice the dried pepper, slice the fresh mushroom and slice the Flammulina velutipes.

(4) Boil the chafing dish bottom material with water, put it into a pot to boil, add salt and chicken essence, and add blood curd, square ham slices, duck slices, bean sprouts, fungus, green onions and various vegetables to cook.

(5) Increase the fire in the wok, pour the oil and burn it to 60% heat, add the pepper and fry until brown, add the pepper and fry until cooked, and pour it into the pot to eat.