Maohuaiwang

Materials 150g of duck blood; 200g of soybean sprouts; 150g of beef tripe (or tripe); 100g of enoki mushrooms; a handful of cilantro; a bag of maohuaiwang packets; 150g of pork slices (or beef slices); five cloves of garlic (or a head); a scallion; 100g of soybean oil Methods

Yellow bean sprouts, enoki mushrooms were into the boiling water to cook for five minutes, respectively. Drain. Duck blood cut into pieces (1.5 cm thickness can be) into the boiling water to cook over high heat for one minute, gently fish out. Cut the lily leaves into julienne strips, cut the pork into thin slices / Halal version of the preferred beef Lin (or beef internal spine) meat, cut into 3-4 mm thin slices, with a little salt, egg white, dry starch with their hands, marinate for ten minutes, and then move on to the next step.

Make the soup with a packet of Mao Blood Wanton from the supermarket

Add about 1,000 ml of boiling water to the pot, pour in the packet and bring to a boil, then add the slices of pork (or beef), then add the enoki mushrooms, soy bean sprouts, lily pads, and duck's blood (or slices of ham if you're using them), then add the slices of ham at the same time as the vegetables, no need to put them in first. Turn off the heat when it boils again and serve. Sprinkle in the chopped cilantro, chopped scallions, minced garlic, and the dry seasoning packet for the Duck's Blood.

Pour 100 grams of soybean oil into the pot, boil until eight layers of cooked, evenly splashed into the dry chili sesame seeds at the hairy blood Wanton finished!