1 Cut the pork belly and sausage into sections, and slice the eel. Pour water into the pot, add green onions, ginger and cooking wine, bring to a boil over high heat, then add pork belly, fat intestines and eel; cook until the pork belly and fat intestines turn white and take out. Boil the eel until its color turns earthy and take it out. Drain all the water and set aside.

2 Pour oil into the pot, heat it over medium heat until the oil is 30% hot, pour in 10 dried chili peppers, stir-fry over low heat to get a spicy flavor, turn to high heat and pour in the yellow pepper. Stir-fry the bean sprouts over high heat until the bean sprouts become soft. Drain the pot, pour in oil, heat over low heat until 30% hot, add Pixian bean paste, and continue to stir-fry slowly over low heat. Fragrance comes out.

3 Pour boiling water into the pot, bring to a boil over high heat, then add pork belly, sausage, ham, duck blood, yellow throat, eel, and louver in order (the order of the materials must not be reversed, as different materials are mature degree is different). Pour the fried soybean sprouts into a container; cook for about 3 minutes, add salt, dark soy sauce, and sugar, mix well, pour in water starch to thicken, pour into a container with soybean sprouts at the bottom, and sprinkle with chopped Onion, ginger and garlic.

4. Wash and dry the pot or use another pot. Pour oil into the pot. Heat over medium heat until the oil is 30% hot. Add Sichuan peppercorns and stir-fry over low heat until fragrant. Turn off the heat immediately. . Immediately add the remaining 20 dried chili peppers, saute the chili peppers with the remaining heat of the oil until fragrant, then pour the oil, Sichuan peppercorns and chili peppers into Maoxuewang together.