Collection of a large number of raw materials. Removing roots from soybean sprouts, washing and drying; Soak the vermicelli in water for later use.

Cut the fat sausage into thick diamond slices.

I used my own sauce, not raw.

Cut beef omasum into strips of1.5cm; Cut duck blood into 1 cm thick slices and wash them for later use.

Boil the wok with water, add two spoonfuls of cooking wine, and blanch the hairy belly 1 min.

Pick it up and let it cool for use.

Continue to pour duck blood, blanch thoroughly.

Pick it up and let it cool for use.

Heat the wok, add appropriate amount of vegetable oil, saute chopped green onion, add soybean sprouts and stir fry.

Add a little salt, stir fry and put it at the bottom of the basin for later use.

Reheat the wok, add vegetable oil, add pepper and stir-fry until fragrant, add onion, ginger and garlic and stir-fry until fragrant.

Add hot pot bottom material, stir well, add half a pot of boiling water and bring to a boil.

I use "Haidilao" spicy pot bottom material, which tastes very positive.

Add flour and duck blood and bring to a boil.

Add fat sausage, add a little salt, half a spoonful of sugar, 3 tablespoons of cooking wine to taste, and a little soy sauce to color. Boil, taste the salt, adjust to the appropriate salinity, and continue to cook for 3 minutes.

Add tripe and cook for 1 min, then turn off the heat.

Remove all the ingredients from the pot, cover and fry the bean sprouts, pour in the proper amount of original soup and add the minced garlic.

Take another pot, add 6 tablespoons vegetable oil and heat it, then pour it over the garlic. Because the hot pot bottom material used is full of spicy, fragrant, hemp and so on, there is no need to add pepper and pepper.

Hope to adopt!