You can steam the blood sausage sold outside for 20 minutes at home, or you can make it into Kuaishou Maoxuewang. The method is as follows:

Preparation materials: 250 grams of blood sausage, 100 grams of northern tofu grams, 20 peppercorns, a clove of garlic, a piece of ginger, 10 dried chili peppers, 20 ml of oil, 2 grams of cooked white sesame seeds, appropriate amount of salt, 5 grams of MSG, 2 grams of pepper, 3 grams of sugar, 100 grams of soybean sprouts, 50 grams of water-coated fungus, one packet of potato flour, one packet of enoki mushrooms, 100 grams of oyster mushrooms, 50 grams of hot pot base, a section of green onions, and 2 aniseeds

1. Cut the blood sausage into slices of about 8 mm .

2. Wash the fungus and soybean sprouts, and dissolve the potato powder with water.

3. Tear open the oyster mushrooms, remove the roots of the enoki mushrooms and wash them, and cut the tofu into thick slices.

4. Cut onions, dried chilies into sections, slice ginger and garlic, and set aside with aniseed and peppercorns.

5. Heat up enough oil in the wok, add the above spices to make them fragrant, add the hot pot base ingredients and stir-fry.

6. Stir-fry until the red oil is thick and fragrant.

7. Add enough hot water to boil the pot. Taste for salty taste and add appropriate amount of salt. The salt is heavier.

8. Add potato flour, soybean sprouts, tofu, oyster mushrooms and fungus and bring to a boil.

9. Add the enoki mushrooms and blood sausage and bring to a boil. Cook for three minutes, add MSG, sugar, pepper, and turn off the heat.

10. Take out of the pot and put it into a basin, sprinkle with white sesame seeds and chopped green onions.