Step 1: Prepare the dishes.

1. Pour out the excess water in the duck blood, cut it into pieces about half a centimeter thick and put it on a plate.

2. Slice the tripe obliquely, cut the louver into comb strips according to its structure, and put the louver, tripe and duck blood together.

3, Flammulina velutipes first cut off the roots, tear into smaller flowers and then wash them with water.

4. First fold Chiba in half by 30%, and then cut it into thin strips with a knife. After slicing the ham, put Chiba, ham and Flammulina velutipes into a plate and cut appropriate pieces of onion and garlic.

Step 2: Put a proper amount of water into the pot, add duck blood, louver and tripe, cook for about 2 minutes, then take it out and put it on a plate.

Step 3: Add a little more oil to the pot than usual, add onion, garlic, dried pepper, pepper and stir-fry until fragrant, then add a spoonful of bean paste and a small piece of chafing dish bottom material, slowly stir-fry the red oil and add a proper amount of water to boil.

Step 4: After the water is boiled, add one and a half spoonfuls of edible salt, one spoonful of chicken essence and one spoonful of sugar, simply melt, then add bean sprouts, and take them out when they are cooked.

PS: If the color is not enough at this time, you can pour in a small amount of old color.

Step 5: Pour the blanched duck blood, hairy belly and louver, then pour the Flammulina velutipes, ham and thousands of pieces into the pot, cook them with strong fire, take them out, put them on the plate with bean sprouts, and then pour the soup in the pot on the dishes.

Step 6: put a small amount of oil in the pot, add pepper and dried Chili, and stir-fry slightly. Turn off the fire after the stir-fried peppers and peppers change color, and pour hot oil on Maoxuewang.

Step 7: Sprinkle a little white sesame and chopped green onion on Maoxuewang to serve. At this time, Mao Xuewang is ready.