Ingredients

Soup base ingredients A: 2 tbsp, 3 slices of ginger, 3 dried chili peppers, 1 tbsp minced garlic, Soup base ingredients B: 1 tsp, 3 tbsp spicy bean paste, 2 tbsp wine, 1 tsp chili powder, Soup base ingredients C: 1 tsp, 2,000 cc chicken bone broth, 1 tsp salt, Hotpot ingredients: 120 g, 80 g tofu, 1 large piece of duck blood, 300 g large intestines head. 500g Chinese cabbage, 120g enoki mushrooms, 300g sliced pork in hotpot

How to make it

1. Stir-fry Ingredient A in 2 tbsp salad oil, then stir-fry Ingredient B for a few minutes, then add Ingredient C and cook over low heat for about 20 minutes, then strain and remove the residue.

2. Boil the head of the large intestine and wash it, put it into the electric pot and add a cup of water to steam softly, then take it out and cut it into small pieces; cut the duck blood into pieces; cut the cabbage into pieces and boil it; cut the green garlic diagonally and spare it.

3. Boil the spicy soup base of Method 1 to a rolling boil, put all the hot pot ingredients (except the hot pot meat slices) and the ingredients of Method 2 into the pot and cook them; put the meat slices into the soup base and cook them, then dip them into the sauce and eat them together.