Ingredients: tripe, tripe, chicken gizzard, chicken intestine, duck blood, lunch meat, fat beef, onion, ginger, garlic, dried pepper, pepper, bean paste, hot pot bottom material.

Practice: Add onion, ginger, garlic, bean paste and chafing dish bottom material to the hot oil in the pot, stir-fry red oil, pour in appropriate amount of water, take out the bottom material after boiling, add chicken gizzards, chicken intestines, duck blood and luncheon meat, cook and take it out, put it into a bowl, take out tripe tripe, add fat beef (the fat beef is boiled in advance), pour it into the soup bottom, and put it into a bowl.