Wanning Houan powder 1 kg, half a catty of pigskin, liver with meat, 4 pieces of oily tofu, 3 tablespoons of shrimp skin, a little crispy fried onion, a little mashed garlic, a little celery, and red pepper 1.

condiment

1 tbsp soy sauce, 2 tbsp ebony vinegar, a little sesame oil, 1 tbsp chicken powder, 1 tbsp salt, a little white pepper.

The way of doing things

1. Chop celery and pepper, scrape off excess oil from pigskin and cut into large pieces.

2. Put the mashed garlic, pepper, 1 tablespoon soy sauce, 2 tablespoons black vinegar and a little sesame oil into a bowl, which is the dipping sauce.

3. Boil a pot of water, put the liver in the pot, remove it after scalding and bleeding, then put the pigskin in the pot and remove it after slightly scalding.

4. Take a quick pot, turn the fire to low heat, add 3 tablespoons of oil, put the shrimps in the pot to boil, then turn off the fire, add 4000cc of water, turn on the fire, when the water is boiling, add Wanning Houan powder, pigskin, Ganlian and oily tofu, cover the pot and cook until the exhaust valve squeaks, then turn the fire down for 2 minutes.

5. When the red indicator rod descends, lift the lid, take out the oily tofu, liver joints and pigskin, cut them into bite sizes, and dip them in the right amount of sauce when eating.

6. Add chicken powder and salt to the pot, mix well, put it in a bowl, and add a little oil onion crisp, celery powder and white pepper.