Ingredients

1 piece of duck blood (tofu size); 300G of soybean sprouts; half of lunch square ham; 200G of yellow throat; 200G of black shuttles; 1 piece of Chongqing hot pot base (sliced and half palm size); 2 tablespoons of Pixian bean curd; 10 dried small red chili peppers; 1 teaspoon of peppercorns; 1/4 teaspoon of salt; 1 tablespoon of yellow wine; large green onion; small onion, as much as you like; chicken broth, as much as you like, or water; A few slices of ginger

Practice

Slice the duck blood and lunch square ham into large pieces about 5CM thick. Wash the lily pads and cut them into comb-shaped julienne strips, and cut the yellow throat into small slices. Washed soybean sprouts, dried chili peppers with a small cut out the seeds, chopped scallions, shallots were cut into scallions and scallion segments

The pot into the appropriate amount of water, put the scallion segments and ginger slices boil; boil into the duck blood slices, slices of yellow throats and lily pads boiled for about 1 minute minutes or so minutes, fish out and standby

The frying pan when the oil burned fifty percent heat into the shallots popping aroma, and then into the soybean sprouts and salt 1 stir-fry to soybean sprouts stir-fry cooked! Pour 3 tablespoons of oil into a frying pan, when it is slightly hot, put in the dried chili pepper and peppercorns, turn off the heat and fry them slowly, pour them on the top of the finished blood wang, and sprinkle some chopped green onions on top of it

Please click to enter a picture description