Mao Xue Wang

1. Wash the golden needle mushroom.

2. Cut celery into three finger segments.

3. Cut a thousand pieces into shreds.

4. Wash and set aside soybean sprouts.

5. Cut the duck blood into small pieces.

6. Cut the tripe into shreds. The children at home don't like ham and squid, so they are not prepared.

7. Boil an appropriate amount of water in the pot, add some salt, blanch the duck blood with water, and remove.

8. Pour an appropriate amount of cooking wine into the water used to blanch duck blood, and then add it to the tripe. Blanch the hairy belly for 3'4 seconds and remove.

9. Heat an appropriate amount of oil in the pot, add ginger, garlic, Sichuan peppercorns, sesame peppers, and dried red chili peppers.

10. Stir fry it.

11. An appropriate amount of Pixian Douban Sauce and hotpot base.

12. Stir fry red oil.

13. Pour in an appropriate amount of refreshing water, salt, soy sauce, chicken essence, and white pepper to season.

14. Bring to a boil.

15. Put in soybean sprouts and cook until raw.

16. Celery, golden needle mushroom, put together a thousand pieces.

17. Cook well.

18. Put it into the basin.

19. Add hairy tripe and duck blood.

20. Heat for eight or nine seconds. If the stomach is scalded for a long time, it will lose its crispy and tender taste.

21. Pour the soup into a bowl. If the ingredients are sufficient and delicious, don't add Sichuan pepper and chili peppers with hot oil.

22. Finished products.