[Shanzhai Version] Mao Xuewang

1. Ingredients: Duck blood (sliced), mung bean sprouts (washed), cucumber (washed and sliced), potatoes (washed and sliced), cooked beef tripe (sliced), salted square legs (sliced), minced garlic, hot pot base.

2. Heat up the wok with oil, add minced garlic and hotpot seasoning, and stir fry.

3. Then, add potatoes and stir fry.

4. Next, add an appropriate amount of water and bring to a boil until the potatoes are broken.

5. Then, add duck blood, mung bean sprouts, and beef tripe and stir to bring to a boil. Cook for 3 minutes.

6. Finally, add the cucumber and add an appropriate amount of salt.

7. Add an appropriate amount of light soy sauce.

8. Add an appropriate amount of oyster sauce.

9. Stir the seasoning and cook briefly to serve.