Mao Xue Wang

1. Cut the tripe into large pieces, snowflake beef into large pieces, beef blood into thick slices, shrimp with shrimp skewers removed, bean sprouts and baby bok choy washed clean, scallions, garlic paste, dried chili rings, and green and white peppers placed in a bowl. Prepare the hot pot base and Douban sauce.

2. Hotpot base+Douban sauce, explosive aroma.

3. Add an appropriate amount of water and boil.

4. Boil all ingredients except tripe and beef in a pot until cooked (beef blood, shrimp, and baby bok choy can be added first, followed by bean sprouts, which may not taste good if cooked for too long), then remove and set aside.

5. Add the tripe and cook it until cooked. Remove it from the plate and wait for about a minute.

6. Finally, cook the beef and it takes about 1 minute.

7. Place the ingredients in order on the plate.

8. Pour the soup into a plate and add the oil splattering ingredients.

9. Heat oil until smoking occurs.

10. Drizzle onto the spilled oil material.

11. Place cilantro on top.

12. The belly is crispy and crunchy.

13. Cow blood is tender and smooth.

14. Snowflake beef leaves a lingering fragrance on the teeth and cheeks.

The taste of shredded tripe is also good.