Cooking Steps

1. 

   Step1:Sliced eel, sliced tripe, sliced lunch meat, sliced triangle, sliced duck blood, sliced thick slices, sliced yellow throat, sliced large slice

2. 

   Step2:Bean sprout wash, scallion, ginger and garlic cho

3. 

   Step3:Make water and blanch the eel's maw, yellow throat and duck's blood respectively.

4. 

   Step4:Stir fry the bean sprouts for the bottom, then stir fry the red oil in Pixian hot sauce over low heat. Stir in the oil wine with onion, ginger and garlic sauce, rice vinegar, white sugar, chicken powder and chicken soup, mix the taste, then put the duck blood, tripe, yellow throat, lunch meat, eel, open the pot, and pour it into the pot at the bottom of the bean sprouts. Sprinkle the red oil with garlic, chive and hot pepper.

5. 

   Step5:Brush the pot clean. Sit on the oil. Put more than ten peppers in it. Pour the oil on the dried peppers quickly after the oil is hot.