Cooking Steps

1. 

   Step1:Cut duck blood, bean sprouts, thousand pieces, kelp shreds, fresh bamboo shoots and beef blinds. After cleaning, blanch them with boiling water. Slice the bacon. Slice the lunch meat for later use.

2. 

   Step2:Marinate the slices of sandwiched meat with rice wine starch for 20 minutes. Heat up the oil pan, stir fry the slices of meat for a while, then add some fish sauce and stir fry until it is 8 mature, then start the pot for standby.

3. 

   Step3:When everything is ready, take a clean pot again. Add some oil and heat it up, then pour in ginger slices and half a bag of maoxuewang. Stir fry until fragrant, then add half a pot of water and boil.

4. 

   Step4:When the water is boiled, pour in the bean sprouts first, then boil them again, and then scoop them up. Then, duck blood, kelp, thousand pieces of meat, lunch meat, fresh bamboo shoots, beef blinds, smoked meat slices, all of which repeat the practice of bean sprouts, and then load them into a large basin according to the sequence, and finally spread the previously fried meat slices.

5. 

   Step5:Then pour the remaining half bag of maoxuewang ingredients into the soup with good ingredients. If the taste is not salty enough, add some edible salt. After re boiling, pour it into the large basin with hot ingredients.

6. 

   Step6:At last, sprinkle with dried pepper and chopped green onion and garlic. In addition, heat up a hot oil and pour it on. Then sprinkle with coriander.