Cooking Steps

1. 

   Step1:Slice duck blood and ham for lunch into about 0.5cm thick slices. Wash the beef louver. Cut into comb shaped silk. Slice the eel. Remove the skin of lettuce and cut into pieces. Wash the bean sprouts. Cut the dried chilli into small pieces and pour out the seeds. Cut the coriander into pieces. Cut the green onion into scallion and scallio

2. 

   Step2:Put some water in the pot, boil the scallion and ginger slices, put the duck blood slices, eel slices and beef floss slices into the pot and boil for about 1 minute. Take out for standby.

3. 

   Step3:Add a little salt to the boiling water in the pot. Blanch and scald the peeled lettuce and cut it into pieces, then fish it out for cooling. Then put the bean sprouts into the blanching and scalding for a while, and then put them into the container to make the primer. Place lettuce on the top.

4. 

   Step4:In the wok, when the oil is heated to 50% heat, add the chopped onion to make the fragrant. Add the Pixian bean paste. Stir fry the yellow wine and Jiele chicken essence. After boiling, put in the ham slices, duck blood and eel slices for lunch in turn. Cook for about 4 minutes, then put in the beef Venetian. Cook for about 1 minute, then turn off the fire. Pour the soup and water into the container.

5. 

   Step5:Put 3 tbsp of oil into the wok. When it's slightly hot, put in the dried pepper segments and pepper. Turn the heat to slowly fry out the fragrance and turn off the heat. Pour it over the prepared blood vetch. Sprinkle with a little coriander.