Spicy ghost blood

Overview

I have ordered the Gui Xue Wang dish in many restaurants. My husband loves it, and I also like it. However, this dish in each restaurant has its own characteristics, because the added dishes are all different, and it always feels unsatisfying. Ever since, the couple went home and tried it on their own. After a few small attempts, they finally got the result, which made relatives and friends around them drool just by looking at the pictures. They all wanted to go home and start immediately. The effect was immediately satisfying. The foodie couple felt a special sense of accomplishment, and then improved the original somewhat cumbersome steps into a delicious dish that is easy to learn, easy to operate, and especially suitable for office workers. It allows everyone to enjoy it at home without going to a restaurant during weekends. It will make you numb and spicy, and leave endless aftertaste in your mouth.

Ingredients

Steps

Prepare all ingredients and ingredients
Slice raw tripe, wash and cut into larger pieces. Make sure it shrinks very little after the soup is cooked
Buy half-cooked pork belly, cook it at home and cut it into 1cm wide shreds for later use (it’s done when chopsticks can be inserted into it)
Buy half-cooked duck intestines at the market, wash them at home and cut them into sections of about 8 cm for later use
Buy half-cooked pig intestines at the market, turn them over when you get home and remove some of the fat on the intestine wall, cook until cooked and set aside. Don’t cook them too badly, otherwise they won’t be chewy
Eel slices: Buy fresh eel at the market and ask the boss to make eel slices for you. When you get home, wash the eel slices with water. Put water in the pot and bring to a boil. Put the eel slices into the pot and let them boil for about 30 seconds. After taking them out, wash the white mucous membrane on the surface of the eel slices and cut off 3 cm wide sections for later use
Don’t use fresh duck blood clots bought at the market and slice them
Boil quail eggs, peel and set aside
Wash and cut the celery into shreds and set aside (you can also not shred it. I regretted it a bit today because my husband said not to shred it because the thick ones look better)
Peel the garlic head and set aside
Use scissors to cut the fried tofu in half so that it won’t burn your mouth when bitten
Just buy ready-made kelp knots at the market, wash them and set aside
Cut the louver into shreds and set aside. Roll a louver and cut it into 1 cm wide louver strips. Then soak it in boiling water and set aside
Buy soybean sprouts at the market, pick the roots, wash them and set aside (I hate eating them in restaurants without picking the roots)
Wash the enoki mushrooms and set aside
First put the soybean sprouts and garlic into the pot, add water (a half pot is enough, it depends on the amount of vegetables you add), turn up the heat and bring to a boil
After boiling, cook for another 5 minutes before adding other vegetables
Pour the pork belly, pig intestines, duck intestines and shredded louvers into the pot
Then pour a pack of Lao Gan Ma hot pot base ingredients into the pot
Put the Lao Gan Ma hot pot base ingredients into the pot and stir it gently
Then add kelp knots, fried tofu, duck blood kelp knots, eel slices and vermicelli into the pot
Then add rice wine, pepper oil, and fresh chili powder
Then add enoki mushrooms
Then add celery
Add the quail eggs and raw tripe to the bottom of the bowl and set aside
Add appropriate amount of salt before serving, add
Prepare to pour the cooked food into a big bowl, be careful it will be hot to your hands
Pour the cooked vegetables into a large bowl
Appreciation of finished product pictures
The deliciousness is irresistible. Pair it with some red wine and it will be so cozy👫👫👫

Overview

Tags

Ingredients

Steps