Maoxuewang

Blanch the soybean sprouts and spread them on the bottom of a large bowl.

Slice the beef (not too thin), add 1 gram of salt, cornstarch, dark soy sauce, and cooking wine and marinate for 10 minutes.

Cut duck blood and beef louvers into small pieces, blanch them separately and set aside.

Chop the Pixian bean paste, cut the thousand-leaf tofu into thin slices, and cut the dried red pepper into small pieces.

Add oil to the wok, stir-fry the marinated beef, and set aside.

Add oil to another pot, add bean paste and stir-fry until red oil appears.

Add three bowls of water (about 800 grams), a thick soup pot, half of the dried red pepper into the pot, and set aside the rest.

After the soup boils, add duck blood, beef louvers and beef and cook for three minutes.

Put the thousand-sheet tofu into the pot and cook for five or six minutes. You can taste the soup and add salt according to your taste.

While the pot is cooking, don't leave it idle. Chop the garlic and put it into a rice bowl together with the remaining half of dried red pepper, Sichuan peppercorns and cooked white sesame seeds.

After cooking, pour it into the king with soybean sprouts. Pile a little chopped green onion in the middle. You can tidy it up a little for a better look.

Clean the wok, pour in half a bowl of oil, and heat it until green smoke comes out. Add the peppercorns while it's still hot. The aroma is fragrant. Then wrap the bowl with a rag and pour the chopped green onions in the middle.

It's almost done, just sprinkle a few chopped green onions on top to garnish.

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