Maoxuewang

Prepare the required materials

Wash it clean, cut the black tripe, cut the duck blood, take out the plain tripe, blanch it in boiling water, take it out and set aside.

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

Cut the ingredients, cut the green onions into small sections, cut the ginger into small dices, and chop the garlic cloves into small pieces. Cut the millet pepper into pepper rings. (You can add more millet pepper or not, depending on your tolerance for spicy food)

Put oil in the pot, add Sichuan peppercorns and Sichuan peppercorns over low heat and slowly stir-fry until fragrant.

Stir-fry the Sichuan peppercorns and pepper until fragrant, turn up the heat, add the chopped onions, ginger, garlic, millet and pepper and sauté until fragrant.

Then add an appropriate amount of bean paste and hot pot base ingredients and stir-fry for three minutes.

Add appropriate amount of boiling water and bring to a boil. .

Pour in the tripe and duck blood prepared previously. After boiling for about two minutes, turn off the heat, add an appropriate amount of salt and fresh vegetables, and put it into the big bowl we just put the soybean sprouts on. (I have always been in the habit of adding salt and MSG after turning off the heat, because these two things cannot withstand high temperatures. The melting points of these two condiments are around 80 degrees, so the dish is just warm enough to dissolve after turning off the heat. If you are not used to this method, you can season the food while the heat is not turned off during the cooking process.)

Put into a bowl and sprinkle with some chopped green onion. It's ready to eat.

The attached picture was taken under natural light.

The attached picture was taken under light.

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