Home-cooked and delicious family version of Mao Blood Wang, locking the stomach of the family

By Xia Jiuli

<h2>Royalties</h2>

A little green onion

Ginger a little

6 cloves of garlic

Enoki mushrooms 200 g

Oil wheat vegetables 200 g

Lunch meat 300 g

Duck blood 300 g

Peppercorns, peppercorns a little

<h2>Practice steps</h2>

1: Cut the green onion into small onions

2: Slice the ginger

3: Cut the garlic in half and finely chop

4: Slice the garlic in half

5: Remove the roots of the mushrooms, wash and set aside

6: Remove the roots of the oil and wheat vegetables and wash them for later

7. Slice the lunch meat

8. Cut duck blood into chunks

9: Wash the peppercorns and peppercorns with water and drain and set aside

10, duck blood cold underwater pot add thirteen spices, cooking wine to fishy

11: After boiling, drain the duck blood and set aside

12: Heat the pot and add green onion, ginger slices and minced garlic and stir-fry

13: Add PiXian bean paste and fry out red oil

14: Sauté the hot pot base for about 5 minutes over medium-low heat

15: Stir-fry peppercorns and peppercorns with drained water until about 2 minutes

16: Add aged vinegar and white wine and stir-fry for about 2 minutes

17: Add water and add thirteen spices, salt, soy sauce and sugar to taste

18: Bring to a boil, add mushrooms, lunch meat, duck blood and oil and wheat vegetables

19、 After cooking, put on the plate, add minced garlic and peppercorns

20: Add oil in the pot and pour it on top of the dish

<h2>Dietary contraindications for green onions</h2>

None

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