1.
Prepare ingredients.
Cut the duck blood and luncheon meat into slices, cut the squid diagonally, and shred the tripe.
2. Wash the bean sprouts in advance and blanch them well.
3. Remove the blanched bean sprouts and place them in the bottom of the bowl.
4. Pour half a pot of water into the pot and add a piece of thick soup treasure.
5. Pour the right amount of hairy blood and flour, and bring it to a boil.
6. Put tofu skin, duck blood, squid, and hairy belly into the boiling soup. Boil for about 5 minutes, turn off the heat and serve.
7. Finely chop green onion and garlic.
8. Put it in a bowl.
9. Wash the dried chilies and remove the stalks. Put it in a bowl with Sichuan pepper (spicy pepper).
10. Pour half a bowl of cooking oil into the wok. Heat up.
11. Pour into a bowl.
12. Cook out the fragrance.
13. The drooling hairy Wang is ready.
14. Served with a bowl of white rice, no, I can accompany 5 bowls of white rice.
Tips:The oil should be a little bit more, the hot oil seals the heat of the hairy blood, and it tastes more refreshing!
