1. Cut the blood sausage into slices about 8 mm.
2. Wash the fungus and soybean sprouts, and disperse the potato powder with water.
3. Tear the oyster mushrooms, remove the roots and wash the enoki mushrooms, and cut the tofu into thick slices.
4. Cut green onion, dried chili into sections, slice ginger and garlic, set aside with aniseed and diced pepper.
5. Heat the wok with enough oil, add the above spices to fragrant, add the hot pot bottom ingredients and stir fry.
6. Stir-fry until the red oil benefits and the aroma is tangy.
7. Add enough hot water to a boil. Taste the saltiness and add some salt. The salt is heavier.
8. Add potato flour, soybean sprouts, tofu, oyster mushrooms, and fungus to a boil.
9. Add the enoki mushrooms and bring the blood sausage to a boil. Cook for three minutes, add MSG, sugar and pepper, turn off the heat.
10. Sprinkle with white sesame seeds and chopped green onion.
Tips:If you don't like blood sausage, you can use boxed duck blood directly. \nThe side dishes can be adjusted according to personal preference. \nThe spicy flavor can be increased or decreased according to personal preference.
