1. Wash all the ingredients, cut the thick louver into strips, slice the duck blood, and shred the hairy belly.
2. Add water to the wok and bring to a boil. First add soybean sprouts and thick louver to blanch water, cook, remove, and drain.
3. Put it in a larger container.
4. Without changing the water, add an appropriate amount of cooking wine, add the hairy belly and cook until boiling, remove.
5. Put it into the container of bean sprouts.
6. Then add duck blood and cook until boiling.
7. Put it into a container.
8. Wash the wok, pour in an appropriate amount of oil and heat, add the dried chili section, fry the ginger slices and dried peppercorns for a fragrance.
9. Add Pixian Douban and stir-fry on low heat to produce red oil.
10. Add an appropriate amount of water, bring to a boil, and filter the soup into a container with duck blood.
11. Wash the fresh pepper, drain the water, and place it on the duck blood.
12. Pour a little more oil into the frying spoon, and heat it on low heat until it smokes.
13. Pour hot oil on the peppercorns.
14. Finally, sprinkle an appropriate amount of green onion and cooked white sesame seeds.
15. Spicy and delicious, the meal is served again.
Tips:Put the seasoning according to your taste. When the hot oil is poured at the end, if it can be spicy, you can add a little more dried chili. Because my children also want to eat, so I didn't put so many chili peppers.
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