Mao Xuewang
by Food editor
Favorite
Difficulty
Easy
Time
1h
Serving
3
no
1. Boil clean water, add cooking wine and woolen belly, blanch it and remove
2. Boil water, add cooking wine and duck blood, blanch it and remove
3. Pour in edible oil, add green onion, soybean sprouts, stir-fry and serve
4. Pour in cooking oil, pepper, green onion, sliced ginger, garlic slice, hot pot base, add water
5. Bring to a boil over high fire, pour in the broad noodles, duck blood, fat intestines and hairy belly, and boil over high
6. Sprinkle with minced garlic
7. Pour hot oil
