1. The raw materials are prepared (because it is left over from the hot pot, all are cut).
2. Cut green onions into rings, and slice ginger for later use.
3. Chopped green onion for later use.
4. Sheep tripe shreds (I bought them cooked).
5. Put oil in the pot, and stir-fry the red oil with a spoon of Pixian Douban and Scallion Ginger.
6. Add a thousand pieces of skin and fry a few times.
7. Add the soft tofu and fry carefully.
8. Add the sausage and fry it carefully.
9. Put in pig blood.
10. Finally, put the lamb shreds and fry them carefully.
11. Add cooking wine.
12. Add half a small bowl of water and cook for five or six minutes.
13. Sprinkle with chopped green onion when it is out of the pan.
