1. Cut the pork blood and luncheon meat into small pieces.
2. Finely chop dried chili and garlic.
3. Put an appropriate amount of water in the pot, wait for the water to boil, pour in bean sprouts, shiitake mushrooms and tofu skin, blanch for 5 minutes, remove and set aside for later use.
4. Add appropriate amount of cooking wine to the pot, pour in luncheon meat, pork blood and tripe, cook for 3 minutes, remove and drain.
5. Pour oil into the pot, add green onion, ginger, garlic, dried chili, and pepper to fragrant after the oil is hot, add a piece of hot pot base, add a spoonful of bean paste, stir-fry the red oil and add water, add half a spoon Salt, a small amount of chicken essence, half a teaspoon of white sugar for freshness, then some pepper, light soy sauce, boil on high heat
6. After boiling, add shiitake mushrooms, bean skins, bean sprouts, cook the vegetables for 2 minutes, remove them, put the vegetables in the basin, then add duck blood and luncheon meat, boil the duck blood for 2 minutes, and then add the tripe. Put less cooking wine, to remove the fishy smell of tripe, cook for about 1 minute, after cooking, serve it out and pour it into a basin
7. Finally, pour oil into the pot, add Chinese pepper, dried chili, fry it fragrant, add minced garlic, then pour it on top of the vegetable, sprinkle some cooked sesame seeds, and add some coriander, that's it, so a hairy blood will be ready. Now, it's spicy and delicious, the hairy blood is delicious and the meal is ready, and it is very appetizing and salivates.
