1. Boil the chicken rack, add rice wine, aniseed, green onions, ginger and pepper to cook.
2. Pull out the big pieces by hand
3. Add light soy sauce, sesame oil, refined salt, chili oil, and a little stock while it's hot, mix well, and then add coriander.
4. Wash the vegetables and set aside
5. Blanch the lamb and slice the duck blood.
6. Blanch the vegetables in cold water and set aside
7. The chicken soup is cooked with spicy sauce, and then the vegetables are cooked.
8. Put fans
9. Duck blood
10. Lamb slices
11. Bring to a boil, season with salt and sugar and turn off the heat.
Tips:All the ingredients are blanched, which shortens the stewing time and is safer and healthier. The soup can also be drunk. Blanch the lamb quickly, just because the meat changes color. Use chicken broth to stew vegetables and chicken racks to mix vegetables, so you can do two things at one go, so it's called one pot.
