1. Wash the pork blood and tofu and put them in a bowl. Cut the fat and lean meat separately. Cut the green onion, ginger, garlic and chili.
2. Put oil in a pot over medium heat, add fat and boil lard until the surface of the fat is slightly yellow.
3. Add the lean meat and stir fry for a meaty aroma.
4. Add green onion, ginger, garlic, chili, pepper and scented leaves and stir fry to create a fragrant flavor.
5. Add a spoonful of Pixian bean paste and stir-fry the red oil.
6. Then add 2 large bowls of warm water and bring to a boil over high heat.
7. After boiling, add pork blood and tofu, cover the pot and continue to boil on high heat, then add salt chicken essence, dark soy sauce, oily pepper, and continue to boil.
8. When the broth is only half-boiled, add coriander and stir-fry for a few times to get out of the pot.
9. It's ready to be eaten in a bowl, super meal.
Tips:If you don't have Pixian Doubanjiang, you can also use the hot pot base material instead. The taste is very good, and it is easy to eat.
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