200g of beef balls, chicken blood 1 slice, 200g of beef skin, 300g of beef100g, kelp knot, 500g of watercress, 0g of tofu100g and 30g of coriander.

Accessories:

1 ginger, 20g onion, 5g medlar, 3 tablespoons soy sauce, 3 tablespoons aged vinegar, a little sesame oil, 4g salt and a proper amount of water.

Exercise:

1. Wash tripe and tripe with salt, and soak kelp knots and chicken blood respectively.

2. Wash coriander, beef, tofu and beef balls respectively;

3. The watercress grown in the paddy field should be soaked once or twice and then washed one by one to prevent the eggs from adhering to the leaves, cut off the old roots, peel and slice the ginger, and peel and slice the red onion;

4. Cut the beef balls into staggered flowers. When boiled, beautiful flowers will be formed. Slice beef, add salt, starch and a little cooking oil, and marinate for a while. Cut the skin of beef tenderloin horizontally, pour soy sauce and sesame oil into the onion section, add 2 tablespoons of aged vinegar, and mix into dipping sauce for later use;

5. Drain the washed watercress, slice the beef heart, cut the chicken blood into thick slices, and cut the bean curd into half or cooked.

6. Turn on the electric stove and put half a pot of boiling water in the pot, which promotes the heating speed. Add ginger slices and medlar, pour a little peanut oil, cover the pot and boil;

7. Then, you can put the ingredients in the pot and eat them while cooking. Cook the hard ones first, then the easy ones.