Composition:

Duck blood: one box /300g, konjac knot: one box /200g, lunch meat: 80- 100g, mushrooms: 3 pieces, lettuce: 3 pieces, bean sprouts: 150g, Flammulina velutipes: 50g, red pepper: onion one and a half.

Sauce:

Soy sauce: two scoops, soy sauce: one scoop, bean paste: one scoop, oyster sauce: one scoop.

Others:

Salt, pepper, garlic, ginger, pepper, millet, onion.

working methods

1, the side dishes are ready.

2, duck blood cut into small pieces, boiling water to cook wine, ginger cooked, about 30 seconds.

Step 3 prepare the sauce.

4, hot pot does not refuel, put pepper and sauce, millet spicy, garlic.

5. After boiling, put a bowl of water and bring it to a boil.

6. Add side dishes that are not easy to cook, such as mushrooms, Flammulina velutipes and bean sprouts.

7. After boiling, add duck blood, shredded konjac and ham and mix well. Add a little salt to taste.

8, spread lettuce at the bottom of the bowl, sprinkle chopped green onion out of the pot!