Maoxuewang

One cucumber, cut into sections

Remove the head and tail and cut into long pieces

Ham slices

Cut the roots of enoki mushrooms into pieces and scatter them

Remove the roots from the shiitake mushrooms and cut them with a cross cutter

Soak enoki mushrooms and shiitake mushrooms in boiling water, then clean them

Slice duck blood, gently pour into boiling water with rice wine and blanch

Clean the beef louvers and (hairy tripe) slices. I went late today and didn’t buy the tripe

Remove the roots from the bean sprouts and blanch them

Appropriate amount of fish tofu

Cut two coriander stalks into small pieces

Mince the ginger and garlic, cut the chili pepper into pieces

Add oil to the pot, stir-fry half the ginger, garlic, chili and Sichuan peppercorns over low heat

Add a spoonful of Pixian bean paste, half a pack of hot pot base ingredients, and stir-fry the red oil over low heat

Add water and bring to a boil. Add eel segments first and bring to a boil, then simmer over low heat for 10 minutes

Add all the ingredients except the beef louvers, add a little sugar and salt (you have to test the salt and add it to taste) and bring to a boil over high heat, then add the beef louvers and bring to a boil, then put it into a bowl

Heat the oil in another pan until it is 60% hot, add the other half of the Sichuan peppercorns and fry until fragrant, then pour it on the dishes

Place the coriander in the middle, then sprinkle with a little white sesame seeds

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