Ingredients: 600g dried blood of chicken and duck, 30g tripe slices, 20g beef slices, 50g pork luncheon meat, 20g eel meat, 10g shrimp meat, soybean sprouts, lettuce, refined salt, gourmet powder, soy, chili oil, broad bean sauce, water chestnut powder, Shaoxing wine, chives, ginger shreds, mashed garlic, white sesame

Recipe: slice the blood of chicken and duck and scald in boiling water. Heat the wok over a strong fire and put in oil. Stir-fry ginger shreds, mashed garlic and broad bean sauce till fragrant. Pour in high stock. Put in the blood slices and the seasonings above. Braise till well done. Make a paste. Take out and place in a serving dish. Dust on some sesame and chives. Heat the chili oil till very hot and pour it on the blood slices and serve.