In the evening, I found that there was duck blood in my family. I really wanted to be a bloody doctor but I didn’t have any materials. So cook a little porridge to make a hot and sour variation version of the cow blood is also very delicious.
Wash the duck blood and cut the cubes for use.
Cut the beef into small pieces and add in raw sugar and soy sauce. Starch can be put a little more and finally no need to thicken.
Heat the hot pepper under the hot pot and cut the fried fragrant, sauté the beef, stir fry until the beginning of the discoloration of the duck blood.
Keep stirring and add your own pickled pickles and vinegar. By the time all the duck blood is wrapped in starch and becomes a little mushy, you can start the pot.