Ingredients
Duck blood curd, chicken breast, pork heart, pork tripe, ham sausage, shiitake mushrooms, sea lettuce, soybean sprouts, and fresh broth, all to taste.
Seasonings
Vegetable oil, scallion sections, pickled chili peppers, dried chili peppers, beef tallow, sesame oil, Sichuan peppercorns, MSG, and chicken bouillon, each to taste.
Instructions
1. Cut the duck blood cake into strips, slice the chicken breast, pork tripe, pork heart, and ham sausage; slice the shiitake mushrooms; cut the sea lettuce and celery into sections and set aside.
2. Place a wok over high heat, add enough vegetable oil to stir-fry the sea vegetables, celery, scallion sections, and soybean sprouts until cooked through. Season with a pinch of MSG and a drizzle of sesame oil, then remove from the wok and transfer to a serving bowl to form the base layer.
3. Place a wok over high heat, add the chicken breast, pork tripe, pork heart, and ham sausage, then stir-fry with pickled chilies and dried chilies until fragrant. Pour in an appropriate amount of fresh broth, then add beef tallow, sesame oil, Sichuan peppercorns, MSG, and chicken bouillon. Once done, remove from heat and pour over the prepared base ingredients in the serving bowl. This dish is numbing, spicy, hot, fresh, and aromatic.