Ingredients：Beef tripe、Duck blood、Celery、Thousand-layer tofu skin (qianzhang)、Soybean sprouts、Enoki mushrooms
Steps for making Mao Xue Wang：Rinse the enoki mushrooms. Cut the small celery into three-finger-length sections. Cut the qianzhang into shreds. Wash the soybean sprouts and set aside. Cut the duck blood into small pieces. Cut the beef tripe into shreds. Bring an appropriate amount of water to a boil in a pot, add a bit of salt, blanch the duck blood in the water, then remove. Pour an appropriate amount of cooking wine into the water used to blanch the duck blood, then add the beef tripe. Blanch the beef tripe for 3-4 seconds and remove. Heat an appropriate amount of oil in a pot until hot, then add ginger, garlic, Sichuan peppercorns, green Sichuan peppercorns, and dried red chili peppers. Stir-fry briefly. Add an appropriate amount of Pixian doubanjiang and hot pot base. Stir-fry until red oil comes out. Pour in an appropriate amount of clear water, and season with salt, light soy sauce, chicken bouillon, and white pepper powder. Bring to a boil. Add the soybean sprouts and cook until just tender. Add the celery, enoki mushrooms, and qianzhang together. Cook until done. Scoop into a bowl. Add the beef tripe and duck blood. Blanch for about eight or nine seconds. Pour everything, including the soup, into the bowl and serve.