Authentic Mao Xuewang s practice, Mao Xuewang s homely practice

Prepare the ingredients. Duck blood, luncheon meat slices, squid diagonally sliced, tripe shredded. Steps.

Wash the bean sprouts in advance and blanch them in a pot. Steps. Three.

Remove the blanched bean sprouts and place them at the bottom of a bowl. Steps. Four.

Pour half a pot of water into the pot and add the soup treasure. Steps. Five.

Pour in an appropriate amount of hairy blood Wang base and bring to a boil. Steps. Six.

Put the tofu skin, duck blood, squid, and hairy tripe into the cooked soup. Cook for about 5 minutes, turn off the heat and remove from the pot. Steps. Seven.

Finely chopped garlic. Steps. Eight.

Place it in a bowl.

Steps. Wash the dried chili peppers and remove the stems. In a bowl, add pepper (pepper). Steps.

Pour half a bowl of cooking oil into a frying pan. Run a fever. Steps.

Place in a bowl. Steps.

Cook to bring out the fragrance. Steps.

The coveted hair and blood are ready. Steps.

With a bowl of white rice, no, I can serve 5 bowls of white rice.

Homemade cooking techniques.

Skill. A little more oil, the hot oil seals the hot blood, and it tastes better!

How to make Mao Xuewang delicious?

Mao Xuewang is one of the most distinctive dishes in Chinese cuisine and Sichuan cuisine.

As the main ingredient, the cooking is mainly boiled, and the taste belongs to spicy.

Ingredients: duck blood, shutters, eel, yellow throat, fungus, bean skin, enoki mushroom, sandwich, chili, pepper, etc.

Method: 1) Put the chili, Sichuan pepper, bean paste, ginger, garlic and salad oil into the pot, stir-fry over low heat until fragrant, add soup and boil to remove the residue, and then add monosodium glutamate, sugar, vinegar and other seasonings.

2) Slice the main and auxiliary ingredients, change the knife, fly water, add them to the boiled red soup, put them into a container after boiling, and sprinkle them with chopped green onions.

3) Heat the salad oil, add peppercorns and chili peppers, bring out the fragrance, and quickly pour it on top.

Ingredients: 500 grams of duck blood, 100 grams of eel slices, 100 grams of pork, 150 grams of ham sausage, 50 grams of fresh yellow flowers, 150 grams of soybean sprouts, 50 grams of water fungus, 100 grams of lettuce, 50 grams of green onions, 1 gram of refined salt, 15 grams of dried chili peppers, 5 grams of Sichuan pepper, 10 grams of cooking wine, 50 grams of monosodium glutamate, 3 packs of hot pot base, 50 grams of mixed oil.

Production method: 1. Cut the duck blood into strips, boil in boiling water and remove it; Soybean sprouts are cut off the fibrous roots, ham sausages are cut into large slices, pork (fat and lean halves) are cut into slices, lettuce heads are cut into strips, yellow flowers are removed from the stamens, and dried chili peppers are cut into sections.

2. The hot pot base is boiled with water, put it in the pot to boil and boil, add refined salt and monosodium glutamate, and put in Xuewang, eel slices, ham sausages, meat slices, soybean sprouts, shuifa fungus, green onions and various vegetables to cook together. After the soybean sprouts are broken, remove from the pot and transfer to the pot.

3. Put the wok on the fire, pour the mixed oil and burn it until it is 60% hot, put in the chili section and fry it to brown and red, fry the peppercorns until fragrant, and pour it in the basin and serve.

Features: The soup is red and bright, spicy, hot, tender and fresh, and the flavor is thick and thick.

Preface. Material.

Ingredients:; Excipients: Mao Xuewang.

Prepare the ingredients, stir-fry the green onions, ginger and garlic and add the red chili oil, then pour in the bean sprouts, add an appropriate amount of water, add sugar, then cook for a few minutes, pour in pig blood, lily leaves, tripe, kelp knots! After a few minutes, turn off the heat and remove from the pot, pour in an appropriate amount of sesame oil, and sprinkle with green garlic leaves.

Wash and cut the pig's blood, put it in boiling water and cook it for 3 minutes, then pick it up and wait aside.

Pour the prepared green onions, ginger and garlic into the pot with a little oil, add an appropriate amount of red chili oil and stir-fry to make it fragrant, and then pour in the bean sprouts and various foods one after another! Add an appropriate amount of water and cook for 8 minutes.

Then remove from the pot as in a bowl, sprinkle in the appropriate green garlic leaves and chopped green onions, and drizzle with sesame oil.

Teach you how to make Mao Xuewang spicy and fragrant.

How does Mao Xuewang do it? Slice the duck blood, cut the hairy belly into strips, slice the squid with luncheon meat, add it to boiling water and remove it, prepare green onion, ginger and garlic bean paste, add water, light soy sauce, salt, chicken essence, pepper, and add your favorite dishes.

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly boiled, and the taste is spicy. It originated in Chongqing, popular in Chongqing and southwest China, is a famous traditional dish, this dish is the raw blood is hot and eaten, and hairy belly offal is the main ingredient, so it is named.

Bring all the ingredients to a boil, stir-fry the ingredients in the bean paste, add water and simmer.

The artifact of next rice, the spicy and fragrant Mao Xuewang, come and learn together!

Mao Xuewang is really delicious like this.

Mao Xuewang's approach, affordable packaging and taking away a copy.

Ingredients: duck blood, hairy tripe, fat sausage (cooked), ham, bean sprouts, vermicelli (you can also add your own ingredients according to your personal preferences).

Ingredients: hot pot base, Sichuan pepper, dried chili, green onion, garlic, salt, cooking oil, chicken essence, cooking wine, light soy sauce, sugar.

1. First of all, the ingredients are cleaned, the duck blood slices, fat intestine shreds, ham slices are ready for later use, the vermicelli is soaked soft, pay attention to the very much cooked in advance, according to personal preferences can be added or subtracted ingredients.

2. Pour water into the pot and heat it, pour it into the hairy belly, put in a small amount of salt, and then put the duck blood into the pot for about 1 minute.

3. After everything is ready, wipe the pot clean, pour in a small amount of cooking oil, pour in the bean sprouts after the oil is hot, and stir-fry constantly.

4. Pour an appropriate amount of cooking oil into the pot, pour in garlic, peppercorns, and green onions after heating.

After the hot pot base is fried and melted, pour in water and boil, the water poured here is best hot water, which is easy to boil.

5. After the soup is boiled, pour in vermicelli, fat sausage, ham and duck blood, hairy tripe, taste the taste, put in an appropriate amount of salt according to the taste, and then pour in an appropriate amount of light soy sauce, cooking wine, sugar, and chicken essence to season and adjust the color.

6. Cook for another 5-8 minutes to get out of the pot!

Ingredients: appropriate amount of hairy tripe, appropriate amount of squid, appropriate amount of shrimp, appropriate amount of luncheon meat, appropriate amount of duck blood, appropriate amount of bean sprouts, appropriate amount of rape, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic.

Excipients: appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of bell pepper, appropriate amount of bean paste, appropriate amount of hemp material, appropriate amount of light soy sauce, appropriate amount of chicken powder, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of thirteen spices, appropriate amount of cooking wine, appropriate amount of sesame pepper oil, appropriate amount of red oil.

1. Cut the prepared ingredients and set aside.

2. Blanch for later use.

3. Stir-fry chives, ginger and garlic in hot oil at the bottom of the pot.

4. Pour in the chili bean paste and stir-fry the homemade spicy sauce until fragrant.

5. Stir in the light soy sauce and pour in the clear broth.

6. Add the seasoning and boil to remove the residue.

7. Add the ingredients and add the pepper oil.

8. Stir-fry the spices in a bowl and finish.

Mao Xuewang's homely practice is as follows:

Ingredients: 50 grams of hairy tripe, 10 grams of coriander, 5 grams of ginger, 5 grams of dried chili, 50 grams of duck blood, 50 grams of luncheon meat, 30 grams of fungus, 50 grams of bean sprouts, 50 grams of soybeans, 50 grams of rape, 10 grams of green onions, 10 grams of garlic.

Excipients: 1 spoon of oil, sugar spoon, 2 spoons of Pixian bean paste, appropriate amount of hot pot spicy base, appropriate amount of sesame pepper, 1 spoon of salt, spoon of monosodium glutamate.

Steps: 1. Prepare raw materials hairy tripe, duck blood, fungus, rape, bean skin, and bean sprouts, blanch them in boiling water respectively to remove impurities and put them into cold water immediately after being cut off, drain the water, and slice the luncheon meat for later use.

2. Pour the bottom oil into the pot and heat it, add the dried chili, green onion, ginger and garlic and stir-fry until fragrant.

3. Add sugar and Pixian bean paste and stir well, then add the hot pot spicy base and stir well.

4. Add an appropriate amount of water or stock to boil.

5. Add bean skin, bean sprouts, rape, salt and monosodium glutamate to taste evenly, and the time should not be too long.

6. Put the boiled vegetables into a container.

7. Put hairy tripe, duck blood, luncheon meat and fungus in the pot and cook for three minutes to taste.

8. Place the flavorful luncheon meat, hairy tripe, duck blood, and fungus on top of the vegetables.

9. Sprinkle with chopped green onions, coriander and pepper in a pot to boil hot oil and pour it directly.