How to process the yellow eel in Mao Xuewang ?

Mao Xuewang's practice.

Main and auxiliary materials: duck blood, shutters, eel, yellow throat, fungus, bean skin, enoki mushroom, sandwich.

Seasoning: chili, pepper, etc.

Main effects: Duck blood has the effect of blood tonic and heat clearing and detoxification, and has the effect of preventing and ** iron deficiency anemia.

Production process: 1) Put the chili, Sichuan pepper, bean paste, ginger, garlic, salad oil into the pot, stir-fry over low heat until fragrant, add soup to boil, remove the residue, and then put in 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.

Mao Xuewang's practice.

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 pepper, 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.

Mao Xuewang's practice.

Specific method: raw materials: duck breast, pork heart, pork belly, ham sausage, shiitake mushroom, sea cabbage, soybean sprouts, green onions, pickled chili, dried chili, butter, sesame oil, Sichuan pepper, monosodium glutamate, chicken feed.

1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage into slices, cut the mushrooms into slices, and cut the sea cabbage and celery into knots for later use.

2. Place the wok on the fire, add a little oil to fry the sea cabbage, celery, green onions, and soybean sprouts, add monosodium glutamate, add a little sesame oil, and put it in the bowl to make the bottom of the bowl.

3. Place the wok on the fire, put the chicken breast, pork belly, pig heart, ham sausage in the wok and add pickled chili peppers, the dried chili peppers will be fried until fragrant, add a little fresh soup, and then put in butter, sesame oil, monosodium glutamate, chicken essence from the pot and put it on the auxiliary materials for stir-frying.

Deboning first. Just use boiling water for a while!

Ingredients: tripe 2 catties.

Sichuan pepper star anise eel 2 catties.

3 sausages.

4 slices of luncheon meat.

Hot pot assorted balls to taste.

Cabbage one stalk.

Shiitake mushrooms are free.

Black fungus casually.

Mustard head casual.

Minced garlic to taste.

Coriander Feel free.

Black hairy belly Pixian bean paste.

Stock bean sprouts.

Hot pot soup base.

Dried chili pepper spicy eel hairy and bloody practice.

Wash the eel fillets first.

Then blanch the water with hot water.

Stir-fry the ginger and garlic slices in hot oil first.

First, add Pixian bean paste and stir-fry until fragrant.

Put in the Pixian bean paste.

If you don't have a good stock, you can actually use water.

Add the hot pot ingredients.

Add the stock and hot pot ingredients and start to make the soup base.

Cook for about 10 minutes, sometimes with the lid open and stirring.

Place the various side dishes in order.

Put in the vegetables that are difficult to taste and familiar with first.

Black fungus is also difficult to taste, so put it in first.

Hot pot mix. <>

Sprouts. <>

Hairy belly. <>

Blanched eel.

Put the black hairy belly last, because it is the fastest cooked! All the ingredients add up to about 8-10 minutes.

Then put the chili powder, Sichuan pepper, star anise and minced garlic, start a new stove and put oil in it and stir-fry it together!

Put the stir-fried chili garlic into the boiled Mao Xuewang, and then add the coriander!

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