How did Mao Xuewang do it, what are the ingredients?

Ingredients: duck blood (white duck) (500 grams) soybean sprouts (150 grams).

Excipients: eel (100g) Pork (fat and lean) (100g) Ham sausage (150g) Daylily (50g) Fungus (50g) Lettuce (100g).

Seasoning: green onion (50 grams) Salt (3 grams) Chilli pepper (red, sharp, dry) (15 grams) Sichuan pepper (5 grams) Cooking wine (10 grams) Monosodium glutamate (10 grams) Vegetable oil (50 grams).

Craftsmanship 1Cut the duck blood into strips, boil in boiling water and remove it;

2.Soybean sprouts cut off fibrous roots;

3.Cut the ham sausage into large slices, cut the pork (fat and lean in half) into slices, and cut the head of lettuce into strips;

4.The yellow flowers are removed from the stamens, and the dried peppers are cut into knots;

5.The hot pot base is boiled with water, put into the pot and boiled;

6.Add refined salt and monosodium glutamate, add Xuewang, eel slices, ham sausages, meat slices, soybean sprouts, water fungus, green onions and various vegetables to cook together;

7.After the soybean sprouts are broken, they are transferred to the pot;

8.Put the wok on the fire, pour the 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, pour it in the basin and serve it.

Ingredients: bean sprouts, pig blood, pork belly, ham sausage, dried chili, Sichuan pepper, this is just the stuff I've eaten, I don't know the specific method, hehe.

The ingredients of Mao Xuewang are: hairy belly hand banquet, duck blood, luncheon meat, bean sprouts, tofu skin, etc.

1. Hairy belly. The hairy tripe is the flap stomach part of the cow's stomach. There are two kinds of Bidong hairy tripies, the hairy tripies that grow up eating feed are yellow, and the hairy tripies that grow up eating grain crops are black. The white hairy belly is bleached and belongs to frozen food.

2. Duck blood. The blood of domestic ducks is better to take fresh blood, and the taste is salty and cool. Compared with fake duck blood, real duck blood has a dark color, good elasticity, and a strong fishy smell.

In general, the fake duck blood has a gelatinous texture, is not easy to break, the color is similar to the red brick color, and most of the cross sections have honeycomb-shaped holes. The real duck blood is dark red, has sparse pores, and is very easy to break.

3. Luncheon meat.

Luncheon meat: A canned compressed minced meat, usually made from pork or beef, etc. The luncheon meat is cut into slices and can be eaten with bread, and the hot egg noodles are also delicious.

This canned food is convenient to eat and is also easy to preserve due to the fact that the pork is placed in an airtight jar. It is usually eaten at a picnic. In the military, luncheon meat is a must-have military item.

4. Bean sprouts. Bean sprouts, also known as sprouts, also known as sprouts, bean sprouts, ruyi vegetables, pinched vegetables, silver sprouts, silver needles, silver sprouts, sprouts, soybean sprouts, clear water bean sprouts, are the seeds of various cereals, beans, and trees to breed edible "sprouts", also known as "live vegetables".

5. Tofu skin.

Tofu skin is a traditional Chinese soy product, which is a food made from beans. There are a variety of famous dishes in both the southern and northern regions of China. The skin of tofu (Qianzhang, dried tofu) is similar to dried tofu, but it is thinner (thicker than the oily skin, which can be seen as ultra-thin dried tofu), slightly dry, and sometimes salted, and the taste is different from that of tofu.

1. The ingredients of Mao Xuewang are: duck blood, hairy tripe, tofu, mille-feuille tripe, chili noodles, bean paste, Sichuan pepper, ginger, green onions, garlic, light soy sauce, bean sprouts, hot pot base, mushrooms, crispy sausages, and cooked white sesame seeds.

2. Mao Xuewang is a characteristic dish of Sichuan cuisine, and it is also one of the originators of Chongqing Jianghu cuisine, which has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee.

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