How to cook Mao Xuewang, how to cook Mao Xuewang delicious

Mao Xuewang's practice:

Required Materials: Ingredients: 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.

Steps: Step Step: Operation.

Step 1: Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage into slices, cut the shiitake mushrooms into slices, sea cabbage and celery into knots and set aside.

Step 2 Place the wok on the fire, add a little oil to fry the 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.

Step 3 Place the wok on the fire, put the chicken breast, pork belly, pig heart, ham sausage in the wok and add pickled chili, the dried chili 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.

I like Mao Xuewang, because it is very beautiful, the duck blood is red and shiny, the fat hairy belly lies on the soft ham meat, the bean sprouts are dotted, and the fiery red chili oil is filled with the background color of the dish, the aroma is attractive and mouth-watering.

I also like to like chopped green onions, minced garlic, dried chili peppers and other condiments to break up all the forms that float on the surface, the visual impact of the spicy and fragrant food, the dish has not yet been eaten, and the tongue has tasted its taste.

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly boiled, and the taste is spicy. Originated in Chongqing, it is popular in Chongqing and southwest China, and is a famous traditional dish. This dish is eaten hot and hot with raw blood, and hairy belly is the main ingredient, so it gets its name.

Main ingredient. Soybean sprouts, crystal powder, luncheon meat, duck blood, hairy tripe, shutters, cuttlefish flowers.

Ingredient. Finely chopped green onion, minced garlic, dried chili, Sichuan pepper, sesame pepper.

Seasoning. Edible oil, salt, cooking wine, chicken essence, sugar, jingsha bean paste,

Jingsha chili sauce, tomato sauce, traditional hot pot base.

Steps. 1.Put water in a pot, add two tablespoons of salt, and wait for it to boil.

2.Blanch the washed bean sprouts and soaked crystal powder and spread them on the bottom of the plate.

3.Then add a little cooking wine to the boiling water, blanch the luncheon meat, duck blood, hairy tripe, shutters, and cuttlefish flowers, remove them and wash them for later use.

4.Heat the oil in the pot, add the pepper and pepper and stir-fry until fragrant.

5.Then add chopped green onion and minced garlic and stir-fry until fragrant.

6.Then add the dried chili peppers and stir-fry.

7.After stir-frying the spicy flavor, add the traditional hot pot base and stir-fry, then add Jingsha chili sauce, Jingsha bean paste, and a little tomato sauce to continue stir-frying.

8.Add water to the pot and bring to a boil, and add chicken essence and sugar to taste.

9.After the water is boiled, all the seasonings have been flavored into the soup, at this time, remove all the seasonings and discard them.

10.Blanched luncheon meat, duck blood, hairy tripe, shutters, and cuttlefish flowers are cooked in the soup.

11.Remove the cooked ingredients onto a plate and pour in the soup.

12.Sprinkle with chopped green onions, garlic cloves, dried chilies, and sesame peppers.

13.At this time, heat the oil in the pot, wait until it is hot, pour the hot oil on the dish, and it is ready.

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.

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

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

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

Teach you how to make Mao Xuewang spicy and fragrant.

It's really cool to eat like this alone.

Ingredients: 100 grams of hot pot seasoning, about 350 grams of duck blood, 300 grams of soybean sprouts, 10 grams of dried chili peppers, 1 tablespoon of Sichuan peppercorns, appropriate amount of salt, 2 tablespoons of cooking wine, green onions, 3 cups of chicken soup (or bone broth) (usually eel is also added.)

Fish, luncheon meat, yellow throat, etc., if you increase these, hot pot seasoning and other ingredients are appropriately increased) Method: 1. Cut the duck blood into 1 cm thick slices 2. Put an appropriate amount of water in the pot, put the duck blood slices into the boil for 2 minutes after boiling, and scoop.

Drain the water 3, wash and drain the bean sprouts 4, put oil in the wok and boil it until 5 is hot, add shredded green onions and stir-fry until fragrant, then put in the bean sprouts and fry them, add an appropriate amount of salt to taste, put them in a large bowl and set aside 5, put the hot pot seasoning in the pot and stir-fry, add cooking wine and.

Chicken broth (or bone broth), bring to a boil and add the duck blood slices to cook (float up, about 5 minutes) 6. Pour the duck blood slices and hot pot ingredients into a large bowl with bean sprouts 7. Wash the pot and pour 2 tablespoons of oil (6 tablespoons) and cook until it is 40%.

Heat, put the dried chili pepper and Sichuan peppercorns, turn to low heat and fry until fragrant, and finally pour it into a large bowl.

Teach you how to make Mao Xuewang spicy and fragrant.

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

Go to the store and buy a special seasoning, and the taste will be very good. You don't have to add your own seasoning.

**Buy special seasonings.

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

The home-style version of Mao Xuewang can also be done at home, which is super simple.

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

It's really cool to eat like this alone.

Ingredients: 1 piece of duck blood (tofu size).

Soybean sprouts 300g

Half of a square ham for lunch.

Yellowthroat 200g

Black louver 200g

Chongqing hot pot base (sliced half palm size) 1 piece.

Pixian watercress 2 tablespoons.

10 dried baby red peppers.

1 teaspoon Sichuan peppercorns.

1 4 teaspoons salt.

1 tablespoon rice wine.

Green onions and chives to taste.

Clear chicken broth to taste or water.

Sliced ginger a little.

Spicy hairy and bloody practice.

Slice the duck blood and lunch square ham into large slices about 5cm thick. Wash the shutters, cut them into comb-shaped shreds, and cut the yellow throat into small slices. Wash the soybean sprouts, pour out the seeds of the dried chili peppers in small pieces, chop the chives, and cut the green onions into chopped green onions and green onion segments respectively.

Put an appropriate amount of water in a pot, add green onions and ginger slices and bring to a boil; After boiling, put in the duck blood slices, yellow throat slices and shredded shreds and boil for about 1 minute or so, remove and set aside.

When the oil in the wok is hot, add the chopped green onion and stir-fry until fragrant, then add the soybean sprouts and salt 1 and stir-fry until the bean sprouts are cooked, put them out, and put them in a container to make a base dish.

Put a little oil in the pot, after heating, put the Chongqing hot pot and Pixian bean paste base into the pot, stir-fry over high heat, add rice wine and chicken soup (or water), after boiling, put in the lunch ham slices, duck blood slices, yellow throat slices in turn, boil for about 4 minutes and then put in the shutters, then turn off the heat after cooking for about 1 minute, and pour the soup and water into the container.

Pour 3 tablespoons of oil into the wok, put in a small section of dried chili pepper and Sichuan pepper when it is slightly hot, turn to low heat and slowly fry the fragrance, turn off the heat, pour it on top of the prepared blood wang, and sprinkle with a little chopped chives.

Raw materials: 300 grams of pig blood (pig blood is OK), 250 grams of beef shutters, 200 grams of mung bean sprouts, a piece of dried soybean oil skin, and a piece of Merlin luncheon meat.

Seasoning: dried chili pepper, red wild pepper, bean paste, self-made hot pot hot pot base, garlic, sesame pepper, rice wine, monosodium glutamate.

The whole process of production:

1. Prepare all the food in advance and cut the pig's blood into strips. After buying the beef shutter home, soak it in salt water for 30 minutes, then wash it with cold water several times, and reserve it in cold water. Remove the roots of the mung bean sprouts and wash them aside. Cut the dried tofu skin into strips and wash it for later use.

2. Merlin luncheon meat is cut into your favorite size after being buckled out. Prepare all the condiments in advance, make your own hot pot base, Pixian bean paste, fried lamb liver with garlic, finely chop wild pepper, and mince ginger. Then boil the blood clots of the cut pig for 2 minutes and set aside.

3. Stir-fry green onion and ginger in oil in a stir-fry pot, add bean paste and self-made hot pot base and stir-fry into chili oil. Then add an appropriate amount of cold water or bone broth to bring to a boil. Add the pig's blood in the water and cook for 2 minutes.

4. Then add the bean sprouts and dried soybean oil skin to boil, add appropriate salt and monosodium glutamate. Finally, add the beef shutters and luncheon meat, and cook slightly. Pour all the cooked food into a bowl.

5. Bring oil to a boil in another pot. Add dried chili peppers and sesame peppers to simmer and fry until fragrant, and pour the fried oil and spicy seeds into the hot pot.

Ingredients: duck blood, cooked tripe, beef shutters, salted ham, soybean sprouts, Mao Xuewang seasoning, salt, cooking wine, sugar, light soy sauce, coriander, green onion, ginger, garlic, sesame oil, garlic sprouts, cooked sesame seeds.

Method: Cut the duck blood into strips, boil in boiling water and remove it. Soybean sprouts cut off fibrous roots.

Cut the ham sausage into large slices, cut the pork (fat and lean in half) into slices, and cut the lettuce heads into strips. The yellow flowers are removed from the stamens, and the dried peppers are cut into knots. The hot pot base is boiled with water, put in the pot and boil to taste.

Add refined salt and monosodium glutamate, add 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. 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.

Efficacy: Pork: rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more.

Mao Xuewang's practice:

If you want to make Mao Xuewang, you need a lot of materials, you need to prepare 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 and other seasonings.

First of all, we need to cut the duck blood into strips, put it in boiling water and boil it to take it out, at the same time, the soybean sprouts also need to cut off the fibrous roots, and at the same time cut the ham sausage into large slices, the pork should also be cut into slices, and the lettuce head should be cut into strips, and at the same time, the yellow flower should be removed from the stamen, and the dried peppers should also be cut into sections for later use. At this time, we boil the hot pot base with water, then put it in the pot, after boiling, you can add refined salt and monosodium glutamate, and then put Xuewang, eel slices, ham sausages, meat slices, soybean sprouts, water fungus, green onions and various vegetables to cook together. Wait until the soybean sprouts are broken and you can get out of the pot, put the pot on the hot fire, pour in the mixed oil, put the chili section when it is hot, and then put the peppercorns into it when it is fried to brown and red, and then pour it into the basin and eat it after frying fragrant.

The nutritional value of Mao Xuewang.

The nutritional value of eating Mao Xuewang is still very good, first of all, we eat Mao Xuewang is good for detoxification, we can use the method of eating Mao Xuewang to play the effect of removing dust in the human body, and can also avoid the discomfort of harmful metal particles causing damage to our human body, the protein existing in Mao Xuewang can play a role in moistening the intestines after the decomposition of our human body, which is still very helpful for detoxification.

The iron content in Mao Xuewang is relatively high, and it mainly exists in the form of heme iron, so it is easy to be absorbed and utilized by our human body, and the effect of replenishing blood and invigorating qi is still very strong. When eating Mao Xuewang, it can also have a laxative effect, so we can help remove the sediment and turbidity in the intestinal cavity by eating Mao Xuewang, which can undoubtedly play a purifying role in harmful substances such as dust and metal particles, so as to avoid cumulative poisoning. It's good for our health.

There is a large amount of vitamin K in Mao Xuewang, and this substance can promote blood clotting in our human body, so it can have the effect of hemostasis. Moreover, eating Mao Xuewang can also provide the human body with a variety of trace elements, which can solve the problems of malnutrition, kidney disease, cardiovascular disease, and recuperation after illness.

Ingredients: beef shutters: 200 grams, pork belly: 100 grams, luncheon meat: 50 grams, tofu skin: 50 grams, duck blood: 200 grams, bean sprouts: 100 grams.

Excipients ginger: appropriate amount of green onion: appropriate amount of garlic:

Sugar to taste : a pinch of salt : stock to taste

A large bowl of light soy sauce: appropriate amount of Sichuan pepper powder: a small spoon of five-spice powder:

1 teaspoon chili oil : 1 tablespoon bean paste : 2 tablespoons.

Detailed steps: The first step in the practice of Mao Xuewang.

The first step is to prepare the materials, Huahua can't buy hairy belly, use shutters, pork slices should be half fat and half lean, and Huahua uses pork belly to peel and cut thin slices. Slice the ham, cut the duck blood into large pieces, slice the tofu skin, and wash the bean sprouts.

The second step of Mao Xuewang's practice.

Step 2: Fry the chives in hot oil and fry the ginger and garlic slices in hot oil.

The third step of Mao Xuewang's practice.

The third step is to turn the heat to low, push the vegetables aside, put in 2 tablespoons of broken Pixian bean paste, chili oil boiled at home, if there is any very fragrant chili sauce, you can also put it, a small spoon of five-spice powder, a small spoon of Sichuan pepper powder, a little sugar, mix with a little light soy sauce, and stir well.

The fourth step of Mao Xuewang's practice.

The fourth step is to pour in a large bowl of broth, Huahua uses pork bone broth, if you don't have it, you can also use a thick soup treasure or something like that, or use boiling water to put chicken essence, if there is no broth, the taste will be slightly bland. Bring to a boil over high heat, taste, salt to taste.

The fifth step of Mao Xuewang's practice.

Step 5: Add all the side dishes except the bean sprouts, turn them over, and cook for about 5-10 minutes.

The sixth step of Mao Xuewang's practice.

Step 6: Add the bean sprouts, cook, serve the vegetables and pour the soup over them.

The seventh step of Mao Xuewang's practice.

There is a procedure at the end of the seventh step, which should be to fry the peppercorns and dried pepper segments in hot oil, and then pour them on the dish. Huahua didn't want to be too greasy, and crushed peppercorns and dried chili peppers would affect the taste, so when stir-frying, put pepper powder and chili peppers, omitting the last step. If you want to be beautiful and fragrant, you can drizzle it.