The production method of Mao Xuewang, the production method and materials of Mao Xuewang

Mao Xuewang is a delicacy that many people like to eat, so how to make Mao Xuewang delicious? On this issue, I would like to share with you my experience, I hope it can help you.

Mao Xuewang's practice.

Step 1

Cut the pig's blood and luncheon meat into small pieces.

Step 1

Finely chop the dried chilies and garlic.

Step 1

Put an appropriate amount of water in the pot, wait for the water to boil, pour in the bean sprouts, shiitake mushrooms and tofu skin, blanch for 5 minutes, remove and put on a plate for later use.

Step 1

Add an appropriate amount of cooking wine to the pot, pour in the luncheon meat, pig's blood and tripe, cook for three minutes, remove and drain.

Step 1

Pour oil into the pot, after the oil is hot, add green onions, ginger and garlic, dried chili peppers, and Sichuan peppercorns to fry until fragrant, put in a piece of hot pot base, then put a spoonful of bean paste, add water after frying the red oil, put in half a spoon of salt, a small amount of chicken essence, half a spoon of white sugar to improve freshness, and then some pepper, light soy sauce, and bring to a boil over high heat.

Step 1

After boiling, put in the mushrooms, bean skin, bean sprouts, cook the vegetables for 2 minutes, take them out, put the vegetables in the basin, then put in the duck blood and luncheon meat, cook the duck blood for 2 minutes, and then put in the tripe, put less cooking wine, go to the fishy smell of the tripe, cook for about 1 minute, put it out after cooking, and pour it into the basin.

Step 1

Finally, pour oil into the pot, put in Sichuan pepper, dried chili, fry until fragrant, put in minced garlic, and then splash on top of the dish, then sprinkle some cooked sesame seeds, and then put some coriander, well, so that a dish of Mao Xuewang is ready, spicy and delicious, delicious and ready to eat Mao Xuewang is done, and it looks very appetizing and left saliva.

Ingredients: 100 grams of hot pot seasoning (supermarkets sell Chongqing hot pot seasoning, I chose "Baijia", spicy), about 350 grams of duck blood, 300 grams of soybean sprouts (I didn't buy soybean sprouts, I bought mung bean sprouts), 10 grams of dried chili pepper (cut into 1 cm long segments with scissors and remove seeds), 1 spoon of Sichuan pepper, appropriate amount of salt, 2 spoons of cooking wine, green onions, 3 cups of chicken soup (or bone broth) (usually eel, 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, remove and drain the water.

3. Wash and drain the bean sprouts.

4. Put oil in a wok and cook until 5 is hot, add shredded green onions and stir-fry until fragrant, then add bean sprouts and stir-fry, add an appropriate amount of salt to taste, and put it in a large bowl for later use.

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 put in 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 the bean sprouts.

7. Wash the pot, pour 2 tablespoons of oil (6 tablespoons) and cook until it is hot, put the dried chili pepper and Sichuan pepper in, turn to low heat and fry the fragrance, and finally pour it into a large bowl.

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

The method and materials are as follows: Ingredients need to be prepared: duck blood, hairy tripe.

Fatty sausage (cooked), ham, bean sprouts, vermicelli (you can also add your own ingredients according to your personal preference).

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 in the hairy belly, put in a small amount of salt, and take it out of the pot for about 1 minute.

Then put the duck blood into the pot, and when the duck blood is slightly whitish, you can pick it up and set aside.

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, and keep stir-frying, friends who like to eat spicy can now put the dried chili peppers into the pot and stir-fry, and wait until the fragrance is poured into the hot pot base, and pour the hot pot base into the water after the hot pot base is melted and boiled.

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.

Cook for another 5-8 minutes and you're ready to cook!

Preparation materials: 600 grams of duck blood, appropriate amount of fat intestines, appropriate amount of hairy tripe, appropriate amount of wide flour, appropriate amount of soybean sprouts, appropriate amount of hot pot base, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of garlic, appropriate amount of vegetable oil, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine.

1. First of all, process the prepared bean sprouts and wash them with water.

2. Use a kitchen knife to cut the fat intestines and duck blood and put them on a plate.

3. Then blanch the prepared hairy belly, take it out and clean it.

4. Blanch the prepared duck blood, remove and wash.

5. Heat oil in the pot, add the prepared green onions, soybean sprouts and salt, stir-fry with a spatula, and put it at the bottom of the pot.

6. Then leave oil in the pot, add the prepared peppercorns, green onions, ginger and garlic, hot pot base and water, and bring to a boil over high heat.

7. Then put an appropriate amount of wide powder, duck blood, fat sausage, salt, sugar, cooking wine, dark soy sauce into the pot, cover with a lid, and continue to boil.

8. Put an appropriate amount of hairy belly in the pot and turn on the heat when boiling.

9. Pour into a basin, sprinkle with minced garlic and mix well, so that it is ready.

The chef teaches you how to make Mao Xuewang.

The production methods and materials of Mao Xuewang are as follows:Ingredients: 1 piece of duck blood, an appropriate amount of mille-feuille tripe, 1 ham sausage, an appropriate amount of bean sprouts, an appropriate amount of dried chili, an appropriate amount of rapeseed oil, an appropriate amount of ginger and garlic, a little Sichuan pepper, 2 spoons of bean paste, an appropriate amount of hot pot base, and a little green onion.

1. Prepare the ingredients.

2. Pour an appropriate amount of water into the pot, wait for the water to boil, add the washed bean sprouts and bamboo for a few minutes.

3. Put the boiled bean sprouts in a bowl.

4. Continue to boil the water in the pot, add the mille-feuille belly and cook until it is cooked at 7 minutes. Boil the duck blood in boiling water for 1 minute.

5. Add an appropriate amount of rapeseed oil to the pot.

6. After the oil is cooked and blanched, add minced ginger and garlic and stir-fry until fragrant.

7. Then add the hot pot ingredients, and continue to stir-fry the watercress until fragrant.

8. Then add an appropriate amount of water.

9. After the water boils, put in the mille-feuille belly, ham sausage, and duck blood until boiling, and put the pot in a bowl.

10. Pour an appropriate amount of rapeseed oil into the pot, turn off the heat after the oil is cooked and scalded, add the dried chili peppers and peppercorns and stir-fry, turn on low heat and continue to fry until fragrant and turn off the heat.

11. Cut the green onion into sections, drizzle the fried chili oil and enjoy this delicious dish.