How does Mao Xuewang make a classic? Authentic Mao Xuewang s practice?

Mao Xuewang is a local famous dish, with duck blood and hairy tripe as the main ingredients, with squid, eel, tofu skin and other accessories to make, the cooking skills are mainly boiled, the taste belongs to the spicy type. This dish originated in Chongqing, popular in Chongqing and southwest China, and is also a special dish of Chongqing, belonging to one of the originators of Chongqing cuisine. Today I will share with you the detailed method of this dish, take a look at the practices of the north and the south, the difference is in **?

How to make Mao Xuewang].

First of all, let's prepare the ingredients:

1.Put a handful of soybean sprouts into a pot, cut a handful of wide flour into sections, cut two pieces of tofu skin into long strips, prepare a piece of duck blood, cut it into a centimeter-thick thin skin, and put it in a pot. 2.

Squid whiskers and squid tubes, first cut the squid whiskers into segments, then cut the squid tubes, tear off the outer membrane, put a flower knife on the surface, cut into segments, and put them in a small pot. 3.To prepare a processed eel, cut off the head first, then cut it into small pieces, put it in a basin with duck blood, and then pour in the squid for later use.

4.About two taels of hairy belly, cut into long strips, put them in a basin together, cut a shallot into oblique slices, cut a piece of ginger into ginger slices, put them in a basin together, and then put a small handful of red peppers, a small handful of sesame peppers, take a small basin, put in a handful of peppercorns and a handful of red peppers for later use. 5.

Cut a few shallots into chopped green onions, put them in a small pot, pat a few garlic grains flat, cut them into minced garlic, and put them together with the chopped green onions.

6.Bring water to a boil, pour in soybean sprouts, tofu skin and wide flour after the water boils, turn a few times with a spoon, blanch for one minute, remove the water and put it into a basin. 7.

After the water boils again, pour in the hairy tripe, eel, duck blood and squid, add 5 grams of cooking wine to remove the smell, and slide it with a spoon a few times to heat the ingredients evenly. 8.Blanch the water for one minute, remove the water and pull it out.

9.Add a spoonful of cooking oil to another pot, pour in the green onion and ginger and stir-fry until fragrant, add 20 grams of spicy hot pot ingredients and 10 grams of bean paste, stir-fry to dissolve, and stir-fry the red oil. 10.

Add an appropriate amount of water, add 10 grams of light soy sauce, 2 grams of sugar, 2 grams of pepper, stir to dissolve the seasoning, after boiling, pour in soybean sprouts, tofu skin and wide flour, turn on high heat and cook for one minute.

11.Add 1 gram of salt, 2 grams of chicken powder, 2 grams of dark soy sauce to adjust the base color, remove the side dishes, put them in a basin to the bottom, and wait for the soup to boil again, pour in the hairy tripe, eel, duck blood and squid.

12.Cook on high heat for 3 minutes, remove and put in a soup bowl. 13.Pour over the original soup and sprinkle with a little minced garlic and chopped green onions. 14.Add half a spoon of cooking oil to another pot, pour in Sichuan pepper and red pepper and stir-fry a few times, turn off the heat after stir-frying until fragrant.

16.Okay, here, this spicy and fragrant Mao Xuewang is ready, try it at home when you learn it.

How to make Mao Xuewang delicious?

First, fry the Shanghai green and bean sprouts in a pot and place them in a vegetable bowl; Put a little oil in the pot, stir-fry the hot pot base, Pixian bean paste, green onions, ginger, garlic and peppercorns, then pour in an appropriate amount of water, add duck blood, luncheon meat and hairy tripe, and pour it into a vegetable bowl after boiling.

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.

Stir-fry the hot pot base until fragrant, then put in the fat intestines and stir-fry, finally pour in an appropriate amount of boiling water, put in duck blood and all kinds of vegetables, and pour hot oil after cooking.

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.

Mao Xuewang only needs to cook his favorite dishes and put them at the bottom of the pot. Put your favorite duck flesh and meat on top of the dish. Finally, put the stock, if you like to eat spicy, put a little more spicy and cook it.

The most classic method of Mao Xuewang is to make spicy tang, which is simple and very delicious, it can be said that you never get tired of eating, and the longer the time, the more delicious it is.

Stir-fry with bean paste and add underwater duck blood and favorite side dishes.

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

Teach you how to make Mao Xuewang spicy and fragrant.

It's really cool to eat like this alone.

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

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.

Step Zen bush leakage.

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 Zheng Yu into the boiled 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 the 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!

The ingredients that need to be prepared in advance include: 600 grams of duck blood, 1 fat sausage, 500 grams of hairy tripe, 100 grams of wide flour, 500 grams of soybean sprouts, 150 grams of hot pot base, appropriate amount of salt, a little Sichuan pepper, 5 cloves of garlic, an appropriate amount of vegetable oil, half a spoon of sugar, a little dark soy sauce, a little green onion, a little ginger, and 5 tablespoons of cooking wine.

1. The first step is to remove the roots of the bean sprouts and wash them.

2. Then cut the fat intestines and duck blood and put them aside for later use.

3. Blanch the hairy belly in the water, and then remove it to cool.

4. Blanch the duck blood in the water, and then remove it to cool.

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

6. Put the oil stool potatoes in the pot and heat them, add the peppercorns, green onions, ginger and garlic, hot pot base and water, and bring to a boil over high heat.

7. Put wide powder, duck blood, fat sausage, salt, sugar, cooking wine, dark soy sauce in the pot, and continue to boil.

8. Then put in the hairy belly, turn off the heat for one minute after boiling.

9. Pour the ingredients and soup into a pot of soybean sprouts, add minced garlic, and you're done.

How can Mao Bei call the stove blood to be delicious? Imitation.

Teach you how to raise your shirt with blood and spicy taste.

Mao Xuewang is a famous dish in Chongqing, rich in ingredients, exquisite in production, spicy and fragrant, ruddy in color! Here's how to make it:

Ingredients: hairy tripe, pork heart, pork belly, loach, ham sausage, bean sprouts, celery, ginger, onion and garlic, dried chili, Sichuan pepper, hot pot base, bean paste.

Method: 1. Wash the bean sprouts, cut the hairy belly into slices, cook and slice the pork heart, slice the ham, and remove the head and internal organs of the loach.

2. Put oil in the pot, fry the bean paste slightly, until the bean paste is slightly white, put ginger slices, green onion segments, garlic slices and a piece of hot pot base (depending on personal taste) and fry slightly, add the broth, put bean sprouts and celery in the pot, add pepper and chicken essence; After the bean sprouts are ripe, use a colander to remove the bean sprouts and put them in a soup pot; Leave the soup socks in the pot, put in the loach, pig heart, pork belly, ham and boil, then put in the hairy belly to cook, add monosodium glutamate, an appropriate amount of salt, and pour the soup into a basin covered with bean sprouts;

3. Put oil in the pot (a little more than 2-3 taels is appropriate) dried chili, pepper, minced garlic, chopped green onion and together, heat the oil and burst it, and pour it on the ingredients!

Authentic Sichuan flavor hair and blood.

Ingredients: enoki mushroom, a piece of duck breast, square ham, winter bamboo shoots, a box of duck blood, hairy tripe, soybean sprouts, water fungus, lettuce, soybean sprouts, fresh mushrooms.

Seasoning: green onions, salt, dried chili peppers, Sichuan peppercorns, cooking wine, chicken essence, hot pot base, Sichuan chili sauce.

Method: 1. Cut the duck meat into strips of duck blood, boil in boiling water and remove it;

2. Cut the soybean sprouts to remove the fibrous roots, put the soybean sprouts in boiling water and transfer them to the pot after they are broken, 3. Cut the lettuce head into slices, cut the ear potatoes into strips, cut the dried peppers into sections, cut the fresh mushrooms into strips, and cut the enoki mushrooms into sections.

4. The hot pot base is boiled with water, put it in the pot to boil and boil, add salt, chicken essence, and put in Xuewang, square ham slices, duck slices, soybean sprouts, water fungus, green onions and various vegetables to cook together.

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

The above is excerpted from the Internet.

Authentic guess with Mao Xuewang's practice.

Ingredients: duck blood, soybean sprouts, lettuce, black fish fillet, yellow eel, ham.

Excipients: green onion, ginger slices, garlic, dried chili pepper, Sichuan pepper, cooking wine, chicken essence, Chongqing hot pot base, appropriate amount of sesame oil.

Boil water in a pot, add a little salt, blanch the peeled and cut lettuce, remove the spike and cool for later use.

Blanch the soybean sprouts and let them cool for later use.

Add the sliced duck blood and cook for 2 minutes.

Boil the boiled eel slices, blanch them, remove them and let them cool for later use.

Pour oil into the wok and add the hot pot base.

Saute over low heat until the red oil melts.

Add green onions, ginger and garlic and turn on high heat until fragrant.

Add an appropriate amount of water.

Add the boiled duck blood again.

Add salt and cook for 5 minutes.

Add the yellow eel slices for another 5 minutes.

Add the soybean sprouts to continue.

Add a pinch of sugar.

Put in the sliced ham.

Put the black fish fillet in again.

Cook until the fillets are white and crunched.

Add a broad spoon of chicken essence and stir-fry evenly, turn off the heat.

Place the blanched lettuce in a small saucepan.

Then pour the boiled ingredients over the lettuce.

Pour sesame oil into a wok and fry the dried chili peppers and peppercorns over low heat.

Then pour the oil into the pot of Mao Xuewang.

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, put it in boiling water and remove it after boiling; 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 dissolved 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, water 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 it into 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 is a famous dish of Sichuan cuisine, which is exquisitely made, the soup is red and bright, spicy and fragrant. The production is as follows:

Mao Xuewang (Sichuan cuisine).

Ingredients: hairy tripe, shutters, duck blood.

Ingredients: squid, ham, cooked sausage, shrimp, soybean sprouts, fungus, green bamboo shoots.

Seasoning: four crystals, cooking wine, light soy sauce, bean paste, chicken juice, secret ingredients, Sichuan pepper, chili pepper, fresh pepper, red oil, sesame oil.

Ingredients: green onion, ginger, garlic.

Technique: Boil. Characteristics: red and bright color, spicy and fragrant.

Precautions: Cooked simple processing of raw materials, boiling oil.

Mega and the production process.

1: Change the knife, change the hairy belly shutters, cut thick slices of duck blood, change the squid fan guess pants to wheat ear flower knife, cut thick slices of ham, water the fungus in advance, cut the green bamboo shoots into strips for later use, green onions, ginger and garlic, and dried chili peppers for later use.

2: Blanch the bean sprouts, fungus and green bamboo shoots to the pot and add water.

3: Put the bottom oil in the pot and put the pepper and pepper in the pot, add the bean sprouts, fungus and green bamboo shoots to season and stir-fry evenly, and put the bottom of the plate for later use.

4) Boil the water again and add cooking wine to blanch the duck blood, ham, fat sausage and squid for later use.

5: Under the bottom oil of the pot, put in the peppercorns and fry until fragrant, put in the small ingredients, put in the bean paste, fry the secret ingredients, add the second soup to taste, boil the pot and taste it, remove the slag, and generally put in the duck blood, fat sausage, ham, squid, shrimp, boil into the flavor, and then put in the hairy belly and shutters and slightly boil out of the pot and put it on the plate for later use.

6: Heat the oil, red oil, pepper oil, salad oil, peppercorns, and peppercorns, and pour them on the dishes.

Note: The soup can also be thickened, which will better hang the flavor of the soup on the ingredients.

Mao's bloody limbs are ready to tremble, Chawang is good to eat, and the cave is destroyed.

Wool fiber resistant blood group auspicious wang mei ruined or spring food tutorial.

How does Mao Xuewang do trace resistance? Slice the duck blood, cut the hairy belly into strips, slice the squid with lunch meat, take it out in boiling water with Zi Jichun, prepare green onion, ginger and garlic bean paste, add water, light soy sauce, salt, chicken essence, pepper, and add lead round to your favorite dish.

Mao Xuewang uses duck blood as the main cooking material, and the cooking skills are mainly boiled, and the taste belongs to the spicy Wei Song Tuan. It originated in Chongqing, popular in Chongqing or Suihe southwest region, 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.