How does Mao Xuewang do it? To detail the steps

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.

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.

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.

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.

When the ingredients are ready, we start cooking.

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.

15.Then pour the hot oil into the soup pot to instantly stimulate the aroma of onion and garlic, and finally add a few coriander flowers to garnish.

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

Mao Xuewang. Ingredients: soybean sprouts, duck blood, beef, beef shutters, thousand-page tofu, corn starch, dried red pepper, Sichuan pepper, cooked white sesame seeds, chives, garlic cloves, salt, Pixian bean paste, thick soup, dark soy sauce, cooking wine.

Steps: Step 1: Blanch the soybean sprouts and spread them on the bottom of a large bowl.

Step 2: Slice the beef (not too thin), add 1 gram of salt, cornstarch, dark soy sauce, and cooking wine and marinate for 10 minutes.

Step 3: Cut the duck blood and beef shutters into small pieces, blanch them separately and set aside.

Step 4: Chop the Pixian bean paste, cut the thousand-page tofu into thin slices, and cut the dried red pepper into small pieces.

Step 5: Put oil in the wok, stir-fry the marinated beef, and set aside.

Step 6: Put oil in another pot, add the bean paste and fry the red oil.

Step 7: Add three bowls of water (about 800 grams), put in a thick soup, put half of the dried red pepper into the pot, and set aside.

Step 8: After the soup boils, add the duck blood and beef shutters and beef and cook for 3 minutes.

Step 9: Put the thousand-page tofu in the pot and cook for five or six minutes, you can taste the taste of the soup, and add salt according to your taste.

Step 10: The pot is boiling, don't be idle, chop the garlic, and put it in a rice bowl with the small half of the dried red pepper and peppercorns and cooked white sesame seeds left.

Step 11: After cooking, pour it into the king with soybean sprouts, pile a little green onion in the middle, and tidy it up a little in order to look good.

Step 12: Wash the wok, pour in half a bowl of oil, burn until it smokes, and then wrap the bowl with a rag and pour it down from the green onion in the middle.

Step 13, almost, sprinkle a few green onions on the surface to decorate.

Material. Duck blood, shutters, soybean sprouts, lettuce leaves, etc.

Seasoning: Pixian bean paste, ginger slices, garlic slices, meat and bone broth, dried red pepper, Sichuan pepper, monosodium glutamate (optional), chicken essence, rock sugar, chopped green onion.

Method. 1.In the pot, turn the oil on medium heat, stir-fry the Pixian bean paste, ginger and garlic over low heat until fragrant, add the broth to boil, then add rock sugar, chicken essence, and boil over high heat.

2.After a little blanching in the pot, the lettuce leaves are immediately scooped up and placed in a large bowl to make a base.

2.Add duck blood, shipped shutters, flying water, and soybean sprouts to the boiled soup, bring to a boil, put into a large soup bowl with a good bottom, and sprinkle with chopped green onions.

3.Heat the salad oil, add the peppercorns and chili peppers, bring out the fragrance, and pour it on top.

Mao Xuewang's practice first needs to blanch the bean sprouts for later use, then blanch the duck blood, slice the spare hairy tripe, shred the beef shutters, and then add bean paste and corresponding ingredients to the pot and stir-fry, pour in spices and stock After the pot is boiled, put in the side dishes to cook, and pour in the bean sprouts.

Mao Xuewang is a Sichuan cuisine, you can prepare the ingredients first, you need blood clots, bean sprouts, um, sausages, pork belly and other ingredients, and then put it together, and then boil it with hot pot seasoning.

1.Blanch the bean sprouts for later use, blanch the duck blood for later use, slice the hairy tripe, and shred the beef shutters.

2.Add the bean paste and the ingredients to the pan and stir-fry, then add the spices and stock.

3.After the pot is boiled, put in the corresponding side dishes, cook them and pour them into the bean sprouts to complete.

Mao Xuewang's method is very simple, prepare all kinds of ingredients, and follow them directly. The practice of Sichuan cuisine is carried out, and it is very delicious to make this Mao Xuewang.

The main raw materials of Mao Xuewang are pig blood, hairy tripe, and yellow throat, which are first processed and then added with a large amount of pepper and chili oil.

How to make Mao Xuewang delicious?

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

It's really cool to eat like this alone.

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.