What cuisine does Mao Xuewang belong to? What kind of local dish is Mao Xuewang

Mao Xuewang is one of the recipes of Sichuan cuisine, with duck blood as the main ingredient, Mao Xuewang's cooking skills are mainly boiled, and the taste belongs to spicy. Mao Xuewang is a special dish of Chongqing, this dish is to eat raw blood Wang hot, so it is named Mao Xuewang.

Meat dishes, in Sichuan, many of them will add a certain amount of meat dishes to it.

Mao Xuewang belongs to the Mao Xuewang in the Sichuan restaurant.

Mao Xuewang belongs to Sichuan cuisine and is a relatively famous dish.

This dish is famous for being a typical Sichuan dish.

It originated in the ancient town of Ciqikou, Chongqing. It is a famous snack in Chongqing. It is also called blood.

In addition to hot pot in Chongqing cuisine, the taste of Mao Xuewang is the most unforgettable, and lovers of duck blood and hairy belly chop are even more addicted to it.

Spicy hairy and bloody practice.

Step 1

Preparation of ingredients. Step 1

Duck blood and luncheon meat cut into slices 10 mm thick.

Step 1

The shutters are washed and cut into comb-shaped filaments; large intestine sections; Dried chili peppers and millet spicy chili peppers cut into rings; Slice the ginger, mince the garlic, and chop the green onion.

Step 1

Put the duck blood in a hot water pot, add green onions, ginger and cooking wine to the pot, cook for 1 minute, then remove and set aside.

Step 1

Pour rapeseed oil into a wok, add dried chili peppers and fry over low heat until fragrant, pour in soybean sprouts and salt and stir-fry until the bean sprouts are cooked, then put them out and spread them into the bottom of the bowl.

Step 1

Pour a little rapeseed oil into the pot, stir-fry the Chongqing hot pot base and bean paste over high heat, pour in millet spicy, add rice wine and chicken stock, and bring to a boil over high heat.

Step 1

Add luncheon meat, duck blood, and large intestine in turn, cook for 3 minutes, then add beef shutters and hairy tripe to cook for 1 minute, then turn off the heat, put it in a bowl, and top with minced garlic and green onions.

Step 1

Pour 3 tablespoons of rapeseed oil into the wok, put in the dried chili pepper and Sichuan pepper when it is hot, turn 1 section to low heat and fry until fragrant, then turn off the heat.

Step 1

Just pour it on the hairy blood.

Step 1

No, the hot pot is full of blood.

Mao Xuewang is a Sichuan dish.

Its taste is numb, spicy, fresh and fragrant. The word "Xuewang" refers to blood tofu, which is generally made of duck blood, and some have pig blood, and the main ingredients are eel fillet, wide belly, squid, large intestine, luncheon meat, etc. The taste is spicy.

Mao Xuewang is a major specialty food in Chongqing, because the food taste in Sichuan and Chongqing is spicy, so this Mao Xuewang is naturally also a piece of red oil.

The main ingredients of Mao Xuewang are duck blood, hairy tripe, pork, squid, and other side dishes such as bean sprouts or cabbage.

The authentic hair blood is prosperous, the red oil in the basin will not be less than half, and the oil is smooth and translucent, not muddy or turbid, and it is a pot of "red ocean" when you look at it.

Some people may wonder why Mao Xuewang uses so much red oil! In addition to Chongqing people's love of spicy, the oil in Mao Xuewang also deeply affects the feeling of collapse of the mouth, and the lack of oil not only affects the taste and texture, but also is not conducive to heat preservation, so Mao Xuewang is mostly heavy oil and spicy.

Mao Xuewang method.

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.

Production: 1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage into slices, cut the mushrooms into slices, and cut the cabbage and celery into knots for later use.

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

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

When I heard Sichuan cuisine, the first thing that came to mind was Mao Xuewang.

Everyone knows that Mao Xuewang tastes spicy and delicious, so what is the origin and history of Mao Xuewang? In fact, Mao Xuewang is still handed down from the time of the Anti-Japanese War, in the place of Shapingba Ancient Town, Chongqing, there is a place called Wang Tu Na Sunfu to buy pork, every day there will be some pig offal left in the wilderness, he will sell it at a low price, but Wang Butcher's daughter-in-law felt that it was a waste, so she came up with a way to sell the mixed hole macro chain soup, and then washed the pig's head meat, pig lung leaves, pork belly, pig intestines, put various condiments to cook the soup, and later added some pig blood to it, as a result, the customer drank this soup, the taste was incomparably delicious, very delicious and delicious, In this way, Mao Xuewang spread!

With the passage of time, Mao Xuewang's production skills are also constantly improving and innovating, and the characteristics of its soup are red and bright, spicy and fragrant, and thick in flavor. Now, Mao Xuewang's fame has led the army of Chongqing cuisine, swept the north and south of the river, and has been loved by the public.

The production of Mao Xuewang is not simple, the process is only fried season, soup, warm cooking three processes, but to boil Xuewang, hairy tripe, bean sprouts, cabbage and other meat and vegetable ingredients into a pot, but also to ensure their best taste, is not an easy task.

1. Mao Xuewang belongs to Sichuan cuisine, the taste belongs to the spicy taste, originated in Chongqing, popular in Chongqing and the southwest region, is one of the famous dishes of Sanxin in Ciqikou, a thousand-year-old town in Chongqing, which was once included in the "Chongqing Recipe" published in 1962.

2. Mao Xuewang is mainly made of pig blood or duck blood with ingredients such as duck intestines, squid, eel gliding, beef shutters, soybean sprouts, etc., and the cooking skills are mainly cooked.

3. It is said that Mao Xuewang's name is ** to its founder's surname Mao, and I heard that it later closed down because of poor management; Another theory is that 70 years ago, there was a butcher surnamed Wang in Ciqikou, Shapingba, who disposed of the leftover pieces of meat sold every day at a cheap price. Wang's daughter-in-law Zhang felt a pity, so she started a stall selling chop soup on the street, and by chance, Zhang took regret to put fresh pig Xuewang directly in the chop soup, and found that Xuewang became more tender and fresher the more it was cooked.