How to use Mao Xuewang self heating small hot pot

Mao Xuewang self-heating small hot pot is a convenient to carry and simple to operate hot pot style, and its ingredient list and production steps are as follows:

1. List of ingredients.

1.Meat dishes: hairy tripe, beef shutters, duck blood, luncheon meat, shrimp, chicken.

2.Vegetarian dishes: lotus root, enoki mushrooms, bean sprouts, coriander.

3.Seasoning: oil and salt, sugar, vinegar, cooking wine, monosodium glutamate, dried chili, Sichuan pepper, pepper, green onion, ginger and garlic, red oil hot pot base, Pixian bean paste.

Second, the production steps.

1.Prepare all the ingredients and put the lotus root slices in clean water for later use to prevent oxidation and blackening.

2.Cut off the roots of enoki mushrooms, cut ginger into large slices, cut chives into chopped green onions, peel and pat flat garlic cloves, cut dried chili peppers into small pieces, slice luncheon meat, handle clean hairy tripe and shutters to change knives, cut cooked duck blood into thick slices, remove the shrimp line from the back of the shrimp and rinse it, and chop the chicken into chicken pieces with bones.

3.Boil a pot of water, blanch the bean sprouts first, and remove them for about 20 seconds. Then put the ingredients except the hairy tripe and shutters into the pot and blanch the water, the chicken will turn white and the shrimp will turn red.

4.Prepare a soup pot, put the blanched bean sprouts on the bottom, and then put the blanched ingredients on the top according to the shape you think is beautiful.

5.In a small heat pot, relax the oil, then put the Pixian bean paste and the red oil hot pot base, and fry over low heat until the red oil is evenly mixed.

6.Cook in cooking wine, add green onions, ginger and garlic and stir-fry until fragrant, then add water, wait for a few minutes after the water boils, the fragrance in the seasoning is boiled out, use a colander or grab a fence to cooperate, filter out the seasoning, only the soup remains.

7.Put the pot with the hot pot ingredients on the heat and pour the red oil into it, submerging half of the ingredients.

8.The ingredients in the soup pot are heated on the fire, and at this time, another action of pouring oil will make a breakthrough in the overall aroma of the hot pot. The specific method is to use a wok to burn some oil, after heating, put pepper and pepper to fry until fragrant, turn off the fire before the fragrance comes out, so as not to burn, and then take out the pepper and pepper, and pour the oil into the food pot (sprinkle the dry pepper section on the top).

9.After the sound of zila and zila, the aroma will immediately overflow, and the hot pot is ready to be eaten. For the sake of aesthetics, you can also garnish with some coriander or celery and sprinkle with white sesame seeds.

The above are the specific production steps of self-heating small hot pot for your reference.

Answer: Hello, Mao Xuewang self-heating small hot pot is actually very simple, as long as the ingredients and the heating package below are poured into cold water, cover the lid and simmer for 10 15 minutes to eat a steaming small hot pot.

My family and I often went out to eat Mao Xuewang, but later found that every time we finished eating, we left lettuce, duck intestines, eel segments, and leftovers, which caused a lot of waste. Later, I tried to make it a few times at home, and the taste was not worse than that of the restaurant. In this way, a family version of Mao Xuewang hot pot has been formed.

The so-called home version is to add ingredients according to your preferences. It's safe to eat this way, and it's not wasteful.

Article**2 Mao Xuewang originated in the ancient town of Ciqikou in Chongqing and is a famous snack in Chongqing. Later, it was further developed and many ways to eat. Hot pot is one of them. Its features; The soup is red and bright, spicy and hot, tender and fresh, and the flavor is thick and thick.

Duck blood cold, has the effect of preventing iron deficiency anemia and detoxification, anemia and people who are often exposed to dust environment are especially suitable for eating, can help replenish iron and remove dust and metal particles in the intestines. However, it is not advisable to consume too much to avoid increasing the cholesterol content in the body.

Article **3 Article **4

Ingredients; 300 grams of duck blood, 200 grams of shutters.

Accessories; Cabbage, soybean sprouts, oyster mushrooms, bean bubbles.

Seasoning; Pixian hot sauce, pepper, chili pepper, oil, soy sauce, green onion and ginger, soup stock; Article **5

1 Prepare the ingredients to be used.

2 Prepare the chili pepper and Pixian hot sauce.

3 Wash the soybean sprouts and set aside.

4 Cut the duck blood into strips.

5 Wash and slice the oyster mushrooms.

6 Wash the shutters and cut into shreds.

Article**67 Bean bubbles are all open.

8 Wash the cabbage and cut into cubes.

9 Pour water into a pot, bring to a boil, add the cabbage and blanch it.

10 Remove and put directly into the small hot pot. Bottom.

11 Blanch the duck's blood in boiling water and remove it.

12 Stir up another pot, add oil, stir-fry until fragrant, pepper and chili flakes.

Article**713 Stir-fry soybean sprouts.

14 Stir-fry the soybean sprouts on top of the cabbage in the hot pot.

15 Stir up the pot again, add the oil, add the Pixian hot sauce and stir-fry.

16 After stir-frying the red oil, add the green onion and ginger and stir-fry until fragrant.

17 Add the stock and bring to a boil.

18 Add blanched duck blood and cook for 2 minutes.

Article**819 Add the bean bubbles and oyster mushrooms.

20 Finally, add the shutters and cook a little.

21 Pour all the ingredients into a hot pot lined with soybean sprouts and cabbage.

22 Heat oil in another pan.

23 Add the dried chili peppers and fry until fragrant.

24 Pour the fried chili oil over the hot pot.

In terms of ingredients, because it is made of Mao Xuewang hot pot, there are hairy tripe, beef shutters and duck blood, in addition to luncheon meat, shrimp, chicken, and vegetarian dishes such as lotus root, enoki mushroom, bean sprouts, and coriander can also be added according to your liking.

Ingredients: 40g butter, 150g peanut oil, 100g chili pepper

Auxiliary ingredients: green onion, salt, ginger, garlic, cooking wine, ingredients, cinnamon, chili paste, dried shiitake mushrooms, white pepper seeds, fennel seeds, and 3 grass fruits.

1.Fresh chili peppers and shallots, ginger and garlic finely chopped.

2.Take half of the dried chili peppers and cut them into small pieces.

3.Put the dried spices in warm water and soak for 10 minutes.

4.Remove from the pot, melt the butter, add the peanut oil, put the green onion, ginger and garlic in it, and slowly boil out the fragrance. This canola oil is the best, and peanut oil is used without canola oil.

5.Until the green onion ginger garlic becomes a little dry, take it out.

6.Add the soaked dried chilies.

7.Add other soaked dried spices and simmer for 15 minutes.

8.Add the chili paste.

9.Add fresh chili segments.

10.For more numbness, add some peppercorns.

11.Add rock sugar, huo fragrant leaves, cooking wine, and simmer for 15 minutes.

12.After boiling, put in the green onion, ginger and garlic that began to be fished out, this is just the base, and when the hot pot is boiled, add bone broth or water.

This one is made more roughly, and you can break the spices and peppers in the blender to make it more delicate. It is best to cut the grass fruit with a knife, so that it will be better to taste.

Fry ginger, garlic, pepper bean paste and other seasonings and stir-fry until the ingredients are fragrant. It can be seasoned to personal taste.

Corn silk and red pepper to increase the fire, it is called Mao Xuewang,.

All kinds of spices, sea pepper, Sichuan pepper, bones, and some beef are made together on slow heat.

Mao Xuewang is not an independent hot pot variety, it is a hot pot itself, is there a difference in the base?

Pepper. Bone. Add chicken essence to boil.

1. Prepare seasoning: 30 grams of green onion, 30 grams of ginger, 20 grams of garlic, 10 grams of coriander, 3 grams of salt, 15 grams of dried chili, 5 grams of star anise, 10 grams of Sichuan pepper, 30 grams of Pixian bean paste, 10 grams of cooking wine, 100 grams of vegetable oil, 10 grams of chicken essence, and 50 grams of hot pot base.

2. Prepare ingredients: 150 grams of soybean sprouts, 100 grams of lettuce slices, 50 grams of garlic sprouts, 500 grams of duck blood, 100 grams of eel, 100 grams of hairy tripe, 100 grams of yellow throat, 150 grams of luncheon meat.

3. Stir-fry the base: first pour oil into the pot, burn until it is hot, and then add ginger, garlic, green onions, and Pixian bean paste to fry slowly over low heat, fry the fragrance and red oil, and then fry the hot pot base, then pour in the stock or boiling water, put in the appropriate amount of salt, chicken essence and adjust the flavor and boil over high heat for 2 minutes, 4. First put in the vegetarian dishes: soybean sprouts, lettuce slices, garlic seedlings are blanched and then scooped into the bottom of the pot.

5. Then add the main ingredients:

Duck blood, eel, hairy tripe, yellow throat, and luncheon meat are cooked and poured into a basin.

6. Put the prepared green onions, dried chili peppers and peppercorns on top;

7. Boil 100g of oil in a pot until it is hot, and pour it on the dried chili peppers and peppercorns; Extract the dry and spicy flavor!

Then put the prepared coriander, and a sesame fragrant Chongqing Mao Xuewang is ready!

Summary of technical highlights:

1. When frying the base, the heat must be controlled (stir-fry over low heat), and the red oil and aroma must be fried before adding the stock.

2. Vegetarian dishes should not be put in the pot for too long, and the bottom of the pad should be removed when 8 are ripe to keep the taste crisp.

3. When pouring oil, the oil temperature must be burned to eighty percent hot in order to stimulate the fragrance of dried chili peppers and Sichuan peppercorns.

Mao Xuewang actually brought a misunderstanding to many people, thinking that it was Xuewang, but in fact, Mao Xuewang is a dish similar to Malatang, which has many side dishes added together, and if you want to taste good, you need to add an appropriate amount of chili, pepper and spices. After it comes out of the pan, sprinkle minced garlic and chili peppers on the surface and pour hot oil on it, and the aroma comes out, satisfying both the sense of smell and taste.

First of all, prepare more dried chili peppers, green onions, ginger, garlic, and ingredients are indispensable, and then you also need to add some bone meat, and the hair and blood are more fragrant.

Teach you how to make Mao Xuewang spicy and fragrant.

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.

Ingredient breakdown. Ingredients;

200 grams of duck blood.

400 grams of beef shutters.

300 grams of brisket.

300 grams of shutters.

200 grams of bean sprouts.

1 lettuce. Egg dumplings to taste.

Accessories; Pixian bean paste to taste.

Ginger to taste. Appropriate amount of green onions.

1 sprig of garlic. Salt to taste.

Coriander to taste. Spicy flavor.

Simmering process. Half an hour takes time.

Normal difficulty. The steps of the practice of Mao Xuewang hot pot.

Wash the raw materials you bought, shred the shutters and lettuce, shred the beef and duck blood, shred the ginger and green onions, and press the garlic into foam.

Blanch duck blood, beef shutters, shutters and lettuce separately.

Sit in a pot and heat it, put in the salad oil, first put in the peppercorns and squeeze the fragrant, then add two tablespoons of Pixian bean paste and stir-fry, then add ginger, onion and garlic and stir-fry until fragrant, and add the stock or water.

After boiling, add the brisket, beef shutters, shredded shreds, duck blood clots, and continue to boil the pre-made egg dumplings, skimming off the foam.