What side dishes does Mao Xuewang need, and what side dishes does Mao Xuewang need

The side dish that Mao Xuewang needs:

Ingredients: 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!

Today, I would like to introduce a Sichuan dish: Mao Xuewang. If you want to make every dish of Mao Xuewang, it is tender and delicious, follow me and teach you how to make a fresh version of Mao Xuewang.

Homemade hairy blood, these side dishes are essential.

Mao Xuewang. The side dishes include duck blood, fat intestines, and hairy tripe.

Bezoar throat. Ham, squid, duck intestines, beef, yellow eel slices, luncheon meat, as well as vegetarian soybean sprouts, daylily, lettuce, wide flour, fungus, seasonal vegetables, etc. You can mix and match the ingredients according to your liking, and there are no prescribed ingredients.

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 and is popular in Chongqing and southwest China.

It is a famous traditional dish.

Mao Xuewang is also called "Mao Xuewang", the taste is numb, spicy, fresh and fragrant. The word "Xuewang" refers to blood tofu, generally duck blood, individual pig blood, the main ingredients are eel fillet, hairy belly, squid, fat intestines, luncheon meat, etc. The taste is spicy, spicy and fragrant, and the juice is thick and flavorful.

The soup is red and bright, spicy, hot, tender and fresh, the taste is strong and thick, and the appetizer promotes appetite.

Mao Xuewang is fragrant and ruddy, authentic Mao Xuewang, the red oil in the basin will not be less than half, and the oil is smooth and translucent, not muddy or turbid. Its soup is red and bright, spicy and fragrant, and has the characteristics of strong and thick flavor of Nianxin. Low oil not only affects the taste and texture, but also does not help keep warm.

In order, it is recommended to eat meat first, then cabbage, vermicelli, etc. Because the leaves are easy to "hang oil", they taste more spicy. Step by step, starting with something that isn't too spicy.

Mao Xuewang cooking skills to cook the main dish, the taste belongs to the spicy taste, is a famous traditional dish, this dish is the raw blood Wang hot and eaten, and hairy belly chop as the main ingredient, so it is named, Mao Xuewang is a special dish of Chongqing, but also Chongqing cuisine Jianghu cuisine.

One of the originators.

As one of the representative dishes of Sichuan cuisine, Mao Xuewang has always been loved by people. And Mao Xuewang also has a variety of practices, according to different groups of people, there are different practices.

In this dish, the hard dishes are mainly duck blood and hairy tripe;In order to save costs in restaurants, many times some additional side dishes will be added, so that the whole dish looks appetizing and very affordable. Under the effect of Mao Xuewang's soup base, these side dishes also become very flavorful;So many times, people like these side dishes very much. When we are cooking Mao Xuewang, we need to prepare duck blood, hairy tripe, luncheon meat, and an appropriate amount of lettuce and bean sprouts.

This is my personal favorite side dish, and I can add or remove the type of side dish according to my personal preference. The bean sprouts and leftovers in Mao Xuewang are all side dishes for the base;They just need to be blanched in boiling water, then drained and placed on the bottom of the dish. When blanching, in order to add more flavor to the lettuce and bean sprouts, you can add an appropriate amount of salt.

Now there are all kinds of cooking seasonings on the market, if you feel that you can't make Mao Xuewang soup, you can directly buy Mao Xuewang seasoning. You can also use Pixian bean paste, add millet peppercorns, chili shells, and green onions, ginger and garlic to make red soup. After the red soup is boiled, add the duck blood to cook, and add the hairy tripe before cooking.

If you want Mao Xuewang to have a soul, you also need to heat the oil after putting it on the plate, fry it with chili pepper and peppercorns, and finally pour the hot oil on top of Mao Xuewang.

Mao Xuewang requires the following ingredients and seasonings:

Ingredients: 1 piece of duck pin, an appropriate amount of hairy belly, an appropriate amount of shutters, 50 grams of enoki mushrooms, 2 pieces of bean skin, 50 grams of green vegetables, 50 grams of bean sprouts, 1 ham sausage, and an appropriate amount of coriander.

Auxiliary ingredients: appropriate amount of salt, a little chicken essence, 80 grams of hot pot base, appropriate amount of green onion, ginger and garlic.

Homely hairy and bloody practice:

1. Wash the ingredients and put them on a plate for later use.

2. Green onions, ginger and garlic.

3. 80 grams of hot pot base.

4. Boil water in a pot, blanch the hairy tripe and shutters in boiling water and set aside.

5. Continue to blanch the duck blood and set aside.

6. Pour a little oil into the pot and stir-fry the chives, ginger and garlic.

7. Pour in the bean sprouts and stir-fry.

8. Pour water, add the base after the water boils, and cook until fragrant.

9. Pour the prepared vegetables into the pot.

10. Add hairy tripe and shutters, duck blood, and square ham in turn, and then add a little salt and chicken essence to taste when it is boiled.

11. Pour into the prepared bowl and sprinkle the parsley evenly on top.

Preparation materials: 300 grams of duck blood, 200 grams of hairy tripe, 150 grams of eel, a package of spicy hot pot base with clear oil, 3 ham sausages, 150 grams of yellow throat, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of garlic cloves, appropriate amount of chopped green onions, appropriate amount of quail eggs, 100 grams of duck intestines.

Production steps: 1. Cut the side dishes, cut the ginger and garlic into cubes, cut the red pickled pepper and millet into spicy circles, cut out the green onions, cut the green onions, and prepare two corianders.

2. Slice ham sausage and luncheon meat for later use.

3. Cut the duck blood into thick slices for later use.

4. After the hairy belly is washed, change the knife into a large piece for later use.

5. Cut the eel into sections, wash it and set aside (the vendors help kill the gang and remove the bones).

6. Slice the yellow throat, and open one or two knives in the thick place.

7. Heat the pan, add an appropriate amount of base oil and dry pepper sections, fry the side dishes until they are broken, and then set aside the bottom.

8. Take a hot pot, put an appropriate amount of oil, and stir-fry ginger and garlic, green onion and white pickled pepper and millet over medium heat to bring out the aroma.

9. Add the hot pot base and an appropriate amount of bean paste, add an appropriate amount of salt, sugar, chicken essence and light soy sauce to taste.

10. After boiling over high heat, add the ingredients in turn, eel, quail eggs, duck blood, yellow throat, luncheon meat, ham sausage, hairy tripe, duck intestines, and boil for about 3 minutes.

11. Finally, pour hot oil on it, and you're done.

Ingredients: 170 grams of duck blood, 110 grams of mung bean sprouts, 150 grams of cucumbers, 130 grams of potatoes, 125 grams of cooked beef shutters, 140 grams of square legs in salted water, appropriate amount of minced garlic, appropriate amount of hot pot base, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce.

1. Slice duck blood, wash mung bean sprouts, wash and slice cucumbers, wash and peel potatoes, cut cooked beef shutters, and slice salted square feet for later use.

2. Heat the oil from the pot, add the minced garlic and hot pot base and stir-fry.

3. Then, add the potatoes and stir-fry.

4. Then, add an appropriate amount of water to boil and boil until the potatoes are broken.

5. Then, add mung bean sprouts, duck blood and beef shutters, turn and bring to a boil for 3 minutes.

6. Finally, add the cucumber and add an appropriate amount of salt.

7. Add an appropriate amount of light soy sauce and stir the oyster sauce to turn off the heat and remove from the pot.

8. Done.

Ingredients: 150g beef shutters, 150g tripe, 100g beef tendon, 1 box of duck blood, 5 scallop meat, luncheon meat box, 1 handful of bean sprouts, lettuce root, 5 fungus, 1 green onion, 1 piece of ginger, 10 dried chili peppers, 1 tablespoon of hot pot base, 10 quail eggs, 1 teaspoon of salt, 2 bowls of bone broth.

1. Raw material diagram.

2. Shred the tripe shutters, blanch the beef tendons, blanch the scallop meat, cut the duck blood into pieces and cook for 2 minutes. Luncheon meat slices, lettuce slices, green onion slices and ginger slices.

3. Put oil in the pot and fry the hot pot base over low heat until the oil turns red.

4. Add green onion and ginger and bone broth to boil.

5. Add salt to taste, blanch the vegetarian vegetables first, boil the bean sprouts and lettuce fungus in the pot and remove it.

6. Add the 100-leaf tripe, beef tendon, duck blood scallops, quail eggs and luncheon meat and cook together over low heat for 5 minutes.

7. Put it out in a container.

8. Mix in the soup and pour the oil on top of it.

Prepare ingredients: hairy blood, duck blood, hairy tripe, wide noodles, fat sausage, bean sprouts, hot pot base, green onion, light soy sauce, garlic.

1. Remove the roots of soybean sprouts, wash and control drying; Soak in water with wide powder and set aside.

2. Cut the fat intestine into diamond-shaped thick slices.

3. Cut the hairy belly into centimeter strips; Cut the duck blood into 1 cm thick slices, wash and set aside.

4. Add water to a wok and bring to a boil, add two tablespoons of cooking wine, and blanch the belly for 1 minute.

5. Pick up and let cool and set aside.

6. Continue to add duck blood and blanch thoroughly.

7. Heat a wok, add an appropriate amount of vegetable oil, stir-fry chopped chives, and stir-fry soybean sprouts.

8. Reheat the wok, add vegetable oil, peppercorns and stir-fry until fragrant, and stir-fry green onions, ginger and garlic until fragrant.

9. Add the hot pot base, stir well, add half a pot of boiling water and bring to a boil.

10. Add wide flour and duck blood to a boil over high heat.

11. Remove all the ingredients from the pot and cover the fried soybean sprouts, pour in an appropriate amount of original soup, and put on the chopped garlic.

The side dishes in Mao Xuewang include duck blood, fat sausage, hairy tripe, bezoar throat, ham, squid, duck intestine, beef, yellow eel slices, luncheon meat, soybean sprouts, daylily, lettuce, wide noodles, fungus, seasonal vegetables, etc.

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 the raw blood Wang freshly hot, so it was named Mao Xuewang, the fame of Mao Xuewang has led the Sichuan cuisine army, swept the north and south of the river.

In addition to the basic three things: Mao (hairy belly), blood (duck blood), Wang (intestine Wang, that is, fat intestines), the common collocations are yellow eel skin hands, yellow throat, ham slices, etc.;Soybean sprouts are the most traditional side dishes, but you can also add celery, lettuce, lotus root, mushrooms, etc., as long as you like, you can put it in and cook it.

Historical allusions to Mao Xuewang:

In the 40s of the twentieth century, there was a butcher surnamed Sun in the water port of Ciqikou Ancient Town, Shapingba, who sold the leftover pieces of pork every day to solve them cheaply. Wang's daughter-in-law, Zhang, felt regretful, so she set up a stall selling miscellaneous soup on the street, using braised pork head meat, pork bones into ginger, pepper, and rice wine spine to simmer over a simmer, add lentils to make soup, add pig alveoli, cold chicken, the taste is particularly good.

In an inadvertent opportunity, Zhang immediately put fresh pig blood tofu into the chop soup, and found that the blood tofu became more tender and fresher the more he cooked. This common dish is to eat raw blood tofu on the spot, so it is named Mao Xuewang. "Mao" is a Chongqing dialect, which means not smooth and sloppy.

The side dishes that Mao Xuewang needs: duck blood, soybean sprouts, eel, pork, hairy tripe, etc.

1. Duck blood. Duck has a kind of meat food that we usually eat, duck blood is duck blood, which can also be eaten, and the taste is very rich and has a lot of practices, duck blood is similar to pig blood, after a series of processing regimes to remove its fishy smell, and then processed into a variety of food, it tastes very delicious.

2. Soybean sprouts.

Soybean sprouts are a kind of vegetable that belongs to sprouts, and it is one of the world's leading food processing scientific and technological achievements in China. Although soybean sprouts are small and inconspicuous, they can be appreciated by both the elegant and the vulgar. Soybean sprouts are easy to cultivate, do not require soil and fertilizer, and are very fast, from "sowing" to "harvesting" in about a week.

3. Eel. Yellow eel, also known as eel, was called cicada fish, yellow cicada, etc. in ancient times. The body is slender and serpentine, about 20-70 cm long, and can reach up to 1 meter long.

The anterior part of the body is rounded and posteriorly flattened, and the tip of the tail is thin. The head is long and rounded. The mouth is large, terminal, the upper jaw is slightly protruding, and the lip is quite developed.

There are fine teeth in the upper and lower jaws and on the oral cavity. The eyes are small and covered by a thin skin. The head is thick and the tail is thin, the body surface is protected by a smooth mucosa, no scales, the color is yellowish-brown, the body has irregular dark spots, the fins are underdeveloped and basically disappear, and there is only one three-edged thorn on the whole body, and the spines are less and the flesh is thick.

Slow down the dust. <>4. Pork. Pork, also known as pork meat, is the meat of domestic pigs of the pig family. There are 5 times more antibiotics in pork than in beef.

As one of the important animal foods on the table, pork is more soft in fiber, less connective tissue and more intermuscular fat in muscle tissue. Pork made from pig ears, feet, noses, heads, tongues and even offal produced by slaughtering unimportant parts of domestic pigs can also be fried into dishes with other vegetables. Envy.

5. Hairy belly. The hairy belly is the valve stomach part of the cow's stomach, and the cow is a compound stomach ruminant, with four stomach chambers: rumen, net stomach, valve stomach and wrinkled stomach. The folds in the inner layer of the stomach wall of the valve stomach form hundreds of leaves, and the arrangement is similar to the shutters, so the valve stomach is also called the louver belly, and the hairy belly is also called the cow shutter.

The gastric wall of the valve stomach is composed of mucosal layer, submucosal tissue layer, sarcosal layer and serous layer from the inside to the outside, among which the sarcosal layer is the most developed, which is composed of two layers of smooth muscle, the inner ring muscle and the outer longitudinal muscle, which is the main edible part of the hairy belly.