Mao Blood Wanton is a specialty of Chongqing Municipality and one of the originators of Yu cuisine Jianghu cuisine, originating in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish.

1, dry goods to come, authentic traditional Mao Blood Want main ingredients for duck blood (pig's blood can also be), tripe, yellow throat, eel, luncheon meat, auxiliary with bean sprouts, lettuce, etc., you like vegetables can be, bottom with.

2, tripe and yellow throat is recommended to buy fresh, do not eat hair of the water, a taste is not as good as fresh, the second drug soaked tripe residue on the human body is not good. Judge whether the maw is fresh rather than hair of water, an observation of color, fresh maw is generally deep black, two take, pick up is soft, hair of water is the color of light gray or even light brown, are due to the medicinal water soaked after discoloration, and pick up is also a straight piece.

3, the yellow throat water hair over a closer look will be like a sponge, the inner side of the very small bubbles densely packed, thicker than fresh.

4, authentic hairy blood Want is indispensable eel, which is the general restaurant general chef will completely ignore the material, but at the same time the cost of this dish will also increase. Eel pay attention not to wash off the blood, wash off is not fresh.

5, seasoning Pixian bean paste (or hot pot base), salt, sugar, pepper, garlic, green onions, soy sauce, chicken MSG (optional), cutlery chili

6, cutlery chili pepper is essential, less into the dish is not fragrant, the color is not correct. The method of production is to pepper section and pepper, with less oil slowly stir-fried to a little bit of burnt, and then chopped into fine pieces with a chopper, hairy blood Want to plate sprinkled on top of the last splash of oil, can be described as the finishing touch! This is also the only Sichuan cuisine in all the boiled series of necessary links.

7, the complete production process is, the blood cut into small pieces, into the boiling water blanch and then removed from the standby; vegetables into the boiling water after the break immediately removed from the bottom of the pad; luncheon meat slices, maw along the side of the hand torn into a piece of slice, yellow throat to remove the excess fat on the inside, cut into small sections of 2-3cm; eel slaughtered after picking the bones, cut into slices and standby, once again, do not remind the blood washed off! But the next step must be cooked!

8, ignition pour oil, under the bean paste stir-fried fried red oil (you can also use hot pot base instead), bean paste can be slaughtered in advance with a knife fine, so more flavor. Then under the large onion and garlic stir fry. Add water or stock, boiling seasoning, under the appropriate amount of salt, sugar, fresh, old pumping color, pepper to foreign, in turn under the eel, because the eel must be boiled through, the water re-boiled after 1 minute and then under the luncheon meat, 1 minute under the tripe and yellow throat, pay attention to the time of the tripe and yellow throat under the pot no more than 20 seconds, you can get out of the pot, or else for a long time, it will be old, don't worry about undercooked, the residual temperature can be soaked in it.

9, and finally put on the minced garlic, chopped scallions and knife-edge chili, splash a ladle of hot oil, how far you can smell his flavor!