Maowangxue

Formula of raw materials: main ingredients: duck blood (white duck) (500g), soybean sprouts (150g) and auxiliary materials: eel (100g), pork (100g), ham sausage (150g) and yellow flower. Seasoning: green onion (50g), salt (3g), pepper (dried red tip) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g) and vegetable oil (50g). The best Maoxuewang is improved by adding sea cucumber, hairy belly, eel beef, yellow throat slices and lunch slices. Seasoning: pepper, pepper, etc. Flavor features: spicy and delicious, juicy and full of flavor, Bashu veteran, continue to write brilliantly.

Method for making Maoxuewang

Maowangxue

Method 1: Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil into a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar. Slice the main and auxiliary materials, change knives and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion. Heat salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly.

Method 2: The key to Maoxuewang's taste is the bottom soup first, followed by red oil. Stir-fry the bottom material first. There are more than 20 kinds of spices and spices used, which are difficult to count here, just like hairy belly hot pot. Stir-fry the bottom material, then mix the soup with the broth, and then add duck blood, belly slices, beef, eel, lunch slices, soybean sprouts, etc. Add it to the soup and season with pepper oil and red oil. Duck blood is different from meat. The longer you cook, the more tender and fragrant it is.

Method 3: 1, duck blood cut into pieces, blanched in boiling water and fished out; 2. Cut off the fibrous roots of soybean sprouts; 3, ham sausage cut into large pieces, pork (fat and thin) cut into pieces, lettuce head cut into strips; 4, pistil to yellow flowers, dried peppers cut into sections; 5, the hot pot bottom material is boiled in water and then put into the pot to boil and taste; 6. Add refined salt and monosodium glutamate, add blood curd, eel slices, ham sausage, meat slices, soybean sprouts, fungus, green onions and various vegetables and cook together; 7. After the soybean sprouts are cut off, turn the pot into the pot; 8. Put the wok on the fire, pour in the oil and heat it to 60%. Stir-fry the peppers until brown. Stir-fry the peppers and pour them into a pot.