Sichuan style Maoxuewang originated in ciqikou ancient town, Chongqing, and is a famous snack in Chongqing. Maoxuewang, also known as Maoxuewang, tastes hemp, spicy, fresh and fragrant. Duck blood is the main ingredient, and Mao Xuewang's cooking is mainly cooking, with a spicy taste. Maoxuewang is a specialty of Chongqing. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.
Mao led the army of Sichuan cuisine with his fame and swept the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and strong taste. It is a famous Bashu dish worth tasting quickly.
In life, "Mao" is a Chongqing dialect, which means rough and sloppy. This dish is mainly made of various kinds of beef veneers, and there are no strict ingredients. It is also appropriate to use "Mao" to publicize, and "blood flourishing" is also called blood tofu.
Matters needing attention
1. The spicy Chili oil on the surface is the key to the fragrance of Maoxuewang. However, due to the need to use a variety of spices and stir-fry a lot of pickled peppers and butter for a long time, it is not easy for ordinary families to do all the materials well.
2, Chongqing hot pot bottom material and wool red oil production method is the same, so you can directly use Chongqing hot pot bottom material when making wool at home.
In addition, at the domestic dining table, Mao Xuewang takes duck blood as the main ingredient, and cooking is mainly cooking, with a spicy taste. Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name.