※※Maoxuewang originated in Ciqikou Ancient Town, Chongqing, and is a famous snack in Chongqing. Later, it developed further and evolved into many ways to eat it. The popular Maoxuewang on the market is a small hot pot developed on the basis of hot pot in a hot pot restaurant in Qixinggang. What we introduce here is the method of making Qixinggang Maoxuewang.
◎Ingredients:
500g duck blood, 100g eel slices, 100g pork, 150g ham sausage, 50g fresh yellow flowers, 150g soybean sprouts, water 50 grams of fungus, 100 grams of lettuce, 50 grams of green onions, 1 gram of refined salt, 15 grams of dried chili peppers, 5 grams of Sichuan peppercorns, 10 grams of cooking wine, 50 grams of MSG, 3 packets of hot pot base, and 50 grams of mixed oil.
◎Preparation method:
1. Cut the duck blood into strips, simmer in boiling water and remove; cut off the fibrous roots of the soybean sprouts, cut the ham into large pieces, and cut the pork ( Cut into slices (half fat and half fat), cut the lettuce heads into strips, remove the pistils from the yellow flowers, and cut the dried chilies into sections.
2. Dissolve the hot pot base ingredients with water, put it into the pot and bring to a boil, add refined salt and MSG, add Xuewang, eel slices, ham sausage, meat slices, soybean sprouts, water-cured fungus, Boil green onions and various vegetables. After the soybean sprouts are broken, remove from the pot and transfer to a basin.
3. Place the wok on high heat, pour in the mixed oil and heat it until it is 60% hot. Add the chili pepper knots and fry until brownish red. Add the peppercorns and fry until fragrant. Pour it into a basin and serve.
◎Features:
※※The soup of the finished dish is red and bright, hot and spicy, tender and fresh, and has a strong taste.
●The picture shows that hairy blood is prosperous;
Picture 1, /upimg2/2004/7/29/689803274.jpg
Picture 2, /upimg2/2004/ 7/29/854478750.jpg
Figure 3. /upimg2/2004/7/29/496717793.jpg
http://www.cq.xinhua.org/jyfw/ 2004-04/15/content_1980937.htm
DIY Sichuan delicious Maoxuewang
Maoxuewang is my favorite Sichuan dish and is a must-try every time I go to the hotel. One of the dishes, I have eaten Maoxuewang from many places, each with its own unique taste, but my favorite is the Maoxuewang that I made at home with great care. I think it’s because I add my deep love for them when cooking it seriously for my family. reason.
Let’s first talk about the legend about Maoxuewang. It is said that 70 years ago, there was a butcher named Wang at the water dock of Ciqikou Ancient Town, Shapingba, who sold the offal left over from selling meat at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she started a stall selling offal soup on the street. She used pork head meat, pork bones and peas to make a soup, added pork lung leaves, fat intestines, ginger, Sichuan peppercorns, and cooking wine and simmered it over low heat. It tastes particularly good. By chance, Zhang put fresh pig blood directly into the offal soup, and found that the more the blood was cooked, the tenderer it became and the taste was more fresh. This dish is made by boiling Shengxuewang and eating it right away, hence the name Maoxuewang.
My approach is based on this legend and summarizes the characteristics of Maoxuewang in various hotels I have eaten. Taking into account the health factors of my family, the ingredients used are also very fresh and healthy. The preparation method is as follows:
Materials: One fresh chicken, half fresh pig heart, half fresh pork belly, 8 slices of premium Jinhua ham, 10 premium dried mushrooms, 3 taels of fresh soybean sprouts , 2 green onions, 4 slices of cabbage, celery, some pickled peppers, 4 dried peppers, sesame oil, pepper, MSG, chicken essence, a little Zhenjiang balsamic vinegar.
Method:
1. When slaughtering chickens, carefully collect the chicken blood into a clean bowl, wait for it to cool and solidify, and then carefully cut it into small strips for later use.
2. Cut the chicken breasts, legs, etc. from the grass chicken into pieces.
3. Slightly scald the remaining chicken bones in boiling water, remove and wash them, then simmer them in a small pot over low heat for 3 hours to make a stock.
4. Clean the pig heart and cut into small pieces.
5. Clean the pork belly (you can cut it into pieces and rub it carefully with flour or salt to remove the smell) and cut into small pieces.
6. Place the wok on high heat, add a little salad oil, and when it is hot for 7 minutes, stir-fry the celery, green onions, cabbage, and soybean sprouts until cooked, add chicken essence, add a little sesame oil, and put it in a bowl. Use it as a base in a bowl.
7. Place the wok on high heat, put the chicken, pork belly, pig heart, ham slices, and mushrooms into the wok, add pickled chili peppers, dried chili peppers, and Sichuan peppercorns and stir-fry for 3 minutes, spray a small amount Add a little fresh chicken soup to the cooking wine, then carefully add chicken blood strips, sesame oil, monosodium glutamate, chicken essence, vinegar and other seasonings, then take it out of the pot and add the stir-fried auxiliary ingredients for the base.
8. With a bowl of fragrant grass chicken soup sprinkled with chopped green onion, my love, hair and blood can be enjoyed by my family.
Another:
Recipe name: Chongqing Maoxuewang
Recipe category: Sichuan cuisine
Recipe ingredients: duck breast, pork Heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, Sichuan peppercorns, MSG, chicken stock
Production process
1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage into slices, cut the mushrooms into slices, cut the sea cabbage and celery into sections and set aside.
2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put it in a bowl and cook in the bowl. Bottom use.
3. Place the wok on a high fire, put the chicken breast, pork belly, pig heart, and ham sausage into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, and then Add butter, sesame oil, monosodium glutamate, and chicken essence to the pot, then add the stir-fried auxiliary ingredients for the base and serve