Maoxuewang-a famous dish in Chongqing, Sichuan.

It is said that 1970 years ago, there was a stall selling chowder at Zhenshui Wharf in ciqikou ancient town, Chongqing. It is made of pig's head meat, pig's bones and peas, pig's lung leaves and fat intestines, ginger and pepper. It is very delicious when cooked with low fire.

By chance, Mrs. Pang put the fresh pig blood tofu directly into the chop suey soup, and found that the more it was cooked, the more tender it was, and the more delicious it was. This dish is made by boiling raw blood and eating it now, hence the name Maoxuewang. ?

Time passes silently like Jiangling River. Spicy temptation has improved and innovated the traditional Maoxuewang, and its soup is bright red, spicy and delicious, and full of flavor.

Second, the practice of wool pair

Composition details

Duck blood? 300 grams

Niubaiye? 250 grams

Bean sprouts? 100g

Lettuce? 1 root

Eel? the second

Ham? 50 grams

20 grams of edible oil

Salt? 10g

Red pepper? five

Pepper? 5g

Red oil hot pot bottom material? 50 grams

Pixian bean paste? 50 grams

Raw pumping? 15ml

Cooking wine? 20 ml

Sugar? 2g

Chicken essence 5g

Coriander 10g

Onion 5g

Ginger? 5g

Six garlic cloves

step

1, peel and cut the lettuce, add a little salt to the pot and blanch the lettuce for supercooling.

2. Add washed soybean sprouts and blanch for 2 minutes to cool.

3. Then blanch the beef venetian blinds, and remove them after cooling.

4. Blanch the boneless eel slices and wash the mucus off them for later use.

5. Cut the duck blood and cook for 2 minutes, and let it cool for later use.

6. Pour oil into the wok and saute shallots, ginger and garlic.

7. Add Pixian bean paste and hot pot bottom material and stir-fry for fragrance.

8. Then add some water, soy sauce and sugar.

9. Then add blood clots, eel slices and cooking wine and cook for 5-8 minutes.

10, then add beef louver, add bean sprouts, add lettuce and continue to cook for 2-3 minutes.

1 1. Add sesame oil to another pot and stir-fry yellow and red peppers on low heat.

12, add ham to the blood, add chicken essence to taste and turn off the fire.

13, put Maoxuewang into a bowl, and pour in the fried spicy oil and coriander.