2. Seasoning: cooking wine 15g, edible oil 20g, onion 8g, pepper 10g, ginger slices 10g, garlic slices 5g, chafing dish bottom material 150g, and water 500ml.
3, practice steps: boiling water, adding cooking wine, hairy belly, simmer and remove. Boil water, add cooking wine and duck blood, blanch and remove. Pour in cooking oil, add onion and soybean sprouts, stir-fry and serve. Pour in cooking oil, pepper, onion, ginger slices, garlic slices, chafing dish base and water. Bring it to a boil, pour in vermicelli, duck blood, fat sausage and hairy belly, and bring it to a boil. Pan and dish, sprinkle with minced garlic. Pour hot oil. It's done.
4. Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. 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.
5, Mao Wangxue is also called "taking blood", which tastes hemp, spicy, fresh and fragrant. The word "full of blood" refers to blood tofu, which is usually made of duck blood and some useful pig blood. The main ingredients are eel slices, beef veneers, squid, fat sausage, lunch meat and so on. It tastes very spicy. Spicy and delicious, the juice is full of flavor. Taste: the soup is bright red, spicy and tender, with rich taste, which can stimulate appetite when eaten.