Slice the ham into long strips. Pig blood is cut into thick strips. 2. Soak the day lily in cold water and remove the roots. Soak Auricularia auricula in cold water, remove the roots and tear it into small pieces by hand. 3. Slice lettuce and potatoes, and cut off the roots of Flammulina velutipes. 4. Ginger and garlic are cut into large particles, and dried peppers are cut into small pieces and washed. Prepare hot pot bottom material. 5. Boil the water in the pot, and blanch the day lily and fungus for 1-2 minutes. Add beef venetian blinds, eel segments and pig blood several times (about 30 seconds).
6. Pour out the water in the pot, pour 500 ml of pork bone soup (or clear water) into the pot, add the spicy hot pot bottom material and chicken essence, and cook until the bottom material melts. If it is not salty enough, add a little salt. 7. Add potato chips and cook for about 2 minutes, then add day lily and fungus and cook for about 2 minutes, then add eel segments, beef venetian blinds, ham, soybean sprouts and Flammulina velutipes. Finally, add pig blood and cook until the soup boils again. 8. Put the cooked materials and soup into a large bowl. 9. Put 1/3 rice bowl oil (oil is essential) in the pot until it is 70% hot, add pepper and stir-fry until the color changes, and take out the pepper. 10. Stir-fry ginger, garlic, dried red pepper, star anise and cinnamon with low fire until the red pepper and ginger garlic turn brown, and pick up star anise and cinnamon.
1 1. Finally, sprinkle hot oil, dried peppers, ginger and garlic on the surface of the ingredients, and the delicious Maoxuewang is ready. Tips for making Maoxuewang 1 To be a hairy blood at home, you should choose duck blood or sheep blood. It is not recommended to use pig blood. The production process of pig blood is still dirty and the taste is not good, so duck blood is a common ingredient. 2. Cut the bought duck blood into small pieces with a knife, put it in a bowl and soak it in water. Pour a little oil into the pot and dice chopped green onion, minced garlic, ginger, green pepper and red pepper. Add some peppers to the pot, stir-fry with low fire, then pour in appropriate amount of boiling water, add soaked duck blood and other ingredients, such as bean sprouts, hairy belly, shrimp, ham slices and some vegetables, and put them in the pot to boil with high fire. 3. Pay attention when cooking. Stir gently with a spoon or shovel to avoid things sticking to the bottom of the pot. It will be easier to cook. Turn off the fire when the color of duck blood changes, add some monosodium glutamate, chicken essence, pepper powder and salt and stir. Be sure to remember gently, don't break the duck's blood. After that, put the prepared Maoxuewang into a dish, pour a spoonful of Chili oil, and finally sprinkle some chopped green onion and dried Chili.