The originator of Jianghu cuisine "Maoxuewang", what can be done to make it spicy and delicious? Today, I want to share with you the practice of "Mao Wang Xue", which is a bowl of delicious food and suitable for many friends who like spicy food. This dish has the shadow of hot pot, and duck blood is the most commonly ordered in hot pot. The soup is bright red, spicy and delicious, and has a mellow taste. Friends you like should learn it soon.

Maowangxue

1. Now let's prepare the side dishes.

Prepare a proper amount of bean sprouts, wash them and put them in the pot. Prepare some mushrooms, remove the roots and cut them into thin slices. Prepare two pieces of tofu skin and cut them into wide strips. Prepare a handful of Sichuan flour and soak it in advance. Prepare some small parsley and cut it into small pieces. There are no restrictions on the types of side dishes, and you can add them according to your own taste.

Now let's prepare the ingredients.

Prepare some sausages and cut them into small pieces. Prepare a piece of duck blood, cut into pieces, wash it with clear water, and cut into pieces. Take a proper amount of tripe, cut it into small pieces and wash it.

3. Now prepare the auxiliary materials.

Prepare a piece of ginger and cut it into diamond-shaped pieces. Prepare a few pieces of garlic and cut them into thin slices. Prepare some pickled peppers and cut them into rings. Prepare a handful of garlic, pat it flat and cut it into minced garlic. Prepare 30 grams of hot pot seasoning and cut into thin slices.

4. Start cooking now.

Heat the oil in the pot. When the oil temperature reaches 50%, add a small amount of green pepper and dried pepper, pour ginger and garlic slices and pickled pepper segments, stir-fry the flavor of the materials on low heat, add two spoonfuls of bean paste, pour into the bottom of the hot pot, stir-fry the sauce, stir-fry the red oil, add appropriate amount of water, and cook for two or three minutes on high heat to cook the flavor of the sauce. Pour bean sprouts, mushrooms and other side dishes into the pot and cook until they are cut off. Add salt, pepper, chicken essence and sugar. When the side dish tastes good, take it off and put it at the bottom of the plate.

Pour the duck blood and sausage into the pot and cook for about 2 minutes, then add the tripe and cook for another 30 seconds. Pick up the pot and put it on the plate. Add garlic, dried peppers, white sesame seeds and pepper, and finally pour in hot oil to stimulate the spicy taste. It's delicious. Don't cook tripe for more than 30 seconds, otherwise it will be easy to boil and the taste will not be fresh enough. When stimulating oil, the oil temperature is only 70% hot, which can fully stimulate the taste of small things without frying.