Mao belongs to Sichuan cuisine, and the authentic method is far from perfect. I just wrote it in the usual way in the hotel. I hope the subject can refer to it.

First, prepare raw materials and seasonings.

A box of duck blood slices, soaked tripe venetian blind100g, square ham slices 50g, soybean sprouts100g, eel segments 50g, yellow throat slices 50g, Pixian bean paste 50g, hot pot bottom material finished product 60g, and appropriate amount of red oil.

manufacturing method

1 First, blanch bean sprouts, add a little oil to the pot, saute dried peppers, add bean sprouts, add salt and monosodium glutamate to taste, stir well and put them in the bottom of the container.

Duck blood, ham, eel, tripe and yellow throat slices are soaked in water for later use.

3 pots of hot red oil100g, add dried chili10g, dried green pepper 5g, minced garlic of Jiang Mo10g, stir-fry, add 50g of Pixian bean paste to stir-fry red oil, pour 800g of fresh soup, add 60g of chafing dish bottom material, cook into red soup, and add.

4 Add 50 grams of red oil to the pot, heat it to 60%, add 5 grams of green pepper, 5 grams of dried pepper 15, pour it into the pot, sprinkle with sesame shallots, and decorate with a little coriander leaves.

Say a few more words: the raw materials in Maoxuewang can't be put into the pot at the same time. First, the duck blood ham is tasted and then fished out, and then easy-to-cook raw materials such as beef omasum venetian blinds and yellow throat are added to ensure that the maturity and taste of all raw materials are consistent.