Mao is no stranger to everyone. I believe many people have eaten it. Spicy and delicious, delicious and delicious, deeply loved by everyone. Maowangxue is also a famous specialty, which is also served in many restaurants. It is also a dish that I must order when I go to the restaurant. The practice is also very simple. I can also do it at home. Mao wants to taste delicious, mainly the bottom material. Let's share Mao's top secret formula.
First, Mao's practice 1. Prepare ingredients: tripe, duck blood, black fish fillet, ham, fat sausage, bean sprouts, fungus, ginger, garlic, onion, salt, dried Chili, cooking wine, sugar, chafing dish base, pepper, bean paste, pepper, chicken essence and sesame oil.
2. Wash and slice the processed beef omasum, wash and slice the ham, soak the duck blood in clear water to remove the fishy smell of duck blood, cut it into thick slices and cook it in a pot. After cooking, take it out for use, wash the bean sprouts, prepare the black fish fillets, soak the fungus in advance, take it off, wash it, and put it in a pot for use.
3. Wash the fat sausage, put it in a pot and cook it, and cut it into sections for later use. Blanch the hairy belly with clear water and take it out for later use. You can also add ingredients according to your own preferences. Wash the onion, ginger and garlic, slice the ginger and garlic for later use, wash and cut the dried pepper into sections, take the oil from the pot and put it into the bottom of the hot pot.
4. Stir-fry over low heat to melt and stir-fry the red oil. Add onion, ginger, garlic, dried pepper and bean paste, turn on the machine, add appropriate amount of water and cooking wine, add cooked duck blood, add salt and cook for a while, then add tripe, bean sprouts, fat sausage, fungus and ham slices, add sugar and salt and cook for a while.
5. Add black fish fillet, cook until the fish fillet turns white and firm, then add pepper and chicken essence, stir-fry evenly, turn off the fire, pour the soup into a clean container, heat the hot oil in another pot, pour in a proper amount of sesame oil, add dried pepper and sesame pepper, stir-fry over low heat, evenly pour it on Maoxuewang, sprinkle with chopped green onion, and Maoxuewang will be ready.
Small technique
1, Mao everyone does it differently. You can put side dishes according to your own preferences. The most important thing is the bottom material, which is also the soul of Mao and can be adjusted according to your own taste. The bottom material must be sauteed, so that Maowangxue will be spicy and delicious.
2. No matter what ingredients you choose, you should choose fresh ingredients. The ingredients should be washed and soaked. Drowning water, especially duck blood, must be treated well, or it will smell bad. When the ingredients are submerged, don't drown them for too long, which will affect the taste.
Summary: whether Mao is delicious or not is mainly the bottom material, which is also the soul of Mao. To make Mao Wangxue, you can choose ingredients according to your own preferences. As long as you master the skills, you can make spicy and delicious Maowangxue at home. You can try it if you like.
Every time I get together with my friends, I always order a piece of Mao Xuewang to eat, drinking beer and blowing cows. It's really a pleasure. Later, I began to study how to make super delicious Maoxuewang at home. After repeated research, I made the present Mao Xuewang, which was well received by my friends. I will share this with you. It's easy to learn and tastes first-class.
Prepare 120g beef omasum, 1 box of duck blood, 200g eel, 1 lettuce, 150g soybean sprouts, 1 spoon Pixian bean paste, 100g hot pot bottom material, appropriate amount of ginger and garlic, and small sauces.
Gourmet steps ① Prepare the above ingredients and seasonings, among which duck blood, hairy belly, yellow throat and eel are the soul side dishes of Mao Wangxue, and it is best to have these four ingredients.
(2) Peel the lettuce and cut it into thin slices, cut the duck blood into large pieces, take the hairy belly and yellow throat out of the refrigerator to thaw, cut the eel into small pieces, and slice the lunch meat for later use.
(3) Food processing: ginger, garlic and millet pepper are sliced into small pieces, dried peppers are cut into small pieces with scissors, and hot pot bottom materials are cut into small pieces with a quarter bag.
(4) Take the pan, add a little oil, add green pepper and stir-fry when it is 50% hot, then add minced garlic and dried pepper and stir-fry until fragrant.
⑤ Pour the lettuce into the pot and stir-fry for 1 min, then add the bean sprouts and lettuce leaves and put them into a large plate.
⑥ Boil water in the pot, add a little salt, add duck blood after the water boils, and then blanch beef omasum, yellow throat and eel after taking out.
⑦ Make it formally, pour in proper amount of oil, add chafing dish seasoning, millet pepper, dried pepper, ginger slices, garlic and pepper, continue to stir fry, and stir fry with seasoning oil in medium fire.
⑧ Add Pixian bean paste, stir fry in red oil, and add two bowls of water, even better if there is broth. After boiling, add 1 tbsp chicken essence, 2 tbsp salt, 1 tbsp pepper and 1 tbsp sugar.
Pet-name ruby side dishes, add eel segments, duck blood, lunch meat, beef omasum and yellow throat, and cook on medium and small fire 1 min, then turn off the fire and take out the pot.
10) put that cook ingredients into a big dish with the bottom dish just laid, and sprinkle with white sesame, garlic and dried peppers.
? Pour 1 tbsp hot oil and sprinkle a little coriander or celery leaves to increase the temptation of color and smoothness.
Matters needing attention
1. If you don't like it too spicy, you can skip the millet pepper. This is spicy.
2. If you don't like the bottom material of butter hot pot, you can add more bean paste as the bottom material.
The blood rush made by this way is really delicious. I often cook for my friends when they come, killing the taste of the restaurant. Delicious and hygienic, you can eat at home.
If you like my sharing, please like it and pay more attention. I am a gourmet shop, and I love food! I like Maoxuewang, because it is beautiful, the ducks are red and shiny, the plump hairy belly is lying on the soft ham, and bean sprouts are scattered everywhere. Hot hot oil permeates the background color of dishes, and the aroma is attractive and mouth-watering.
I also like the shape of chopped green onion, minced garlic, dried pepper and other seasonings floating on the surface. The visual impact of spicy and delicious fragrance has not yet reached the mouth, and the tongue has tasted its taste.
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.
major constituent
Bean sprouts, crystal powder, lunch meat, duck blood, beef omasum, venetian blinds, cuttlefish flower.
condiments
Chopped green onion, minced garlic, dried pepper, pepper, pepper.
condiment
Cooking oil, salt, cooking wine, chicken essence, sugar, Jingsha bean paste,
Jingsha Chili sauce, tomato sauce, traditional hot pot bottom material.
Practice steps
1. Put water in the pot, add two spoonfuls of salt and let it boil.
2. Blanch the washed bean sprouts and soaked crystal powder and spread them on the bottom of the plate.
3. Add a little cooking wine to boiling water, blanch the luncheon meat, duck blood, beef venetian and cuttlefish flowers, remove and wash them for later use.
4. Heat oil in the pot, add pepper and pepper and stir-fry until 70% hot.
5. Then add chopped green onion and minced garlic and saute until fragrant.
6. Then fry the peppers.
7. Stir-fry the spicy taste, add the traditional hot pot bottom material and stir fry, then add Jingsha Chili sauce, Jingsha bean paste and a little tomato sauce to continue stir fry.
8. Add water to the pot to boil, add chicken essence and sugar to taste.
9. After the water is boiled, all the seasonings are put into the soup. At this time, all the seasonings are fished out and thrown away.
10. Cook the cooked lunch meat, duck blood, beef omasum, venetian blinds and cuttlefish flowers in the soup.
1 1. Take the cooked ingredients to the plate and pour the soup.
12. Sprinkle with chopped green onion, garlic cloves, dried peppers and pepper.
13. At this time, boil the oil in the pot. When it is 100% hot, pour the hot oil on the plate and serve.
Mao's soul is the bottom material, so you must fire it. Stir-fry the red oil in the chafing dish with low fire first, then stir-fry with onion ginger and bean paste with high fire, add appropriate amount of water, salt, pepper, pepper, sugar and chicken essence to taste, then add your favorite side dishes, bring to a boil, put on a plate, add minced garlic, chopped green onion and dried Chili, and pour it on.