Speaking of the origin of Mao Xuewang, it is said that 1970 years ago, a fat lady set up a stall on the street of ciqikou ancient town Water Pier in Chongqing to sell braised soup. She cooked the soup with pig's head, pig's bones and peas, added pork lung leaves and fat intestines, added ginger and pepper, and simmered the wine with low fire, which was particularly delicious. By chance, Mrs. Pang put fresh pig blood tofu directly into the chop suey soup, and found that the more it was cooked, the more tender it was, and the fresher it tasted. Many guests said yes, so they named it Maoxuewang, which became a special Jianghu dish. Today, I will bring you Mao's practice in the training of Jianghu dishes.

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1, a large collection of raw materials. Removing roots from soybean sprouts, washing and drying; Soak the vermicelli in water for later use.

2. Cut the beef omasum into strips of1.5cm; Cut pig blood into thin slices with a thickness of 1 cm, and wash them for later use.

3. Add water to the wok to boil, add two spoonfuls of cooking wine, add beef tripe blanching water 1 min, remove and cool for later use.

4. Continue to pour pig's blood, blanch it thoroughly, scoop it up and cool it for later use.

5, wok hot, add the right amount of vegetable oil, saute chopped green onion, add soybean sprouts and stir fry.

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6. Add a little salt, stir fry and put it at the bottom of the basin for later use.

7. Reheat the wok, add vegetable oil, add pepper, watercress and spices to stir fry, add onion, ginger and garlic to stir fry, and add half a pot of boiling water to boil.

8. Add wide flour and pig blood to boil, add a little salt, half a spoonful of sugar, 3 tablespoons of cooking wine to taste, and a little soy sauce to color. Boil, taste the salt, adjust to the appropriate salinity, continue to cook for 3 minutes, add tripe, cook for 1 minute, and then turn off the heat.

9. Take out all the ingredients in the pot and cover them on the fried soybean sprouts, pour in the proper amount of original soup, and add chopped garlic, pepper and dried Chili powder.

10, take another pot, add vegetable oil, heat it, pour it on the noodles, and add chopped green onion and coriander as you like.

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In fact, wool does not limit the raw materials used for fixing color, but Zhu is the main course, and of course you can't "cut corners". Others can be done according to your preference.