Today, I will share with you the pioneer of Sichuan cuisine, "Mao Xuewang". This dish can be said to have all the characteristics of Sichuan cuisine. After learning this dish, you can win other boiled dishes in Sichuan cuisine.
Prepare the materials
Ingredients: 20g hairy belly, louver 10g, a little fat sausage, a piece of duck blood, a little square ham, five or six quail eggs, five meatballs, ten prawns and a handful of soybean sprouts.
Accessories: 5 grams of red oil Pixian bean paste, 3 grams of Hong Jiu Jiuhuo pot bottom material, 3 grams of oyster sauce, 5 grams of fresh essence, appropriate amount of pepper, appropriate amount of dried pepper, and a little onion, ginger and garlic.
Mao's steps
1, hairy belly venetian blinds are alkaline, wash them with water to remove the alkaline smell, and cut them into large pieces to drain the water (cut them evenly, preferably into strips).
2. A box of duck blood and half a square ham is cut into small pieces with a knife, and the cooked fat sausage is cut into sections. Chop the onion, ginger and garlic separately (cut the onion, ginger and garlic into diamonds to make the pot look better)
3. Wash the bean sprouts and put them in a cold water pot. Heat them with fire. After boiling, turn to low heat and cook for about five minutes. Take them out for later use. Then add duck blood and scald it. Pour it out (about ten seconds).
4. Put a spoonful of cooking oil in the pot and heat it to 50%. Add a pinch of pepper, which can also be sauté ed. Then add Jiang Mo, minced garlic and dried pepper, stir-fry until the pepper changes color (the bottom material must be sauté ed to make sense), add a spoonful of red oil Pixian bean paste (bean paste is the soul of Sichuan cuisine, which is very important), and stir-fry the bean paste slowly until it is red oil.
5. Start seasoning. Add about 30 grams of oyster sauce and fresh essence, and season with a little salt, monosodium glutamate and white sugar until the hot pot bottoms out. Cook on low heat 10 second (the purpose of cooking is to make the soup more fragrant). Remove the residue from the soup with a colander, then add bean sprouts, ham slices, duck blood, pork intestines and meatballs, cook for about one minute, remove them and put them at the bottom of the soup basin.
6. Continue to put prawns and quail eggs into the pot and cook until the prawns are mature. Directly put the drained tripe100g, cook for five seconds, and pour the ingredients and soup into the pot.
7. Add chopped green onion 10g and minced garlic 10g, 5g of pepper and 5g of pepper in turn (some small ingredients to refresh and taste can be added with cumin powder at home).
8. Brush the pan, add a tablespoon of salad oil and heat it to 70%. Scoop up about100g of hot oil and pour it directly on the small materials. Pour all the small ingredients on it thoroughly to stimulate the fragrance, and then sprinkle some sesame seeds and shallots to complete the work perfectly. If you have money at home, adding sesame seeds is more perfect.
Overview of Maoxuewang
Although this recipe has so many steps, in fact, this dish is very simple. As long as the soup is cooked well, it's best to have a salty taste when you adjust your mouth in the future. Why does it taste salty? Because all the main ingredients and auxiliary materials contain water, we adjust the taste to salty in the early stage and neutralize the taste with water in the later stage.