Composition details:
Duck blood, bean sprouts, lettuce, black fish fillets, Monopterus albus, ham, onion, ginger slices, garlic, dried pepper, pepper, cooking wine, chicken essence, Chongqing hot pot bottom material, sesame oil.
1, prepare all the ingredients.
2. Boil water in the pot and add a little salt. Add peeled and diced lettuce, blanch, remove and cool for later use.
3. Put the bean sprouts in blanching water and cool them for later use.
4. Add duck blood slices and cook for 2 minutes.
5. After boiling the water, switch the fire to the eel slices, blanch them, take them out and cool them for later use.
6. Pour the oil into the wok and add the hot pot bottom material.
7. Stir fry over low heat until the red oil melts.
8. Add onions, ginger and garlic to make them spicy and fragrant.
9. Add the right amount of water.
10, adding wine.
1 1. Add boiled duck blood.
12, add salt and cook for 5 minutes.
13, put the eel slices in for another 5 minutes.
14, add soybean sprouts to continue.
15, add some sugar.
16, put the ham slices in.
17, put the black fish fillets in.
18, cook until the fish fillets turn white and tight.
19, add a spoonful of chicken essence, stir well and turn off the heat.
20. Put the blanched lettuce in a small pot.
2 1, and then pour the cooked ingredients into the lettuce.
22. Pour sesame oil into the wok, and stir-fry dried peppers and peppers on low heat.
23. Then pour the oil into the pot of Mao Xuewang.