Ingredients: One fresh chicken, half fresh pig heart, half fresh pork belly, 8 slices of premium Jinhua ham, 10 premium dried mushrooms, 3 taels of fresh soybean sprouts, 2 green onions , 4 slices of cabbage, celery, some pickled peppers, 4 dried peppers, sesame oil, pepper, MSG, chicken essence, a little Zhenjiang balsamic vinegar.
Method:
1. When slaughtering the chicken, carefully collect the chicken blood into a clean bowl, wait for it to cool and solidify, and then carefully cut it into small strips for later use.
2. Cut the chicken breasts, legs, etc. from the grass chicken into pieces.
3. Slightly scald the remaining chicken bones in boiling water, remove and wash them, then simmer them in a small pot over low heat for 3 hours to make a stock.
4. Clean the pig heart and cut into small pieces.
5. Clean the pork belly (you can cut it into pieces and rub it carefully with flour or salt to remove the smell) and cut into small pieces.
6. Place the wok on high heat, add a little salad oil, and when it is hot for 7 minutes, stir-fry the celery, green onions, cabbage, and soybean sprouts until cooked, add chicken essence, add a little sesame oil, and put it in a bowl. Use it as a base in a bowl.
7. Place the wok on high heat, put the chicken, pork belly, pig heart, ham slices, and mushrooms into the wok, add pickled chili peppers, dried chili peppers, and Sichuan peppercorns and stir-fry for 3 minutes, spray a small amount Add a little fresh chicken soup to the cooking wine, then carefully add chicken blood strips, sesame oil, monosodium glutamate, chicken essence, vinegar and other seasonings, then take it out of the pot and add the stir-fried auxiliary ingredients for the base.
8. With a bowl of fragrant grass chicken soup sprinkled with chopped green onion, my love, hair and blood can be enjoyed by my family.
Another:
Recipe name: Chongqing Maoxuewang
Recipe category: Sichuan cuisine
Recipe ingredients: duck breast, pork Heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, Sichuan peppercorns, MSG, chicken stock
Production process
1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage into slices, cut the mushrooms into slices, cut the sea cabbage and celery into sections and set aside.
2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put it in a bowl and cook in the bowl. Bottom use.
3. Place the wok on a high fire, put the chicken breast, pork belly, pig heart, and ham into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, and then Add butter, sesame oil, monosodium glutamate and chicken essence to the pot, then add the stir-fried auxiliary ingredients for the base and serve
шαitiηg 2007-11-30 11:58 Report
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Good (0) Bad (0) Ingredients:
500g duck blood, 100g eel slices, 100g pork, 150g ham sausage, 50g fresh yellow flowers , 150 grams of soybean sprouts, 50 grams of water-coated fungus, 100 grams of lettuce heads, 50 grams of green onions, 1 gram of refined salt, 15 grams of dried chili peppers, 5 grams of Sichuan peppercorns, 10 grams of cooking wine, 50 grams of MSG, 3 packets of hot pot base, mixed oil 50 grams.
Preparation method:
1. Cut the duck blood into strips, simmer in boiling water and remove; cut off the fibrous roots of the soybean sprouts, cut the ham into large pieces, and cut the pork (fat or lean) into large pieces. Cut each half into slices, cut the lettuce heads into strips, remove the pistils from the yellow flowers, and cut the dried chilies into sections.
2. Dissolve the hot pot base ingredients with water, put it into the pot and bring to a boil, add refined salt and MSG, add Xuewang, eel slices, ham sausage, meat slices, soybean sprouts, water-cured fungus, Boil green onions and various vegetables. After the soybean sprouts are broken, remove from the pot and transfer to a basin.
3. Place the wok on high heat, pour in the mixed oil and heat it until it is 60% hot. Add the chili pepper knots and fry until brownish red. Add the peppercorns and fry until fragrant. Pour it into a basin and serve.
Features:
The soup is red and bright, hot and spicy, tender and fresh, and has a strong flavor.
2》Chongqing Maoxuewang
Ingredients:
Duck breast, pork heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, Green onions, pickled chili peppers, dried chili peppers, butter, sesame oil, Sichuan peppercorns, MSG, chicken stock
Production process:
1. Cut the duck blood into strips and cut the chicken breasts into strips. Cut the meat, pork belly, pork heart and ham into slices, cut the mushrooms into slices, cut the sea cabbage and celery into sections and set aside.
2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put it in a bowl and cook in the bowl. Bottom use.
3. Place the wok on a high fire, put the chicken breast, pork belly, pig heart, and ham into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, and then Add butter, sesame oil, monosodium glutamate and chicken essence to the pot, then add the stir-fried auxiliary ingredients for the base and serve
Introduction: numb, spicy, hot, fresh and fragrant
3》Maoxuewang
Maoxuewang, also known as Maoxuewang, is the collective name for pig urine and pig blood in southwest China. This dish has been around for more than 200 years and is one of the famous snacks in southern Sichuan. It has the traditional characteristics of Sichuan cuisine: "spicy, spicy, fresh, fragrant and hot". The finished dish is red and shiny, haha.
Specific method:
Raw materials: duck breast, pork heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter , sesame oil, pepper, MSG, chicken stock
Specific methods:
1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage Cut the mushrooms into slices, cut the sea cabbage and celery into sections and set aside.
2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put it in a bowl and cook in the bowl. Bottom use.
3. Place the wok on a high fire, put the chicken breast, pork belly, pig heart, and ham into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, and then Add butter, sesame oil, monosodium glutamate and chicken essence to the pot, add the stir-fried ingredients for the base and serve
Xuewang method:
Ingredients:
500 grams of duck blood, 100 grams of eel slices, 100 grams of pork, 150 grams of ham sausage, 50 grams of fresh yellow flowers, 150 grams of soybean sprouts, 50 grams of water fungus, 100 grams of lettuce heads, 50 grams of green onions, 1 refined salt grams, 15 grams of dried chili pepper, 5 grams of Sichuan peppercorns, 10 grams of cooking wine, 50 grams of MSG, 3 packets of hot pot base, and 50 grams of mixed oil.
Preparation method:
1. Cut the duck blood into strips, simmer in boiling water and remove; cut off the fibrous roots of the soybean sprouts, cut the ham into large pieces, and cut the pork (fat and lean) into large pieces. Cut each half into slices, cut the lettuce heads into strips, remove the pistils from the yellow flowers, and cut the dried chilies into sections.
2. Dissolve the hot pot base ingredients with water, put it into the pot and bring to a boil, add refined salt and MSG, add Xuewang, eel slices, ham sausage, meat slices, soybean sprouts, water-cured fungus, Boil green onions and various vegetables. After the soybean sprouts are broken, remove from the pot and transfer to a basin.
3. Put the wok on high heat, pour in the mixed oil and heat it until it is 60% hot. Add the chili pepper knots and fry them until they turn brown. Add the peppercorns and fry until fragrant. Pour it into a basin and serve.
шαitiηg 2007-11-30 12:00 Report
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Good (0) Bad (0) Related questions 6?1 How to make Chongqing Maoxuewang6?1 How to make Chongqing Maoxuewang? 6?1 How to make Chongqing Maoxuewang at home How can we make that kind of taste? 6?1 Which is more famous, Chongqing Maoxuewang or hot pot? 6?1 Sichuan cuisine--How to make Chongqing Maoxuewang?
Other answers
< p>Prepare the ingredients first, such as: Sichuan peppercorns, sea pepper, salt, MSG and star anise, sea pepper noodles, celery, and garlic sprouts. Main ingredients: Xuewang, hairy tripe, tofu, earsHow to do it: first heat the clear oil to 60%, then chop the Sichuan peppercorns, sea pepper, salt, monosodium glutamate, star anise, sea pepper noodles, celery and garlic sprouts. Add bone broth and simmer until the water boils, then add the main ingredients. If you are not afraid of spicy food, you can add cooked oil chili pepper.
佚信爱米2007-11-21 10:09 Report
There are so many famous foods in various places
Qian/wx Xi2007-11-30 11:36 Report
Hello Ingredients: duck breast, pork heart, pork belly, ham sausage, shiitake mushrooms, sea cabbage, soybean sprouts, green onions, pickled chili peppers, dried chili peppers, butter, sesame oil, Sichuan peppercorns , MSG, characteristics of chicken ingredients: numbing, spicy, hot, fresh, coriander type: sicuan Operation: 1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham into slices, cut the mushrooms Cut into slices, cut sea cabbage and celery into sections and set aside. 2. Place the wok on a high fire, add a little oil and stir-fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put the wok into a bowl and make the base of the bowl. 3. Put the wok into the bowl. Place the chicken breast, pork belly, pork heart, and ham sausage in a wok and add pickled chili peppers. The dried chili peppers will be stir-fried until fragrant. Add a little fresh soup, then add butter, sesame oil, MSG, and chicken essence and stir-fry. Then add the stir-fried auxiliary ingredients for the base and serve
♂You are cruel♀ 2007-11-30 12:15 Report
Hi Ingredients: Duck Blood 500 Grams, 100 grams of eel slices, 100 grams of pork, 150 grams of ham sausage, 50 grams of fresh yellow flowers, 150 grams of soybean sprouts, 50 grams of water-cured fungus, 100 grams of lettuce heads, 50 grams of green onions, 1 gram of refined salt, 15 grams of dried chili, 5 grams of Sichuan peppercorns, 10 grams of cooking wine, 50 grams of MSG, 3 packets of hot pot base, and 50 grams of mixed oil. Preparation method: 1. Cut the duck blood into strips, simmer in boiling water and remove; cut off the fibrous roots of the soybean sprouts, cut the ham sausage into large pieces, cut the pork (half fat and lean) into slices, cut the lettuce heads into strips, and cut the yellow flowers into strips. Remove the pistil and cut the dried chili into sections. 2. Dissolve the hot pot base ingredients with water, put it into the pot and bring to a boil, add refined salt and MSG, add in Xuewang, eel slices, ham sausage, meat slices, soybean sprouts, water-cured fungus, green onions and various vegetables** *cook. After the soybean sprouts are broken, remove from the pot and transfer to a basin. 3. Put the wok on high heat, pour the mixed oil and heat it until it is 60% hot. Add the chili pepper knots and fry them until they turn brown. Add the peppercorns and fry until fragrant. Pour it into a basin and serve. Features: The soup of the finished dish is red and bright, hot and spicy, tender and fresh, and has a strong flavor.
♂You are so cruel♀ 2007-11-30 12:16 Report
It is useless to say that if the base is not well mixed, everything will be in vain
萢 →しovの麺2007-11-30 12:29 Report
Just go to the hotel and buy a pot and bring it back~ It takes a lot of effort to make it yourself
Qiu Han2007-11-30 12 :40 Report
Dish name Chongqing Maoxuewang
Cuisine of Sichuan cuisine
Features: numb, spicy, hot, fresh and fragrant
Ingredients duck breast, pork heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, Sichuan peppercorns, MSG, chicken stock
Production process 1. Cut duck blood into strips, cut chicken breast, pork belly, pork heart and ham into slices, cut mushrooms into slices, cut sea cabbage and celery into sections and set aside. 2. Place the wok on high heat, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put the pot into a bowl and use it as a base. 3. Place the wok on a high fire, put the chicken breast, pork belly, pork heart, and ham sausage into the wok, add pickled chili peppers, and stir-fry the dried chili peppers until fragrant. Add a little fresh soup, then add butter and sesame oil. Remove the MSG and chicken essence from the pot and add the stir-fried auxiliary ingredients for the base. Serve
zhē téng 2007-11-30 12:44 Report
They are too complicated. . Just buy the hot pot base ingredients, and then add your favorite dishes to cook. It's ready to eat when it's cooked.
○o情觞o○ 2007-11-30 13:19 Report