We all know that Maoxuewang is a classic Sichuan dish, which attracts many people just by selling pictures. So, is there any simple way to make authentic Mao Xuewang at home? Please continue reading.

Maoxuewang is one of the Sichuan cuisine recipes, which originated in ciqikou ancient town, Chongqing, and is a famous snack in Chongqing. Also known as "Maoxuewang", it tastes hemp, spicy, fresh and fragrant. Duck blood as the main ingredient. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. So what did Mao Wangxue do? Let me share Mao's practice with you.

Materials:

(1) Ingredients: duck blood and soybean sprouts;

(2) Accessories: lettuce, black fish fillets, Monopterus albus, ham, pork (fat and thin), day lily, fungus, chicken breast, pork belly, pork heart, Chinese cabbage, etc. Can be prepared according to preferences;

(3) Seasoning: ginger slices, shallots, garlic, dried peppers, prickly ash, cooking wine, chicken essence, Chongqing hot pot bottom material and sesame oil.

Exercise 1:

(1) Prepare all ingredients;

(2) Add a little salt into boiling water, then add peeled and diced lettuce, bean sprouts and eel slices, blanch them, take them out and cool them for later use; Then add duck blood slices, boil for 2 minutes and take them out;

(3) prepare a wok, stir-fry the hot pot bottom material with low fire until the red oil melts, then stir-fry the onion, ginger and garlic for fragrance, and then add a proper amount of water, cooking wine, boiled duck blood and salt to cook for 5 minutes;

(4) Next, add eel slices and continue to cook for 5 minutes, then add soybean sprouts and continue to cook, then add a little sugar, ham slices and black fish slices and cook until the fish slices turn white and tight; Finally, add a spoonful of chicken essence, stir well and turn off the heat;

(5) Put the blanched lettuce into another small pot, and pour the freshly cooked ingredients into the lettuce;

(6) Take another wok, pour sesame oil, stir-fry chili and pepper with low fire, and then pour into Maoxuewang wok.

Exercise 2:

(1) Slice duck blood tofu, chicken breast, pork belly, pork heart ham, mushrooms, Chinese cabbage and celery;

(2) put Chinese cabbage, celery, green onion and soybean sprouts into a wok with strong fire for oiling, then add a proper amount of monosodium glutamate and sesame oil, and put them into a bowl as the base material;

(3) Put the wok on a big fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, add pickled peppers, and then add a little fresh soup, butter, sesame oil, monosodium glutamate and chicken essence to the fried base.

Mao has many practices, but they are all the same. Here, I will briefly introduce these two methods to you and give you a warm reminder: Mao is a Sichuan dish. If you don't have the courage to compete with Chili and Zanthoxylum bungeanum, or you can't eat spicy food, you'd better not eat it. Excessive mala Tang will hurt the mouth and gastric mucosa, causing congestion and edema. Long-term stimulation may also induce esophageal cancer and gastric cancer.