Taste. Maoxuewang is a specialty of Chongqing. This dish is cooked with raw blood and eaten now, hence the name Maoxuewang and its reputation.
He once led the army of Sichuan cuisine and swept across the country. Spicy temptation improves and innovates the traditional Maoxuewang and its soup.
The characteristics of red, bright, spicy, fresh, fragrant and rich in flavor are constantly carried forward, and it is a famous Bashu dish worth tasting.
Basic information
Maoxuewang (Figure 1)
Name: Maoxuewang Product Location: Chongqing Cuisine: Sichuan Cuisine Features: Spicy and delicious.
Taste: the soup is bright red, spicy, tender and fresh, and full of flavor. Main ingredients: duck blood (white duck) (500g), soybean sprouts (150g), and auxiliary materials: eel (100g) and pig.
Meat (fat and thin) (100g), ham sausage (150g), day lily (50g), auricularia auricula (watery hair) (50g), lettuce (1
00 grams). Seasoning: green onion (50g), salt (3g), hot pepper (dried red tip) (15g), pepper (5g),
Cooking wine (10g), monosodium glutamate (10g), vegetable oil (50g). The best Maoxuewang is improved on this basis.
Add sea cucumber, hairy belly, eel beef, yellow throat slices and lunch slices. Seasoning: pepper, pepper, etc. Flavor characteristics:
Spicy and delicious, juicy and full of flavor, Bashu veteran, continue to write brilliantly.
Mao Xuewang (Figure 2) [1] Featured Mao Xuewang, spicy and delicious, full of juice, a veteran of Bashu, continues to write brilliantly.
Method 1: Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil into a pot, stir-fry with low fire, and add soup to cook.
Maoxuewang (Figure 4)
Remove the residue, and then add seasonings such as monosodium glutamate, sugar and vinegar. Slice the main and auxiliary materials, change the knife to fly water, add water and boil.
In the red soup, boil it, put it in a container and sprinkle with chopped green onion. Heat salad oil, add pepper and pepper, and pour out.
The fragrance soon poured on it.
Method 2: The key to Maoxuewang's taste is the bottom soup first, followed by red oil. Stir-fry the bottom material first, and use the seasoning.
There are more than 20 kinds of ingredients and seasonings, which are difficult to count here, similar to hairy belly hot pot. Stir-fry the base material, and then mix the soup with the broth.
Then put duck blood, belly slices, beef, eel, lunch slices, soybean sprouts and so on. Put it in soup and cook it with pepper oil and red oil.
Taste. Duck blood is different from meat. The longer you cook, the more tender and fragrant it is.
Method 3: 1, duck blood cut into pieces, blanched in boiling water and fished out; 2. Cut off the fibrous roots of soybean sprouts; 3、
Cut ham sausage into large pieces, pork (half fat and half thin) into pieces, and lettuce head into strips; 4. Drain the yellow flowers and dry them.
Cut pepper into sections; 5, the hot pot bottom material is boiled in water and then put into the pot to boil and taste; 6. Put refined salt and monosodium glutamate into the blood bank.
Cook eel slices, ham sausage, meat slices, soybean sprouts, water-borne fungus, green onions and various vegetables; 7. Wait for the bean sprouts to break.
After that, turn the pot into a basin; 8. Put the wok on the fire, pour in the oil and heat it to 60%. Add pepper and stir-fry until brown, then add.
Stir-fried peppers can be eaten by pouring them into a basin.