Method for making red, spicy and delicious Maoxuewang
Maoxuewang is delicious with tripe and duck blood. Spicy temptation has improved and innovated the traditional Maoxuewang, and its soup is bright red, spicy, delicious and rich in flavor, which is worth tasting as a famous dish in Bashu. Wool is mainly made of duck blood, with spicy taste, mixed meat and vegetables, and rich ingredients. In the cold winter, Mao Wangxue is delicious, which is cold and warm.
Nutritional value of Maoxuewang
Maoxuewang is very suitable for people to eat in autumn, winter and spring, and can prevent iron deficiency anemia. Duck blood has a good blood-enriching effect on developing children, pregnant women and lactating women. Eating Maoxuewang in the elderly can also prevent coronary heart disease and arteriosclerosis, and can also effectively remove intestinal garbage and help the body excrete toxins. Maoxuewang can also promote blood coagulation and stop bleeding. Maoxuewang is beneficial to the recuperation of malnutrition, kidney diseases and cardiovascular diseases, and has a good effect on vomiting blood, blood collapse, dizziness and convulsion.
Maowangxue
Ingredients: duck blood 300g, beef venetian blinds 250g, bean sprouts 1 00g, lettuce1,2 eels, and salty ham 50g. Accessories: appropriate amount of oil, salt, 5 red peppers, 5g prickly ash, 50g red oil chafing dish base, 50g Pixian bean paste, 20ml cooking wine, 2g sugar, chicken essence, 6 cloves of coriander, onion ginger and garlic.
Steps:
1. Get all the materials ready. Peel the lettuce and slice it. Add some salt to the pot and blanch the lettuce.
2. Add washed soybean sprouts and blanch for 2 minutes. It's too cold. Then add the beef louver and blanch it. Take it out to cool.
3. Blanch the boneless eel slices and wash the mucus off them for later use. Then cut the duck blood into pieces, cook for 2 minutes and let it cool for later use;
4. Prepare the seasoning you need. Saute shallots, ginger and garlic in a wok. Add Pixian bean paste and hot pot seasoning and stir-fry until fragrant.
5. Then add some water. Add soy sauce. Add sugar. Then put in the blood clot. Add eel slices. Add cooking wine and cook for 5-8 minutes.
6. Then add the beef louver. Add soybean sprouts. Add lettuce and continue to cook for 2-3 minutes. You can add sesame oil, stir-fry yellow pepper and red pepper in a separate pot.
7. Finally, add ham to the blood, add chicken essence to taste and turn off the fire. Put Maoxuewang into a bowl and pour in the fried spicy oil. Finally, sprinkle some coriander.
Maoxuewang is a very delicious Sichuan dish, which we usually cook at home when friends and relatives get together. Eating Maoxuewang needs a strong family atmosphere. It's cold, and the family is sitting indoors eating hot blood, which is nutritious and delicious. Maoxuewang has many benefits to human health, which can supplement iron and blood, prevent cardiovascular diseases and malnutrition, and nourish the body very well.