Duck blood 1 box (about 500g)

Lunch meat 1 can (about 350g)

Fat sausage (cooked)150g

Monopterus albus 1

Fresh beef omasum (cooked)100g

50g beef louver

1 green bamboo shoots

500 grams of soybean sprouts

Pixian red bean paste 100g

Yongchuan douchi 25g

Zanthoxylum bungeanum (green+red) 35 each.

12 dried pepper

Rapeseed oil160g

Thirteen incense 10g

5 grams of spiced powder

Onion, ginger and garlic are appropriate.

Old vinegar, white wine, a little yellow wine.

A little pepper noodles and white sesame seeds.

5 coriander

What is the practice of Chongqing Maoxuewang?

Mince Pixian bean paste and lobster sauce, cut dried Chili into sections, slice onion, ginger and garlic, wash pepper with clear water and leave it for 5 minutes (put it last when frying to prevent bitterness).

Blanch the duck's blood with boiling water, cut the eel's back with boiling water after boneless, cut the lunch meat into thick slices, cut the fat sausage (cooked), cut the tripe (cooked), wash the bean sprouts, peel the green bamboo shoots and cut with an oblique knife for later use.

Remove the oil pan, put 130g rapeseed oil first, and heat it until it is medium-cooked.

After heating, add chopped green onion, ginger, garlic, Pixian bean paste, lobster sauce and dried Chili, stir-fry for 5 minutes on low heat, then add 4/5 Chili, and continue to stir-fry for 3 minutes.

Finally, pour the aged vinegar, white wine and yellow wine in turn, and then fry for 1 min. After adding water (more water) to boil, add thirteen spices and five-spice powder, and then cook for 5 minutes on low heat to make all kinds of materials taste.

Start a big fire? 1. Put the bean sprouts first, bring them out immediately after boiling, and put them at the bottom of a big soup bowl. 2. Put the cut fat sausage, lunch meat, duck blood, eel back and fire into the pot and cook for 2 minutes in turn (don't take it out again this time).

3. Finally, add the cut tripe, tripe and green bamboo shoots, cook over high fire for 1 min, and immediately turn off the fire; Pour the whole pot into the big soup bowl where the bean sprouts were just put. (Note: The seasoning is salty. Add salt or soy sauce according to your taste. )

Wash the pan, then put 30g rapeseed oil into the wok, add the remaining 1/5 pepper in turn after heating, then add the white sesame seeds, stir-fry until fragrant, turn off the fire (be careful not to burn), and finally add the Chili noodles, and immediately pour them on the big soup bowl.

Finally, sprinkle with coriander, and the tempting Chongqing Maoxuewang will be completed!