Maoxuewang originated in ciqikou ancient town, Chongqing, and is a famous snack in Chongqing. Later, it developed further and developed many ways to eat. Maoxuewang, which is popular in the market now, is a small hot pot developed on the basis of the hot pot in a hot pot restaurant in Qixinggang. Here is the production method of qixinggang Maoxuewang.

◎ Materials:

500g of duck blood, eel slices100g, pork100g, ham sausage150g, fresh yellow flowers 50g, soybean sprouts150g, water-borne fungus 50g and lettuce head100g.

◎ Production method:

1, sliced duck blood, blanched in boiling water and fished out; Cut off the fibrous roots of bean sprouts, cut ham sausage into large pieces, cut pork (half fat and half thin) into pieces, cut lettuce heads into strips, remove stamens from yellow flowers, and cut dried peppers into sections.

2. Boil the chafing dish with water, put it in a pot, add salt and monosodium glutamate, and add blood curd, eel slices, ham sausage, meat slices, bean sprouts, fungus, green onions and various vegetables to cook together. After the bean sprouts are cut, the pot is transferred to the pot.

3. enlarge the wok on the fire, pour in the prepared oil and heat it to 60%. Stir-fry chilies until brown. Stir-fry chilies and pour them into a pot to serve.

◎ Features:

Cai Cheng's soup is red and bright, spicy and tender, with a strong taste. ※。