Main ingredients: duck blood (white duck) (500g), soybean sprouts (150g), and auxiliary materials: eel (100g), hairy belly with water (100g) and pork (fat and thin) (100g). Seasoning: green onion (50g), salt (3g), pepper (red, sharp and dried) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g) and vegetable oil (50g).

The best Maoxuewang is improved on this basis by adding sea cucumber, hairy belly, eel meat, yellow throat slices and lunch slices.

Seasoning: pepper, pepper, etc.

Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil into a pot, stir-fry with low fire, add soup, remove the residue, and then add seasonings such as monosodium glutamate, sugar and vinegar. Slice the main and auxiliary materials, change the knife and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion. Heat salad oil, add pepper and pepper, pour out the fragrance, and quickly pour it on it.

Folding method 2

1, cut the duck blood into strips, boil it in boiling water and take it out;

2. Cut off the fibrous roots of soybean sprouts;

3, ham sausage cut into large pieces, pork (fat and thin) cut into pieces, lettuce head cut into strips;

4, yellow flowers are removed from the pistils, and dried peppers are cut into sections;

5, the hot pot bottom material is boiled with water and put into the pot to boil and taste;

6. Add refined salt and monosodium glutamate, and add blood curd, eel slices, water-soaked squid, ham sausage, meat slices, bean sprouts, water-soaked fungus, green onions and various vegetables to cook;

7. After the soybean sprouts are cut off, the pot is transferred to the basin and put into the water to make a hairy belly;

8. Put the wok on a strong fire, pour the oil and burn it to 60% heat. Add the Chili pepper and fry it in brown, fry the pepper and pour it in the basin.

Folding method 3

Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.

Production: 1, cut duck blood curd into strips, slice chicken breast, pork belly and pork heart ham sausage, slice mushrooms, cut cabbage and celery into sections for later use.

2. Place the wok on a strong fire, add a little oil to stir-fry the cabbage, celery, green onion festival and soybean sprouts, add monosodium glutamate, add a little sesame oil, and put it in a bowl for the bottom.

3. Place the wok on a strong fire, put the chicken breast, pork belly, pork heart and ham sausage in the wok and add pickled peppers. The dried peppers will be fried until fragrant, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and put them on the fried accessories for the bottom.

Folding method 4

Ingredients: duck blood 1 piece, eel 1 piece.

Accessories: 300 grams of soybean sprouts, 200 grams of yellow throat, 200 grams of tripe, 200 grams of lunch meat, lettuce (250 grams of flowers and leaves, 250 grams of chicory)

Seasoning: 5g of salt, 5g of pepper, 20g of dried pepper, cooking wine 1 5ml, scallion1section, 45ml of vegetable oil and 800ml of stock.

Taste: spicy.

Preparation time: 15 minutes

Number of people: 3 people

Cooking time: 15 minutes

1, cut duck blood and lunch meat into small pieces 1cm thick and 4cm square. After the eel is slaughtered, it is washed with clear water and cut into 5cm long pieces. Wash the white louver and cut it into comb-shaped filaments. The yellow throat is cut into 5cm long segments.

2. Wash the roots of soybean sprouts. Dry Chili peppers were cut into small pieces 1cm wide with scissors. Cut the scallion into diagonal wires for later use. Wash and chop shallots.

3. Put a proper amount of hot water into the pot, bring it to a boil, add duck blood slices, eel segments, yellow throat segments and white venetian shreds, and cook for about 2 minutes, remove the foreign foam, remove and drain.

4. Wash chicory, put lettuce in the bottom of the pot, put 1 tablespoon (15ml) of oil in the pot, add shredded green onion until it is 50% hot, stir-fry until fragrant, then add soybean sprouts and salt 1/2 teaspoons (3g), stir-fry for about 3 minutes, and then put it in the pot as a bottom dish.

5. Put the bottom material of Chongqing hot pot into the pot, stir-fry it with strong fire, add Shao wine and chicken soup, bring it to a boil, add duck blood slices, eel segments, yellow throat segments and white shredded leaves, have lunch meat, continue to cook for 5 minutes after boiling again, and then put it into the pot.

6. Pour the remaining oil (2 tablespoons, 30ml) into the pot. When it is heated to 40%, put the dried pepper and pepper into it, turn to low heat and slowly fry the fragrance. Finally, pour it into the pot and sprinkle with chopped green garlic.

Folding method 5

Ingredients: duck blood, cooked tripe, tripe, salted ham and soybean sprouts.

Accessories: Maoxuewang seasoning, salt, cooking wine, sugar, soy sauce, coriander, onion, ginger, garlic, sesame oil, garlic seedlings and cooked sesame seeds.

1. Prepare all the ingredients.

2. Wash duck blood and cut into pieces, cut beef venetian and beef belly into strips, and slice ham.

3. Boil the water in the pot, put in the louver and blanch the tripe for later use.

4. Cook the duck blood for another 5 minutes, and take it out for later use.

5. Pour oil into the wok and saute shallots, ginger and garlic.

6. Stir-fry the seasoning to make it fragrant.

7. Pour in bean sprouts and stir fry

8. Add the right amount of water and a little sugar.

9. Add cooking wine.

10. Add a little light soy sauce.

1 1. Cook for 5-8 minutes, then add duck blood and continue cooking for 5-8 minutes.

12. Add the louver and tripe.

13. Boil and add salt and chicken essence to taste.

14. Finally, add the ham and turn on the fire.

15. Take out Maoxuewang and add sesame oil to the pot to heat it.

16. Pour hot oil on Maoxuewang.

17. Sprinkle with garlic, coriander and cooked sesame seeds.

Folding method 6

Ingredients: duck blood (the size of tofu) 1 piece, 300g of soybean sprouts, half a ham for lunch, 200g of yellow throat and 200g of black louver.

Accessories: Chongqing chafing dish bottom material (half palm size) 1 piece, 2 tablespoons Pixian watercress, 1 piece of dried red pepper 10, 1 piece of ginger, 0/4 teaspoon of salt 1 tablespoon of rice wine, appropriate amount of scallion, appropriate amount of shallot, appropriate amount of clear chicken soup or clear water.

Steps:

1, duck blood and lunch ham sliced into large pieces about 5CM thick, washed with louvers, cut into comb-shaped silk, and cut into small pieces with yellow throat. Wash the bean sprouts, cut the dried peppers into small pieces, pour out the seeds, chop the shallots, and cut the scallions into chopped green onions and scallions respectively.

2. Put a proper amount of water into the pot, add the onion and ginger slices and bring to a boil. After boiling, add the duck blood slices, yellow throat slices and venetian blinds and boil for about 1 minute, and then take them out for later use.

3. When the oil in the wok is 50% hot, add chopped green onion and saute until fragrant, then add soybean sprouts and salt 1 and stir-fry until the bean sprouts are cooked, then take them out and put them in a container to make a base dish.

4. Put a little oil in the pot, heat it, put the bottom material of Chongqing hot pot into the pot, stir-fry it with strong fire, add yellow rice wine and chicken soup (or clear water), boil it, add lunch ham slices, duck blood slices and yellow throat slices in turn, cook for about 4 minutes, then add the venetian blinds, cook for about 1 minute, then turn off the fire and pour the soup into the container with water.

5. Pour 3 tablespoons of oil into the wok. When it is slightly hot, put the dried Chili and pepper into it. Turn to a small fire and slowly fry the fragrance. Then turn off the fire, pour it on the prepared blood, and sprinkle with a little chopped chives.

Characteristics of dishes in this paragraph

Maoxuewang is also called "Maoxuewang", and its taste is hemp, spicy, fresh and fragrant. The word "blood-filled" refers to blood tofu, which generally uses duck blood, and some useful pig blood. The main ingredients are eel slices, beef omasum, squid, fat sausage, lunch meat and so on. It tastes spicy.

Spicy and delicious, the juice is rich and full of flavor.

Taste: the soup is bright and red, spicy and tender, and has a strong taste, which can stimulate appetite when eating.

View: Looking at the hole, there is a "red ocean". Authentic Maoxuewang, the red oil in the basin will not be less than half, and it is oily and translucent, not muddy or turbid. Its soup is red and bright, spicy and delicious, and has a strong taste. Less oil not only affects the taste and mouthfeel, but also is not conducive to heat preservation. In order, it is suggested to eat meat first and then cabbage, vermicelli and other things. Because vegetable leaves are easy to "hang oil", they taste more spicy. Step by step, start with something that is not too spicy.

Excerpted from the network for reference only.