The method and steps of Maoxuewang

Method 1

Main ingredients: duck blood (white duck) (500g) soybean sprouts (150g) auxiliary ingredients: eel (100g), water-haired tripe (100g) ), pork (fat and lean) (100g), ham sausage (150g), squid (50g), day lily (50g), fungus (watery) (50g), lettuce (100g). Seasonings: green onions (50g), salt (3g), chili peppers (red, sharp, dry) (15g), Sichuan peppercorns (5g), cooking wine (10g), monosodium glutamate (10g), vegetable oil (50g) .

The best Maoxuewang is improved on this basis and adds sea cucumber, tripe, eel meat, yellow throat slices and luncheon meat slices.

Seasoning: chili, pepper, etc.

Put chili, pepper, bean paste, ginger, garlic and salad oil into the pot, stir-fry over low heat until fragrant, add soup and simmer, remove the residue, then add MSG, sugar, Vinegar and other seasonings. Slice the main and auxiliary ingredients, cut with knives, splash with water, add to the boiled red soup, bring to a boil, put into a container, and sprinkle with chopped green onion. Heat the salad oil, add Sichuan peppercorns and chili peppers to bring out the fragrance, and quickly pour it on top.

Method 2

1. Cut the duck blood into strips, simmer in boiling water and remove;

2. Cut off the fibrous roots of the soybean sprouts;

3. Cut the ham into large slices, cut the pork (half fat and lean) into slices, and cut the lettuce heads into strips;

4. Remove the pistils from the yellow flowers and cut into sections the dried peppers. ;

5. Dissolve the hot pot base ingredients with water, put it into the pot and bring to a boil;

6. Add refined salt, MSG, add Xuewang, eel slices, and water Boil squid, ham sausage, meat slices, soybean sprouts, water-cooked fungus, green onions and various vegetables;

7. After the soybean sprouts are broken, remove from the pot and transfer to a basin, add water to simmer. Tripe;

8. Put the wok on a high fire, pour in oil and heat it until it is 60% hot. Add the chili pepper knots and fry until brownish red. Add the peppercorns and fry until fragrant. Pour it into a basin and serve.

Method 3

Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, Sesame oil, pepper, MSG, chicken stock

Preparation: 1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham into slices, cut the mushrooms into slices, Cut sea cabbage and celery into sections and set aside.

2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put it in a bowl and cook in the bowl. Bottom use.

3. Place the wok on a high fire, put the chicken breast, pork belly, pig heart, and ham sausage into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, and then Add butter, sesame oil, monosodium glutamate, and chicken essence to the pot, then add the stir-fried ingredients for the base and serve.

Method 4

Ingredients: 1 piece of duck blood, 1 eel

Accessory ingredients: 300 grams of soybean sprouts, 200 grams of yellow throat, 200 grams of tripe grams, 200 grams of luncheon meat, lettuce (250 grams of mosaic leaves, 250 grams of chicory)

Seasoning: 5 grams of salt, 5 grams of pepper, 20 grams of dried chili, 15 ml of cooking wine, 1 section of green onion, 45 grams of vegetable oil ml, 800 ml of stock

Taste: Spicy

Preparation time: 15 minutes

Number of people: 3 people

Cooking time: 15 minutes

1. Cut the duck blood and luncheon meat into 1cm thick and 4cm square pieces. After killing the eel, rinse it with water and cut it into 5cm long pieces. Cut into comb-shaped thin strips.

2. Cut off the roots of the soybean sprouts and wash them. Cut the green onions into 1cm wide slices and set aside. . Wash and chop the green onions.

3. Put an appropriate amount of hot water in the pot, bring to a boil, then add the duck blood slices, eel segments, yellow throat segments and white louver shreds and cook for about 2 minutes. , remove the miscellaneous foam, remove and drain the water.

4. Wash the endive and lettuce and put them in the bottom of the pot. Put 1 tablespoon (15ml) of oil in the pot. When it is 50% hot, add shredded green onions and saute until fragrant. Then add the yellow onions. Stir-fry the bean sprouts and 1/2 teaspoon (3g) of salt for about 3 minutes, then put it into a basin as a base dish.

5. Put the Chongqing hot pot base ingredients into the pot, stir-fry over high heat, add Shaoxing wine and chicken stock, bring to a boil and add duck blood slices, eel segments, yellow throat segments and white louver shreds. , luncheon meat, boil again and continue cooking for 5 minutes, then put it into a basin.

6. Pour the remaining oil (2 tablespoons, 30ml) into the pot. When it is 40% hot, add small pieces of dried chili peppers and Sichuan peppercorns. Turn to low heat and fry slowly until the aroma is released. Finally, pour it into a basin and sprinkle in chopped green garlic.

Method 5

Ingredients: duck blood, cooked tripe, beef louver, salted ham, soybean sprouts

Accessories: Maoxuewang Seasoning , salt, cooking wine, sugar, light soy sauce, coriander, onion, ginger, garlic, sesame oil, garlic sprouts, cooked sesame seeds

1. Prepare all the ingredients.

2. Wash the duck blood and cut into pieces, cut the beef louvers and tripe into strips, and slice the ham.

3. Boil the water in the pot, add the louver and tripe, blanch them and set aside.

4. Boil the duck blood for 5 minutes, take it out and set aside.

5. Pour oil into the wok and sauté the onions, ginger and garlic.

6. Fry the seasoning until fragrant.

7. Pour in bean sprouts and stir-fry

8. Add appropriate amount of water and a little sugar.

9. Add cooking wine.

10. Add a little light soy sauce.

11. After cooking for 5-8 minutes, add duck blood and continue cooking for 5-8 minutes.

12. Add louver and tripe.