Soak dried mushrooms in water for later use. Pour an appropriate amount of oil into the pot, add dried Chili, dried Zanthoxylum bungeanum, onion, ginger slices, onion segments and garlic, stir-fry evenly until fragrant, add bean paste and stir-fry, add an appropriate amount of cooking wine and water, boil a pot of hot water, bring the hairy belly to a boil, take it out for 15 seconds, and then add eel 10 second. Add the soaked dried pepper, blanch all the ingredients, take them out and put them into the soup, put them into a vegetable basin, and sprinkle with chopped green onion or coriander. According to the practice of Chongqing cuisine, the hot oil of pepper and pepper should be fried and finally poured with fragrance.
Boil the soup in the pot for a while, add the sliced meat, hairy belly, black fungus, ham sausage, pork heart slices and red pepper rings, add appropriate amount of salt, several spoonfuls of monosodium glutamate and chicken essence, and pour into the pot where the dishes have just been put. Add and cook the hairy belly, and take it out to cook the shrimp. My shrimp is an arctic sweet shrimp. Just scald it a little. If it is another shrimp, cook it for a while. Seafood must be cooked.
In fact, Mao Wangxue's method is very simple. The main method is water boiling, so the side dishes can be cooked according to personal hobbies, usually from duck blood, bean sprouts, lunch meat, edamame and the like, and then add your favorite vegetables to make them spicy and delicious. Although the spicy hair Wang Xue is delicious, you should be careful not to be too spicy, because it will hurt your stomach, so try to eat less.