Mao Xuewang originated in ciqikou ancient town, Shapingba, Chongqing. If you have been to Ciqikou, besides hot and sour rice noodles, you must also see many restaurants that run Mao Xuewang in the ancient town. Among the many Jianghu dishes in Chongqing, Mao Xuewang's qualifications are definitely secure. The origin of Mao Xuewang

Like many delicacies, the formation of Mao Xuewang also benefited from an accidental opportunity.

According to legend, in the 194s, the wife of a butcher on the water pier in ciqikou ancient town felt that it was not worthwhile to sell the leftover chop suey at a low price every day at home, so she cooked it into soup base with pepper, pepper, shallots and cooking wine, and added the leftover chop suey such as pig lungs and fat intestines to make soup for sale in the street.

One day, she cooked fresh pig blood in chop suey soup directly, but she didn't expect the pig blood to be cooked for a long time, and the more it was cooked, the more tender it became, and the taste of the whole soup base became very delicious, so she kept this practice.

Because this practice was bold and unconstrained, people named this dish Mao blood Wang, and this word Mao in Chongqing dialect means rough and sloppy.

After introducing the historical origin, everyone should have a certain understanding of Mao Xuewang. Now I will share the production method of Mao Xuewang with you. Maoxuewang-a classic household practice in Bayu

Step 1, material selection:

Apart from the taste characteristics, Maoxuewang is also characterized by rich ingredients, an authentic Maoxuewang, and the ingredients should be matched with vegetarian dishes, including Xuewangwang, fat sausage, hairy belly, yellow throat, lunch meat and sliced meat. Vegetarian dishes can choose well water bean sprouts and vegetarian dishes according to their own preferences.

With so many side dishes, it is undoubtedly the key step to choose a good blood curd. A good blood curd should be natural, pure, nutritious, tender in the mouth and not aged for a long time. Then I'll share with you how to choose:

(1) You can choose pig blood or duck blood in the choice of blood, but now restaurants and restaurants will choose duck blood when making hairy blood, because duck blood has the characteristics of more delicate texture than pig blood. Here I summarize several key points in choosing duck blood:

1. Color: The color of fresh duck blood is generally dark red, too bright or dark.

2. section: the section is the cross section after duck blood is cut with a knife. Because the blood contains oxygen and other gases, the section should have tiny pores.

3. Smell: Fresh duck blood smells slightly fishy. Don't think that fishy smell is bad, but a little fishy smell is the performance of normal blood exuberance.

4. texture: fresh duck blood is easy to crush by hand. if it is not easy to break or even elastic, don't choose it. in addition, it is easier to buy fresh duck blood from vendors who slaughter ducks in the market, or it is more secure to buy it in regular supermarkets.

(2) Other main and auxiliary materials should ensure the freshness of the selected materials, and the vegetarian dishes of auxiliary materials can be matched according to their own preferences. Because the main and auxiliary materials of the whole dish are rich, there is no need to prepare too much for each raw material.

Step 2, preparation before making:

In addition to changing the knife and cutting the main and auxiliary materials, the preparation also involves processing the two ingredients, duck blood and fat sausage. Of course, you can buy the duck blood processed by the merchant and the prepared braised fat sausage. Here, in order to share it with you more comprehensively, I will explain it in detail:

(1) Whether it is duck blood or pig blood, the vendor will add a little salt water to the blood after slaughter. After it is placed, the blood will form a preliminary coagulation state, and then it needs to be boiled. This step is also called "tightening" blood flourishing, and "tightening" means tightening. The purpose is to make the blood flourishing firm by heating, so as to facilitate the later cutting and matching.

"Tight blood supply" requires cold water, because the overall temperature will gradually rise, heating will be carried out from the inside out, and the temperature of blood supply and water will rise together; The whole process should be kept in a state of small fire and boiling water without boiling, and a proper amount of cold water should be added intermittently to avoid excessive water temperature, in order to ensure its tenderness; Adding a little salt to the water can make the blood curd have a bottom taste and achieve the effect of eating. At the same time, ginger and onion can be added for cooking to increase the flavor and suppress the odor. In this process, it is necessary to clean up the floating blood foam at any time until the temperature is just right when the blood foam no longer floats on the water surface, and the blood flow will be tight.

(2) If you don't like to buy the fat sausage marinated outside, buy the fat sausage yourself, and simply marinate it is also very convenient.

Add salt, vinegar and flour to the fresh fat sausage, knead it repeatedly for more than two times, turn the fat sausage over and repeat the above actions again. After cleaning, remove the fat inside the fat sausage by the way, put it in a pot and blanch it for one minute, then take it out for later use;

put an appropriate amount of water into the pressure cooker, add ginger onion, dried pepper and chili festival, a small amount of star anise, fragrant leaves, cinnamon and fennel, and finally add light soy sauce, salt and light soy sauce to color

. Put the well-boiled fat sausage into the prepared marinated soup, and turn the pressure cooker to low heat for 15 minutes before taking it out and changing it into small pieces for use.

(3) Prepare ginger and garlic into pieces, cut dried peppers into sections, cut green and red peppers into sections, cut shallots into sections, chop Pixian bean paste, and chop a small piece of hot pot bottom material; Clean the hairy belly and yellow throat after changing the knife, cut the lunch meat into pieces, and marinate the meat slices with salt, pepper, egg white and potato starch for later use; Finally, clean garlic sprouts, bean sprouts and other favorite side dishes for later use.

(4) Without putting oil in the pot, add a proper amount of dried chili and pepper, stir-fry with low fire until the dried chili is brownish red, pour it on a chopping board and air it until the chili is crisp, then gently chop the fried chili and pepper with a knife to make knife-edge chili and knife-edge chili for later use.

Step 3, start making:

The first two steps have introduced all the preparations for making Maoxuewang, and then you can start frying. The frying process is very simple. You need to pay attention to the temperature control when frying the base material and the order of cooking the ingredients. The methods are as follows:

(1) Add rapeseed oil and lard into the pot to prepare mixed oil, and the oil temperature is 3% hot. Stir-fry the pepper with low fire until it turns brown-red, then add chopped Pixian bean paste and chafing dish base, stir-fry with low fire until the oil color is red and bright, and when the flavor is rich, add appropriate amount of boiling water, and turn to medium fire to cook for two minutes until the flavor and soup are fully blended.

(2) After the soup base is boiled, put it in the prepared side dishes and cook it until it breaks, then take it out, put it at the bottom of the prepared container, then add the prepared blood-filled fat sausage and lunch meat, cook it slightly, and finally add the hairy belly, yellow throat and pickled meat slices, and cook for one minute before pouring it into the prepared container.

(3) Sprinkle chopped green onion on the prepared Maoxuewang, evenly sprinkle the prepared knife-edge pepper and knife-edge pepper, and burn oil in the pot until the oil temperature is 4% hot, so as to excite the fragrance.