Maoxuewang was born in Bashu, but now it has become popular all over the country and is deeply loved by men, women, old and young. It has a strong tendency to go abroad and go to the world. Run, Maoxuewang!

About research and development:

1. This dish requires processing many main ingredients and a lot of seasonings, such as pepper, chili, oil, salt, cooking wine, monosodium glutamate, vinegar, Broth, etc., even experienced chefs have to be very careful when making this dish. A little more will make it too spicy, a little less will make it bland, and spicy, spicy, hot, fresh, and fragrant are all indispensable;

2. Zhenchu ??handed over such a difficult ingredient technology to the R&D team. After many trips to and from Bashu to inspect and select ingredients, countless improvements and preparations, and personal guidance from consultant masters, it was restored to the maximum extent. The traditional flavor of Maoxuewang.

About the dish:

Home-made recipe of Maoxuewang

Main ingredients: 80g square leg slices, 150g chicken and duck blood, 50g beef flavor , 20 grams of eel slices, 30 grams of beef slices, 200 grams of soybean sprouts

Accessories: 180 grams of Zhenchu ??Maoxuewang seasoning, 5 grams each of onion and minced garlic, 2 grams of dried chili, 10 grams of salad oil Grams

1. Blanch the soybean sprouts until they are raw, and put them on the bottom of a plate;

2. Place the square leg slices, chicken and duck blood, beef louvers, eel slices, and beef slices Boil the water in the pot;

3. Leave the bottom oil in the pot, add 180 grams of Zhenchu ??Maoxuewang seasoning and stir-fry;

4. Add the clear soup to the pot and mix thoroughly;

p>

5. Pour the 2 ingredients into the pot and bring to a boil;

6. Sprinkle the onion and minced garlic on the plate;

7. Sit in the pot oil, sprinkle in crushed dried chilies and stir-fry, then pour hot oil into the plate.