Maoxuewang in Chongqing is the most authentic. The trick and practice of Mao Xuewang are as follows:
Prepare some hairy belly, a little yellow throat, a ham sausage and a piece of duck blood. Authentic Maoxuewang should also have eels. But I don't like eel, and I dare not deal with eel, so I didn't add it. Friends who like eel can add some eel. I didn't buy fresh duck blood, so I used boxed ones instead, and then prepared some vegetables for the base.
I have prepared bean sprouts, lotus roots, lettuce and Flammulina velutipes for vegetables. This Flammulina velutipes is not bad. It is this yellow Flammulina velutipes, which is more crisp and delicious than the white one, and it is not stuffed. I have never eaten this yellow Flammulina velutipes. I suggest you try it. Also prepared some quail eggs, these side dishes have no fixed collocation, you can choose according to your own preferences.
Slice lettuce and lotus root, soak them in clear water to prevent discoloration, slice ham sausage, and cut beef omasum to make it a little bigger, because beef omasum will shrink after cooking. When dealing with the yellow throat, you should gently scrape off some mucous membranes in the yellow throat with a knife, so that the yellow throat will not be fishy and then cut it into small pieces. Duck blood slice. The yellow throat is not the throat of an animal, but also comes from the great blood vessels of domestic animals such as pigs and cattle. Because pig's yellow throat is more expensive than bezoar's throat, the yellow throat we usually eat in ordinary hot pot restaurants is pig's yellow throat, which is also easier to buy in vegetable markets.
Then, the ingredients are processed, garlic is diced, ginger is sliced, and a little pickled pepper is added to increase the flavor. Cut the green onion into small pieces, prepare a little hot pot bottom material, and chop it up a little, which is easier to fry. It's best to choose the whole material as the bottom material of hot pot, which will be more delicious. Because there are so many ingredients in hot pot, it is perfect for making Maoxuewang.
then start making, burn some oil in the pot, add pepper, chafing dish bottom material and bean paste, stir-fry slowly with low fire, and stir-fry chafing dish bottom material. Because the bottom material of hot pot is originally the material of wok, the fire must not be too big when frying, otherwise it will be easy to fry. Once the bottom material is fried, the soup base will be wasted and the cooked food will not be delicious. Then add ginger, garlic and pickled peppers, continue to stir-fry until fragrant, and then add water.
after the water boils, add quail eggs, lettuce, Flammulina velutipes and lotus root slices. I like to cook mushrooms for a long time, so I'll take the cooked lettuce and lotus root slices out of the pot first. Then put the bean sprouts in, cook them, and fish up the Flammulina velutipes and bean sprouts. Only soup can be left in the pot, or quail eggs can be left in the pot and cooked for a long time to taste better. Then start seasoning, add a little soy sauce to color, and a little raw to extract fresh.
Next, add duck blood, green onions, and cook for 3 minutes, add ham sausage, cook for 1 minute, and then cook for 2 minutes. Finally, put the hairy belly in, boil it and you can get out of the pot. Then spread a layer of garlic, some Chili noodles, some Chili segments, a little white sesame seeds, pour hot oil, and finally sprinkle with chopped green onion, which is delicious.
The hairy blood made by this method is spicy and delicious, and it makes people drool at the sight, which instantly increases their appetite. It is spicy and delicious when they eat, and it is more fragrant than big fish and big meat.