Introduction:

Traditional Maoxuewang is delicious, but it's a little simple, and the materials are very common. Therefore, four seasonings, namely chafing dish bottom material, fragrant fish material, special old oil and green pepper oil, are mixed to make this dish spicy, delicious, mellow and attractive. This material can also be used to make spicy pot fat beef, spicy pot fish head king, spicy pot catfish and so on.

Raw materials:

Duck blood, pork loin slices150g, beef tripe and duck intestines 80g, kelp slices, Agrocybe aegerita and winter vegetables 50g.

Seasoning:

20g of extra-old oil, material A (bean paste 15g, dried pepper, pepper 10g, ginger and garlic 12g), broth 1kg, and material B (chafing dish bottom 20g, fragrant fish material 20g, salt, sugar, cooking wine and celery).

Special old oil production:

First, put a stainless steel vat on a high fire, add 150 kg of oil (butter or vegetable oil) and cook it, add 2 kg of garlic slices, 2,500 g of ginger slices and 3 kg of onion segments, stir-fry until the taste is dry, then take it out, add 10 kg of bean paste and stir-fry until the oil is bright, and then add 500 g of fragrant leaves, 300 g of cardamom and green onion. After refining, the old oil is allowed to stand for 5-6 hours, and after slag removal, it is put into the old soup for later use.

Production method:

(1) Add cooking wine to boiling water and blanch duck blood and eel; Soak Flammulina velutipes and Agrocybe aegerita in another pot for later use.

(2) Add special old oil to the wok, add the material A to stir fry until fragrant, then add the stock, add the material B to taste after cooking, then put the cut scallops and Agrocybe aegerita into the sea to cook for 15 minutes, and then take it out and put it in the bottom of the wok.

(3) Add duck blood and pork tenderloin slices into the sauce in the pot, finally add tripe and duck intestines and cook for 1 min, then take out the pot and sprinkle chopped green onion into the fragrant pot.

(4) Put the material C into another pot, stir-fry until fragrant, and then pour it on the plate.

Wild okra with chopped pepper

Main ingredients:

200g fresh okra

Accessories:

20 grams of homemade chopped Chili sauce

Seasoning:

Chicken essence 2g, pepper 1g, Chili oil 20g, vinegar 15g.

Exercise:

1, cut off the tail of fresh okra, wash and drain the water, and put it neatly in a plate for later use;

2. put a little base oil in the hot pot, add red chopped pepper and stir-fry slightly. Turn off the fire, add minced garlic, soy sauce 1 tablespoon, add 2 tablespoons of steamed fish black soybean oil, add a little sugar, add 2 grams of chicken essence, 20 grams of pepper 1 gram, and 20 grams of Chili oil and vinegar15g to make a flavor juice.

3. Arrange the sorted fresh okra neatly, add the evenly mixed flavor juice and pour it.

Homemade chopped Chili sauce:

1. Red pepper is washed and dried until it is completely dry without moisture;

2. Wash the chopping board, knives and containers with chopped peppers until there is no oil, and dry them in the sun, that is, all tools and containers cannot be left with oil and raw water;

3. Chop the red pepper, chop the garlic cloves together, chop them into uniform pieces, put them into prepared containers in several times, and add salt in several times to mix well;

4. Don't bottle the chopped pepper too full, leave a certain space in the bottle mouth, pour in the white wine, and then seal it;

5. Ferment the mixed chopped peppers at ventilated room temperature for 2 days, and then transfer them to the refrigerator for cold storage. It can be eaten after pickling for 7 days.

Tip:

1, be sure to wear gloves before cutting peppers to avoid the discomfort of pepper juice on your hands;

2. All utensils should not be stained with water or oil, otherwise it will go bad easily.

Special kaiwei pork knuckle

Features: sour and delicious, appetizing and invigorating the spleen, and the taste juice relieves the greasy hands of pigs.

Ingredients: 2 pig hands, about 450g, sweet potato vermicelli100g.

Seasoning: homemade flavor juice 200g (red soy sauce 500g, balsamic vinegar 1kg, Jiang Mo 100g, chopped green onion 30g, minced garlic 30g, fresh millet spicy festival 100g, salt 30g, monosodium glutamate 50g), chicken essence 5g and monosodium glutamate 5g.

Production method:

1, unhairing pig's hands, adding boiling water (adding some onion, ginger and cooking wine) to remove blood, taking out and controlling the dry water, then steaming in a steamer for 30 minutes until it is rotten, taking it out and replacing it with pieces.

2. Make sweet potato powder with boiling water, then blanch it in boiling water 1 minute until cooked, take it out and put it on the bottom of the plate, and buckle the steamed pork hands on the vermicelli on the plate.

3. Put the homemade flavor juice into another pot, add chicken essence, monosodium glutamate and salt to taste, add millet pepper powder, sesame oil and pepper oil to boil, pour it on the pig's hands and sprinkle with coriander powder.