Maoxuewang, the soup is red and bright, spicy and delicious, and you can get what you want with chopsticks. The boiled duck blood is fresh and refreshing. Duck blood is also rich in nutrition and protein, which has the effect of enriching blood and detoxifying.

Ingredients: bean curd skin, bean sprouts, luncheon meat, duck blood, Pixian bean paste.

Detailed steps:

Maoxuewang and Noon Head are cut into thick slices. I like to eat lunch meat, and I use it more.

Cut the bean curd skin into wide strips and remove the roots of bean sprouts.

Saute minced garlic, add two spoonfuls of Pixian bean paste and stir-fry in red oil. Stir-fry with low heat, avoid frying, it will become bitter.

Stir-fry red oil, add boiling water to boil, pour a few drops of soy sauce to color, with or without salt. Cook the bean sprouts first, then take them out, and then put the bean curd skin.

Cooking at home has a little advantage. It's convenient and delicious. I boiled the bean curd skin for a minute, and then threw the bean sprouts in. When the bean sprouts are ripe, I'll let them out together.

After the bean sprouts and bean curd skin are cooked, the luncheon meat can be served in one minute. Finally, I cooked duck blood for more than five minutes, and I cooked it for eight minutes.

All the ingredients are put in a bowl, sprinkled with minced garlic, pepper powder, Chili noodles, chopped green onion and pepper, and then sprinkled with hot oil.

Second course: toothpick and chicken leg meat

Toothpick chicken leg meat is spicy and delicious, so you can't go on.

Ingredients: chicken leg, garlic, ginger, chopped green onion, red pepper, Chili sauce, cumin powder.

Detailed steps:

1. First, take the washed chicken leg, remove the bones of the chicken leg (gently cut the skin and meat of the chicken leg with a knife, turn the knife inward and carefully remove the bones), and cut the boneless chicken leg into small pieces.

2. Marinate the cut chicken leg in a bowl. Put some cooking wine (cooking wine is chicken leg meat to remove fishy smell and make it tender), add some salt, a little soy sauce, some salt and some pepper, stir it evenly with chopsticks, and let it stand for 20 minutes after stirring.

3. Start preparing ingredients, peel a few cloves of garlic, chop them with a knife, chop them into garlic foam, and put them on the plate. Take a small piece of ginger, slice it and chop it into ginger rice. Take a fresh Mao Cong and cut some chopped green onion. Finally, we add some red peppers, shred and chop them and put them on a plate for later use. Red, white, yellow and green, the colors look good together.

4. String the marinated chicken leg meat with a toothpick. A toothpick can string two or three pieces of meat. Heat the wok and pour in the vegetable oil. When the oil temperature reaches 50% to 60%, put toothpick meat down one by one and fry it. Stir constantly with chopsticks to avoid burning the pot, and fry the chicken legs until golden brown. Take out the toothpick meat with a colander, drain the oil and put it in a large bowl.

5. Leave a little oil in the pot, stir-fry some Chili sauce, keep sliding the pot with a frying spoon to make the Chili sauce fully contact with the oil, and add some Chili powder, so that the dry, fragrant and spicy taste comes to the nose. Add garlic and ginger rice, stir-fry garlic, and then put down the red pepper. The whole pot is red and beautiful.

6. Add some salt and stir-fry evenly, add chicken leg meat, stir-fry over high fire, add some sesame oil, add some pepper powder and cumin powder, which has the feeling of barbecue. Finally, add chopped green onion and continue to stir fry over high fire, so that the chicken leg meat can be perfectly blended with all the ingredients in the pot.