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How to make Sichuan cuisine Maoxuewang?

In fact, this dish of Maoxuewang is not complicated. As long as you remember the steps and techniques, a novice can become a master chef in seconds.

I remember that time a year ago, when I was at home, I made a special dish of Maoxuewang on a whim, but it was not long after it was served.

Although the cost of cooking Maoxuewang is slightly higher, as a chef, I am still very happy when I look at the bottom of the plate.

Okay, not much to say next, today I will share with you the cooking method of Maoxuewang. Friends, please follow me and read on.

The first step is to prepare the ingredients. First prepare a handful of soybean sprouts, a small handful of enoki mushrooms, then a piece of ham sausage, a handful of eel slices, seven or eight slices of beef louver, as well as ginger and green onion, hot pot base, and bean paste (all seasonings are

Prepare them in advance so you don’t have to rush when you are busy).

In the second step, add water to the pot, add bean sprouts and enoki mushrooms to the boil, blanch them for one minute, then pour them out and put them on the bottom of a plate.

Then add water to the pot again, add eel slices and beef louvers, blanch them for ten seconds and then pour them out (this step is to remove dirt from the ingredients).

The third step is to put the base oil in the pot (slightly more oil), add the ginger and green onions and sauté until fragrant. When the nose can smell the aroma, add the bean paste and hot pot base ingredients, and stir-fry until the red oil color appears (fry

Only when the oily color is red can the flavor of the seasoning be released).

Then add three spoons of water to the pot, start to adjust the mouth, add two parts of salt, one part of chicken essence and MSG, and a little cumin powder (the taste should be slightly salty, because both bean sprouts and enoki mushrooms contain water).

Maoxuewang is a very classic dish in Sichuan cuisine, and it is also a popular side dish. It is spicy, spicy, rich in content, and full of color, flavor and flavor.

Next Xiangxiang Food I will share with you a recipe for Sichuan cuisine Maoxuewang. I don’t know if it is authentic or not. This is how the chef at the chef school taught me.

Ingredients: 300 grams of duck blood tofu, 300 grams of soybean sprouts, 300 grams of salt, 3 grams of eel, 50 grams of Sichuan peppercorns, 10 grams of MSG, 3 grams of tripe, 50 grams of soy sauce, 3 grams of sesame oil, 5 grams of beef, 50 grams of egg white, 1 dried chili, 20 grams of onion, ginger, and garlic, 15 grams each.

15 grams of cooking wine, 100 grams of celery, 40 grams of water starch, 10 grams of Pixian bean paste, 10 grams of red oil. Method: 1. Slice the eel, slice the beef, and slice the tripe. Blanch it with water. Blanch the tripe first and then blanch it again.

eel.

2. Heat the oil in the pot, add Sichuan peppercorns, stir-fry until fragrant, add dried chili peppers, wait until the chili peppers turn brown and take them out.

Place the fried Sichuan peppercorns and chili peppers on the chopping board, cut into pieces and set aside.

3. Heat the pan, add oil, add bean sprouts and stir-fry.

Add celery, cooking wine, and MSG.

Remove and drain, then put it into the prepared basin for final serving. 4. Add enough oil to the pot, add Pixian bean paste, add onions and ginger and stir-fry until fragrant, add cooking wine and soy sauce.

Add salt and MSG to the stock (no stock, hot water is acceptable).

Then add the tripe and eel, and finally the beef to thicken it.

Remove from the pan.

Put into serving bowl.

5. Finally pour in the prepared crushed chili pepper.

Make a pot, wait until the pot is hot, add base oil, red oil and sesame oil. When the oil is 40% hot, pour it into the dish serving bowl, and sprinkle the minced green garlic evenly on top of the dish.

A spicy Maoxuewang that goes well with rice is ready!

Sichuan cuisine Maoxuewang is not like Sichuan cuisine twice-cooked pork, which is served in plates. Once it is served, it is a large bowl, enough for 2 to 3 people, and the price of a large portion of Maoxuewang is also

Relatively cost-effective.

Maoxuewang is an extremely famous specialty dish in Sichuan cuisine. It fully embodies the characteristics of Sichuan cuisine: numb, spicy, fresh, fragrant and hot. It is fresh and spicy, and it will burn your mouth if you eat it in a hurry.

Many people think that if there is hairy belly in the body, it is actually correct.

However, the original name of Maoxuewang is Maoxuewang. As the name suggests, it means cooking blood, and the blood here is usually duck blood.

Of course, after years of development and changes, Maoxuewang has also undergone many changes. The most important thing is that Maoxuewang not only contains blood, but also hairy belly.

The blood is not only duck blood, but also pig blood, sheep blood, etc.