Hello everyone, I am Brother Kui. I am very happy to answer your question: What is the authentic way to make Maoxuewang?

What are the most important materials?

I think the most important ingredient is duck blood. Without duck blood, this dish would have no soul. Many people eat this dish just for the duck blood.

Maoxuewang is a delicacy in Chongqing. The cooking technique is mainly cooking. It tastes spicy and is particularly spicy in the mouth. Many people will never forget this taste after eating it once. This dish is made by boiling raw blood.

Eat it now, and the main ingredient is hairy tripe offal, so it is named Maoxuewang.

Let’s teach you how to make it: Ingredients: duck blood, mung bean sprouts, potato powder, ginger, garlic, hot pot base, green vegetables, enoki mushrooms, rock sugar, light soy sauce, pepper, bean paste, tripe, coriander, green onion Method: 1. Preparation

For the above ingredients, rinse off the duck blood and slice them into slices. Soak the enoki mushrooms in warm water and remove the roots. Wash the mung bean sprouts and control the moisture. 2. Wash the green vegetables, soak the potato powder in warm water, and cut the green onions into sections.

Slice the ginger, smash the garlic, wash and cut the tripe into strips, wash and chop the coriander, and cut the green onion into sections. 3. Put the pot on high heat and pour in the oil. When the oil is hot, add the peppercorns and bean paste and stir-fry over low heat to produce red oil.

, add onion slices, ginger slices, garlic and stir-fry until fragrant, add a rock sugar 4. Add boiling water until the pot is almost half full, add an appropriate amount of hot pot base ingredients, salt, chicken essence and light soy sauce, wait for the hot pot base

The ingredients are completely melted. 5. Add duck blood, potato powder, green vegetables, tripe and other ingredients and cook together. It will be cooked in about three minutes. After cooking, take it out and put it into a basin. 6. Put the pot on high heat and pour in oil.

After it's hot, add Sichuan peppercorns and stir-fry until fragrant. Then pour the fragrant oil on top of Maoxuewang, add an appropriate amount of scallions, and sprinkle some coriander leaves (you can leave it out if you don't like it), and that's it.

Tips: 1. You can increase or decrease the amount of ingredients to suit your liking. If you like meat, you can add some diced beef, mutton rolls, etc. 2. Be sure to control the heat when making hot oil.

Let the oil fry the peppercorns, which will make them taste bad. The above are some of my opinions on this issue. I wonder if you have any other opinions. You are welcome to leave a message in the comment area below. Let’s learn and make progress together. I hope it can be helpful to you.

helped.