1, preparation of the bottom material There are many things used in the bottom material, such as pepper, pepper, pepper, bean paste, hot pot bottom material and so on. These are all necessary things for frying the bottom material. Many people think that Sichuan food should be spicy, but this is not the case. The real Sichuan cuisine is characterized by hemp and incense. Is it spicy? The most important thing is the first word. Stir-fry Zanthoxylum bungeanum and Zanthoxylum bungeanum with oil, then add onion, ginger, garlic, pepper, bean paste and so on. After the bean paste is fried with red oil, it can be directly put into the hot pot bottom material. Friends who are not particularly fond of spicy food can consider not adding hot pot bottom material. Then add water and boil for fifteen minutes, and the soup base of Maoxuewang will be ready.
2, preparation of ingredients Mao Wangxue's classic ingredients are blood and hairy belly. It turns out that Mao is Wang Xue that others don't want. Some people make these things into special dishes, which are delicious. Since then, Mao Xuewang has spread, and people began to add other dishes. Such as squid, eel, bean sprouts, lunch meat, fungus and so on. , are added later. Most main ingredients need to be blanched in advance, so that the taste will be stronger when we eat them. There is one place to pay attention to, and that is soybean sprouts. You must remove the beard from the tail, otherwise it will affect the taste.
3. Pouring oil is the last step of Mao Wangxue. Friends who like spicy food can put pepper and pepper in the oil, stir-fry the fragrance and pour it into the prepared snow of Mao Wang. If you don't like it, you can make garlic. Put our chopped garlic on the prepared Maoxuewang and pour the hot oil directly on it. Need to be reminded that when we fry the bottom material, we should fish out all the aniseed, otherwise it will affect the taste for a long time.