Authentic Maoxuewang

Specific method:

Raw materials:

Duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed

Specific method:

1

2. Place the wok on a strong fire, add a little oil to fry the Chinese cabbage, celery, scallion and soybean sprouts until cooked, add monosodium glutamate, add a little sesame oil, and put the wok into a bowl for the bottom use.

3. Put the wok on a strong fire, put the chicken breast, pork belly, pork heart and ham sausage in the wok and add pickled peppers. The dried peppers will be fried until fragrant, add a little fresh soup, then add butter, sesame oil and monosodium glutamate. After the chicken essence is put into the wok, it will be served.

Qixinggang Maoxuewang

Ingredients:

5g of auricularia auricula, 1g of lettuce head, 5g of green onion, 1g of refined salt, 15g of dried chili, 5g of prickly ash, 1g of cooking wine, 5g of monosodium glutamate, 3 packets of chafing dish bottom material and 5g of mixed oil.

Production method:

1. Cut the duck blood into strips, boil it in boiling water and take it out; Cut off the fibrous roots of bean sprouts, cut the ham sausage into large pieces, cut the pork (half fat and half thin) into pieces, cut the head of lettuce into strips, remove the stamens from yellow flowers, and cut the dried peppers into sections.

2. Boil the chafing dish bottom material with water, put it in a pot and boil it. Add refined salt and monosodium glutamate, and add blood curd, eel slices, ham sausage, sliced meat, bean sprouts, fungus, green onions and various vegetables to cook. After the soybean sprouts are cut off, the pot is transferred into the pot.

3. Put the wok on a high fire, pour the mixed oil and heat it to 6%, add the chili and fry it until it turns brown, add the pepper and fry it until fragrant, and pour it in the basin and serve.