The best Maoxuewang is improved by adding sea cucumber, hairy belly, eel meat, yellow throat slices and lunch slices.
Seasoning: pepper, pepper, etc.
Exercise 1
Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil into a pot, stir-fry with low heat, and add soup to boil.
Remove the residue, and then add seasonings such as monosodium glutamate, sugar and vinegar. Slice the main and auxiliary materials, change knives and splash water, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion. Heat salad oil, add pepper and pepper, pour out the fragrance and pour it on it quickly.
Exercise 2
1, sliced duck blood, blanched in boiling water and fished out;
2. Cut off the fibrous roots of soybean sprouts;
3, ham sausage cut into large pieces, pork (fat and thin) cut into pieces, lettuce head cut into strips;
4, pistil to yellow flowers, dried peppers cut into sections;
5, the hot pot bottom material is boiled in water and then put into the pot to boil and taste;
6. Add refined salt and monosodium glutamate, add blood curd, eel slices, ham sausage, meat slices, soybean sprouts, fungus, green onions and various vegetables and cook together;
7. After the soybean sprouts are cut off, turn the pot into the pot;
8. Put the wok on the fire, pour in the oil and heat it to 60%. Stir-fry the peppers until brown. Stir-fry the peppers and pour them into a pot.
Exercise 3
Ingredients: 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.
Output: 1. Slice duck blood tofu, slice chicken breast, pork belly and pork ham sausage, slice mushrooms, and cut Chinese cabbage and celery for later use.
2. Put the wok on the fire, add a little oil to stir-fry the cabbage, celery, onion and soybean sprouts, add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom.
3. Put the wok on the fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, and add pickled peppers. Stir-fry dried Chili peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then put them on the fried accessories to make the bottom.
Exercise 4
Ingredients: duck blood 1, eel 1.
Accessories: 300 grams of soybean sprouts, 200 grams of yellow throat, 200 grams of tripe, 200 grams of lunch meat, lettuce (250 grams of flowers and leaves, 250 grams of chicory).
Seasoning: salt 5g, pepper 5g, dried pepper 20g, cooking wine 15ml, onion 1 segment, vegetable oil 45ml, and broth 800ml.
Taste: spicy.
Preparation time: 15 minutes
Number of people: 3 people
Cooking time: 15 minutes
Exercise:
1. Cut duck blood and lunch meat into small pieces with a thickness of 1cm and a width of 4cm. After the eel is slaughtered, it is washed with clear water and cut into 5 cm long pieces. Wash the white louver and cut it into comb-like filaments. The yellow throat is cut into 5 cm long sections.
2. Wash the roots of soybean sprouts. Cut the dried pepper into small pieces 1cm wide with scissors. Cut the onion diagonally for later use. Wash and chop shallots.
3. Put a proper amount of hot water into the pot, bring to a boil, then add duck blood slices, eel segments, yellow throat segments and white venetian shreds, and cook for about 2 minutes, skim off foreign foam, remove and drain.
4. Wash the chicory and put the lettuce in the bottom of the pot. Put 1 tbsp (15ml) oil in the pan. When it is 50% hot, add shredded onion and stir-fry until fragrant. Then add soybean sprouts and 1/2 teaspoons (3g) of salt, stir-fry for about 3 minutes, and then put them in the pot as the bottom dish.
5. Put the bottom material of Chongqing hot pot into the pot, stir-fry it with strong fire, add Shaoxing wine and chicken soup, boil it, add duck blood slices, eel segments, yellow throat segments and shredded white leaves, if there is lunch meat, continue to cook for 5 minutes after boiling again, and then put it into the pot.
6. Pour the remaining oil (2 tablespoons, 30 ml) into the pot. When heated to 40%, add dried peppers and prickly ash, turn to low heat, and stir-fry slowly. Finally pour into the pot and sprinkle with chopped green onion.
Tips:
Monopterus albus can be boned at the place where it is sold and then scalded to remove mucus.
Duck blood should also be blanched before cooking, which can remove some dirty blood and fishy smell.
Zanthoxylum bungeanum and Zanthoxylum bungeanum can also be added according to their own tastes. If the taste is heavy, 3-5g Zanthoxylum bungeanum can be added.
The salt should be put properly, and the bottom material of the hot pot is already very tasty.