1. Prepare seasoning: onion 30g, ginger 30g, garlic 20g, coriander 10g, salt 3g, dried pepper 15g, star anise 5g, pepper 10g, Pixian watercress 30g, cooking wine 10g, and vegetable oil.
2. Prepare ingredients: bean sprouts150g, lettuce slices100g, garlic sprouts 50g, duck blood 50g, eel100g, hairy belly100g, yellow throat100g, noon.
3. Stir-fry the base material: first pour the oil into the pot, heat it to 50%, then add ginger, garlic, onion and Pixian watercress in turn, stir-fry slowly, stir-fry the base material of the hot pot, then pour the broth or boiling water, add appropriate amount of salt and chicken essence, and simmer for 2 minutes on low heat.
4, first into the vegetarian dishes: bean sprouts, lettuce slices, garlic seedlings cooked, removed and placed at the bottom of the basin.
5. Add the main ingredients:
Duck blood, eel, hairy belly, yellow throat and lunch meat are cooked and poured into a basin.
6. Then put the prepared onion festival, dried pepper and pepper on it;
7. Add100g oil to the pot, heat it to 80%, and pour it on the dried pepper and pepper; Extract dry spicy taste!
Add the prepared coriander, and a fragrant Chongqing Maoxuewang will be ready!
Overview of technical points:
1. When frying the base material, be sure to control the heat (slow frying), stir-fry the red oil and fragrance, and then add the broth.
2, vegetarian dishes should not be cooked for too long, 8 mature fish out of the bottom, keep the taste crisp?
3. When splashing oil, the oil temperature must be 80% hot to stimulate the fragrance of dried peppers and peppers.