Of course there is, first of all, about the issue of oil, do not use pure rapeseed oil, you can try to add a certain amount of lard or other animal oil (do not recommend mutton oil, although I like to eat mutton, but the stench is really affecting the larger). Specific ratio of animal oil than vegetable oil 1:6 on the line. Secondly, it is about the oil temperature, the oil temperature is not too high, if the oil temperature is high, then the taste of the ingredients is not good. The last is due to the Mao Blood Wanton with seafood with more, seafood before using must use cooking wine marinade.

It is well known that the Mao blood Wanton is a very delicious dish for people who can eat spicy food. A pot of Mao Blood Wanton with a pot of rice can form a source of happiness for dry rice people. The three members of my family still prefer chili peppers. So during the home office home schooling period, the dry rice people started to get into the food. First of all, the duck blood and seafood inside the Mao Blood Wanton should not be fried. After frying instead, they are not tasty. First of all, what seasoning is needed for Mao Blood Wanton: dried chili peppers (a little more sophisticated can use more than one variety of chili peppers, only one is not a big problem.) When a friend of mine made it at home, he used three kinds of dried chili peppers: bijiao, bullet head and lantern pepper. Then there's the mace pepper, part of which gets made into mace powder and the other part is set aside. Then there is onion, ginger and garlic, hot pot base, Pixian bean paste, soy sauce, sugar, pepper and thirteen spices.

The preparation of side dishes is good to be casual, normal words to put soybean sprouts, Sichuan powder, duck blood, squid beard, tripe, fat intestines, tofu skin and squid rolls. Other side dishes depending on their own preferences, think put in delicious on the line. But do not put gluten and other oil-absorbing more powerful. After preparing the ingredients, add water to the pot, the duck blood, squid cooked, fish out and set aside. Begin the process of stir frying, domestic into the oil mixture. Add half of the dried chili peppers and peppercorns, and then put the onion, ginger and garlic to stir fry. After stir frying, add the hot pot base and bean paste to stir fry the red oil. Finally put down the fat intestines and stir fry. Stir fry for about half a minute, add soy sauce, thirteen spices, sugar and pepper. Continue to stir fry for about 10 seconds and add water, water can be appropriate a little more (whether to add salt depends on the taste of light, because the hot pot base and bean sauce are salty). When the water boils, add the soybean sprouts, Sichuan noodles and thousand sheets. When these three veggies are cooked, fish them out and put them in the bottom of the bowl (the fat intestines don't need to be fished out).

Then add the duck blood and squid, and continue to cook for about 2 minutes. In the middle of the thickening can start to collect juice (less put a little powder gravy on the line, no soup a moment can not mix rice). Cooked 2 minutes after the next into the tripe (tripe cooking time is not rush, so the last to put). 20 seconds after the pot of soup and meat dishes poured into the bowl just loaded with vegetarian dishes. Chop some chopped green onion and garlic and sprinkle it on.

The final soulful step comes, put the oil in the wok, and when the oil is 50 percent hot, add the other half of the mace and chili. Give it a quick stir-fry and then splash it straight into a bowl. Use the hot oil to bring out the flavors of the scallions, garlic, mace and chili. Finish with a sprinkle of cilantro to garnish.