Anyone who likes spicy food must know a famous dish! That is Mao Blood Wanton. Mao Blood Wanton is a specialty of Chongqing, and one of the originators of Chongqing Jianghu cuisine. The soup of Mao Blood Wanton is red, spicy, fresh and thick.

Mao Blood Wanton

Duck blood is the main ingredient of the production, the cooking technique is based on boiled vegetables, and the taste belongs to the spicy flavor. Originating from Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is the raw blood of Want Want now hot now eat, and maw mash as the main ingredient, so the name.

What are the ingredients in Mao Blood Wanton? Mao Blood Wanton has what ingredients

Mao Blood Wanton used seasoning is very delicate, first of all, chicken essence, monosodium glutamate, fragrant fruit, grass jelly, cinnamon, cloves, star anise, cardamom, row of grasses, mountain nai, sand nuts, cumin, Chenpi, Qianlixiang, these spices, as long as the role is to enhance the flavor. In addition to spicy, can come out of the spicy flavor is to avoid dangerous bean paste, dry chili peppers, dry green peppercorns. Remove the fishy flavor of duck blood in Mao Blood Wanton is mainly put onion, ginger and garlic, cooking wine, white pepper.

What ingredients to put in the Mao Blood Wanton

Materials for Mao Blood Wanton: The production of Mao Blood Wanton is divided into two parts - the base and the main ingredients.

One, the practice of the base

1, raw materials: salad oil 10 kg cooked vegetable oil 10 kg butter 5 kg Pixian bean paste 3 kg patty cake chili pepper 4 kg

Soaked chili pepper puree 2 kg dry morning glory pepper section 1.5 kg yangjiang tempeh 5 boxes Ginger 2 kg garlic 2 kg peppercorn 1 kg octagonal 120 grams of cinnamon 180 grams clove 40 grams of caojiao 200 grams

150g of allspice fruit, 100g of crabapple, 200g of cardamom, 50g of allspice, 100g of cardamom, 100g of fennel, 100g of sand nuts, 750g of rock sugar, 500g of peppercorns, and 4 bottles of tofu milk.

2. Method: first salad oil, cooked vegetable oil, butter into the pot burned to 40% hot, into the Pixian bean paste, patty cake chili pepper, pickled chili pepper mushrooms, slowly stir-fry incense over a low fire, then into the dry morning glory pepper section, yangjiang tempeh, rock sugar, pepper (pat broken), ginger, garlic, pepper, stir-fry for about half an hour, and finally into a variety of spices and bean curd milk, stir-fry over a slow fire for about 15 minutes, that is, made into the base material.

Description: the base can generally be preserved for five to seven days

Two, the preparation of side dishes

Mao blood Wanton side dishes are common duck blood, pork blood, pork, eel, pork intestines, ham, tripe, etc., according to their own preferences to choose from, and in addition, according to personal preference to add soybean sprouts, fresh flowers, fungus, lettuce, shellfish, and so on.