Materials: fresh grass chicken a, fresh pig heart half, fresh pork belly half, the top Jinhua ham slices 8 pieces, the top dry shiitake mushrooms 10, fresh soybean sprouts 3 two, 2 onions, cabbage gang 4 pieces, celery, pickled chili pepper a number of dried chili peppers 4, sesame oil, pepper, monosodium glutamate, chicken essence, Zhenjiang vinegar a little.
Practice:
1. grass chicken slaughtered carefully collect chicken blood into a clean bowl, wait for it to cool and solidify carefully cut into small strips spare.
2. Cut down the chicken breast and leg meat from the chicken into cubes.
3. Scald the remaining chicken bones in boiling water, then rinse and simmer in a small saucepan over low heat for 3 hours to make the stock.
4. Wash the pig's heart and cut it into small pieces.
5. Pork belly cleaned (can be cut and then take the flour or salt carefully rubbed to remove the stink) and cut small pieces.
6. frying pan placed on a high flame, add a little salad oil, 7 minutes hot under the celery, scallions, cabbage gangs, soybean sprouts fried, into the chicken essence, add a little sesame oil, from the pot to do the bottom of the bowl.
7. Place the frying pan on high heat, chicken, pork belly, pork heart, ham slices, mushrooms in the frying pan with pickled chili peppers, dried chili peppers, peppercorns stir-fried for 3 minutes, sprayed with a small amount of cooking wine to add a small amount of fresh chicken broth, and then carefully add chicken blood strips, sesame oil, monosodium glutamate, chicken essence, vinegar and other seasoning after the pot, sheng into the fried to do the bottom of the auxiliary materials used on the.
8. With a bowl of fragrant sprinkled with chopped green onion grass chicken soup, my love Mao Blood Want can let my family enjoy.
Authentic Mao Blood Wanton
Specific method:
Raw materials: duck breast, pig heart, pork belly, ham sausage, mushrooms, cabbage, soybean sprouts, scallions, pickled chili peppers, dried chili peppers, butter, sesame oil, peppercorns, monosodium glutamate (MSG), chicken seasoning
Specific method:
1, the duck blood Wanton cut into a zig-zag strip shape, will be the chicken breast, pig belly, pig heart ham sausage Cut into slices, cut mushrooms into slices, sea cabbage, celery cut into sections to be used.
2, frying pan placed on a high flame, add a little oil will be sea cabbage, celery, scallion section, soybean sprouts fried, put monosodium glutamate, add a little sesame oil, from the pot loaded into a bowl to do the bottom of the bowl.
3, will be placed in a frying pan on high heat, chicken breast, pork belly, pork heart, ham sausage in the frying pan with pickled chili peppers, dried chili peppers will be stir-fried until fragrant, add a little fresh soup, and then into the butter, sesame oil, monosodium glutamate, chicken broth after potting and sheng into the bottom of the fried to do a good job of the auxiliary materials that is completed.
Seven star Gang Mao blood Wanton
Information:
500 grams of duck blood Wanton, 100 grams of eel, 100 grams of pork, 150 grams of ham and sausage, 50 grams of fresh flowers, 150 grams of soybean sprouts, hairy fungus 50 grams of lettuce 100 grams of lettuce, 50 grams of green onions, 1 gram of salt, 15 grams of dried chili peppers, peppercorns 5 grams of wine 10 grams of monosodium glutamate (MSG) 50 grams of hot-pot primer. 3 packages, 50 grams of mixed oil.
Methods:
1, the duck blood cut into strips, blanch into the boiling water after fishing; soybean sprouts cut off the roots, ham sausage cut into large pieces of pork (fat and thin half) cut into slices, lettuce head cut into strips, yellow flowers to remove the plover, dried chili pepper cut section.
2, hot pot base material with water, put into the pot boiling simmering flavor, under the salt, monosodium glutamate, into the blood Want, eel piece, ham sausage, meat, soybean sprouts, water hair fungus, green onions and a variety of vegetables **** cooking. Wait for soybean sprouts to break off after the pot to transfer to the pot.
3, frying pan on a high flame, pour mixed oil burned to 60% hot, into the chili pepper section fried brownish-red, under the pepper fried incense, poured in the basin on the table.
Features:
The soup of the dish is red and bright, hot and spicy hot tender fresh, thick flavor.
Characteristics.