Maoxuewang, the soup is red and bright, spicy and delicious, and you can get what you want when you go down with chopsticks. The boiled duck blood is fresh and refreshing. Duck blood is also rich in nutrition and protein, which has the effect of enriching blood and detoxifying.

Ingredients: bean curd skin, bean sprouts, luncheon meat, duck blood, Pixian bean paste.

Detailed steps:

Maoxuewang and the lunch head are cut into thick slices. I like to eat lunch meat, and I use more.

Cut the bean curd skin into wide strips, and remove the roots of the bean sprouts.

Saute minced garlic, add two spoonfuls of Pixian bean paste and stir-fry red oil. Stir-fry with a small fire to avoid frying, which will make it bitter.

Stir-fry the red oil, add boiling water to boil, and pour in a few drops of soy sauce for coloring, with or without salt. Cook the bean sprouts first, then remove them, and then put the bean curd skin.

Cooking at home has a little advantage, just do it if it's convenient and delicious. I cooked the bean curd skin for one minute, then threw the bean sprouts in. When the bean sprouts were cooked, I put them out together.

After the bean sprouts and bean curd skin are cooked, cook the luncheon meat, which can be served in one minute. Finally, I cooked duck blood, which took more than five minutes, and I cooked it for eight minutes.

All the ingredients are packed in a bowl, sprinkled with minced garlic, pepper powder, Chili noodles, chopped green onion and pepper, and sprinkled with hot oil.

The second course: toothpick chicken leg meat

Toothpick chicken leg meat, spicy and delicious, makes you stop talking.

Ingredients: chicken leg, garlic, ginger, chopped green onion, red pepper, Chili sauce, cumin powder.

Detailed steps:

1, first take the washed chicken leg, remove the bones of the chicken leg (gently cut the skin and meat of the chicken leg with a knife, turn the knife inward and carefully remove the bones), and cut the boneless chicken leg into small pieces instead of a knife.

2. Put the cut chicken leg meat into a bowl and marinate it. Put some cooking wine (cooking wine is chicken leg meat to remove fishy smell and make it tender), add some salt, a little soy sauce, add some salt, add some pepper, stir well with chopsticks, and leave it for 20 minutes after mixing.

3. Start preparing ingredients, peel a few cloves of garlic, chop them with a knife, chop them into garlic foam, and put them into a plate. Take a small piece of ginger, slice it and chop it into ginger rice. Take a fresh Mao Cong and cut some chopped green onion. Finally, we add some red pepper, shred the pepper, chop it into pieces, and put it on a plate for later use. Red, white, yellow and green, and the colors look good together.

4. String the pickled chicken leg meat with a toothpick, and a toothpick can string two or three pieces of meat. Heat the wok and pour in vegetable oil. When the oil temperature reaches 50% to 60%, put down the toothpick meat one by one and fry them. Stir constantly with chopsticks to avoid burning the pot, and fry the chicken leg until golden brown. Take out toothpick meat with a colander, drain the oil and put it into a large bowl.

5. Leave a little oil in the pot, stir-fry some Chili sauce, keep sliding the pot with a frying spoon to make the Chili sauce fully contact with the oil, add some Chili powder, and the dry, fragrant and spicy taste will come to the nose. Add garlic and ginger rice, stir-fry the garlic, and then put down the red pepper. The whole pot is red and beautiful.

6. Add some salt and stir well, add the chicken leg, stir-fry over high fire, add some sesame oil, add some pepper powder and cumin powder, which gives you a barbecue feeling. Finally, add the chopped green onion and continue to stir-fry over high fire, so that the chicken leg can be perfectly blended with all the ingredients in the pot.