But everything is the same, it is the evolution of the Xiaohe Gang's boiled dishes, just with more varieties of ingredients, more life! Of course, the ingredients are not the most important part of Mao Blood Wanton, in fact, most of the main ingredients are the scraps from the hot pot!
Materials:
Main and auxiliary ingredients: duck blood, lily pads, eel, yellow throat, fungus, soybean skin, enoki mushrooms, sandwiches.
Seasoning: chili pepper, mace and so on.
Practice:
(1) Put chili pepper, pepper, bean paste, ginger, garlic, salad oil into a pot, stir-fry aroma over low heat, add soup and simmer and then fish out the dregs, then put in monosodium glutamate, sugar, vinegar and other seasonings.
(2) the main and auxiliary ingredients will be sliced thin, fly water, add the simmering red soup juice, boil and put into the container, sprinkle with chopped green onion.
(3) the salad oil is hot, add peppercorns, chili peppers, choking out the aroma, quickly poured on the top of the main and auxiliary ingredients is ready.
In fact, Sichuan cuisine is not dogmatic, he just focuses on flavor, there is not a strict requirement for the ingredients, the main ingredients can be freely collocation, as long as you do not violate taboos can be! In itself, Sichuan cuisine is a great fusion, although there are many schools, but the Sichuan cuisine is still very good at pushing the boundaries of innovation, will not be overly confined to the traditional
.