Let's take a look at the Maoxuewang we have eaten, and what raw materials are in it. Some people say that Mao first appeared in Wang Xue. According to this statement, authentic wool should be available in Chongqing. See what's in Chongqing's Maoxuewang. Duck belly, lunch meat, bean sprouts, duck intestines, duck blood, loach and so on. There are also, but most of them are in our usual food. We can also see yellow throats, fresh shrimps and occasionally fungus. Because Mao is so popular, many hotels have been improved and rebuilt, and everything has been added! Can only say that it is too popular and pirated a lot!
Let's see what Mao should do! The first is the stage of packaging ingredients. First, cut the luncheon meat and duck blood according to a certain size for later use; Wash soybean sprouts and vegetables and drain for later use; Wash the blinds and yellow throats and cut them into small pieces of about 5 cm; Killing eels requires some skill. Clean up after killing. When these ingredients are ready, we will start to prepare the pot and start cooking.
Maoxuewang is a Sichuan dish, and it must be inseparable from Chili. Here we are going to cut the pepper into small pieces. Put a tablespoon of oil in the pot, heat it to about 60 degrees, add ginger, onion and garlic, stir-fry until fragrant, add vegetables such as soybean sprouts, stir-fry over high fire for 2-3 minutes, and put it in the pot for later use. At this time, you need to use an artifact, which is the famous hot pot bottom material in Chongqing. Stir-fry the bottom material with high fire, then add the broth and cooking wine. After cooking, add duck blood, yellow throat and louver, as well as lunch meat and eel segments. Because these are fresh, be sure to cook them for five or six minutes. Finally, put the pot into the pot, and a delicious and burning hairy cabbage can be cooked.