So in this issue of food tutorial, Tianjianmei food workshop is ready to teach you to make a relatively simple home version of Mao Blood Wanton, so that you can also eat this delicious and tasty Mao Blood Wanton at home! If you want to learn how to do it, please gather around! Duck Blood Tofu:100g Pork Heart:50g Pork Belly:50g Ham Sausage:40g Shiitake Mushrooms:40g Sea Cabbage:30g Soy Bean Sprouts:50g Butter:20g Dried Chili Peppers:3 Pickled Chili Peppers:20g Scallions:30g Peppercorns:10g Fragrant Oil:10g Monosodium Glutamate:3g.

Immediately put PI County bean hot pot base to change the small fire stir fry until excellent taste add soup boil salt not enough to add salt flavor and then into the pig's blood, fat intestines, eel, tripe, luncheon meat, boil a minute will be sheng in the pot with bean sprouts, and then sprinkled with green onions and coriander again put the pot on the fire put the right amount of canola oil to burn hot and quickly into the chili pepper section, peppercorns, poured on the top of the that is made into the hairy blood wanton special often flopped mainly in the winter. This kind of "no fire hot pot", can be all the favorite ingredients together, and then poured a layer of red oil, really and spicy pot a little like.

Chongqing Mao Blood Wanton is divided into a family version and a restaurant version. Families usually use pig's blood Wanton, while restaurants mostly use duck's blood or fake pig's blood Wanton (a mixture of blood powder). The main side dishes in Mao Blood Wanton are pork belly, bean skin, cabbage, tofu cubes, bean sprouts, ham sausage (or sandwiches), etc. The practice of Mao Blood Wanton is usually first boiled in water with blood and various ingredients, and then covered with deep-fried chili oil, which not only tastes delicious and fragrant. Chili oil frying method is usually cooking oil as the main ingredient, add a large number of red chili peppers, fresh peppers and a small amount of garlic, mixing and stir-frying until boiling.

Spices (150g of grass nuts, 50g of pai cao, 200g of white button, 30g of licorice, 50g of grass button, 50g of allspice, 200g of star anise, 300g of cumin, 30g of sannay, 100g of shansha, 10g of cloves, 30g of thyme, 50g of allspice, 50g of meat button and 50g of angelica dahurica) are slightly soaked in water, fished out to control the water and crushed in a blender.