Maoxuewang is a very famous dish in Chongqing, and it is also a dish that many people in the country like very much. It has the characteristics of spicy, delicious and crisp taste. I will tell the questioner how to make the base material and soup material through the following production process of Maoxuewang:

1. Prepare seasoning: onion 30g, ginger 30g, garlic 20g, salt 3g, pepper 15g, star anise 5g, pepper 5g, Pixian watercress 30g, cooking wine 10g, vegetable oil 100g and chicken essence 65438+.

2. Ingredients: soybean sprouts150g, lettuce slices100g, garlic sprouts 50g, duck blood 50g, eel100g, hairy belly100g, yellow throat100g, lunch.

3. Stir-fry the base material: first pour the oil into the pot and heat it to 50%, then add ginger, garlic, onion and Pixian watercress in turn, stir-fry slowly, stir-fry the base material of the hot pot, and then pour the broth or boiled water for 3 minutes.

4. Put the main ingredients in the pot: bean sprouts, lettuce slices and garlic sprouts, and then take them out to the bottom of the pot. Then cook duck blood, eel, hairy belly, yellow throat, lunch meat, add salt and chicken essence to the soup, and then pour it into the basin.

5. Oil leakage: Pour 50g of oil into the pot. When the oil temperature rises to 70%, stir-fry the onion, pepper and pepper and immediately pour them into the pot. An authentic Chongqing Maoxuewang is made!