Mao Blood Want, originated in Chongqing, popular in Chongqing and Southwest China, is a famous traditional dish, with duck blood as the main material for the production of the cooking skills of Mao Blood Want to cook vegetables, the taste belongs to the spicy flavor. Mao Blood Wanton is a specialty of Chongqing city, this dish is raw blood Wanton hot now eat, and maw mash as the main ingredient, so named Mao Blood Wanton. Now, the fame of Mao Blood Wanton has led the army of Chongqing cuisine, sweeping north and south of the Yangtze River. Spicy temptation to the traditional Mao Blood Wanton improved and innovative, will be its soup red, spicy and fragrant, thick flavor characteristics continue to flourish, it is worth a taste of the fast Bayu famous dishes

Mao Blood Wanton

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1

First step of the first step to a variety of purchased back to the dishes cleaned, rewritten, and then loaded with drained standby, a variety of ingredients, ginger diced, garlic sliced, and a variety of ingredients. pepper, dried chili pepper segments, edamame continue to stir-fry over low heat

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4

To the pot of ingredients all fried out of the flavor, and then add water (if there is a soup, add the soup is better), and then open the fire

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5

High-fire boil, add chicken essence, salt, rock sugar, according to the taste, the The flavor of the soup is well adjusted, and then simmer over high heat for 5 minutes, so that the flavor is more fully

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6

After simmering over high heat, and then according to the degree of cooking resistance of various ingredients, in order to put in the cooking resistance first, after the non-cooking resistance

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7

The ingredients are put in the cooking resistance first, and then fish out the ingredients, and then put them into the soup. Cooked, and then fished out, into the pot, and then put the monosodium glutamate

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8

will be a variety of ingredients, in turn, cooked, fished out of the pot, in the pot of soup poured in, and then ready pepper, chili noodles, white sesame seeds, onion granules, garlic mushrooms, in order to the picture on the vegetables, and then wash the pot, under the oil

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9

When the oil in the pot is about 80% hot, pour the hot oil quickly onto the ingredients, choking out the flavor, and then wipe out the splattered oil, then you can dish out