At first, Mao Wangxue was mainly made of pork, pig liver, pig large intestine and other ingredients, and stewed with blood tofu into a large pot of stewed vegetables with various ingredients. Later, after continuous improvement, different versions were gradually formed. Mao Wangxue has no fixed standard for side dishes. Generally, hotels will decide what ingredients to mix according to consumer groups, selling prices and accounting costs, so that customers can eat abundantly and profitably. If they cook their own food at home, they can mix them at will according to their personal preferences. The most important thing is that there is blood tofu in it.
Generally speaking, the general public will add yellow throat, tripe, tripe, beef, eel, pork, pork liver, fat sausage, lunch meat and so on. Little seafood, such as squid rolls, prawns with knives, flower shells and piranhas, will be added to seafood. Vegetarian dishes will add bean sprouts, thousand slices, Chinese cabbage, Chinese cabbage, winter bamboo shoots, Pleurotus eryngii, lettuce, black fungus and other common vegetables.
The key to making Maoxuewang
1, feeding sequence
After we make mala Tang water, the principle we need to follow is that when the ingredients are cooked, it is difficult to cook them first, and then the bottom dishes are scalded. That is, first, cook the hard-to-cook ingredients such as fat sausage and beef, then put the vegetables to be cooked at the bottom into a bowl to make a base, and then decide the order according to the difficulty and taste of cooking the ingredients. This will make Maoxuewang fresh and delicious, and it is also delicious.
2, spicy soup preparation
This is the key to Mao Xuewang's success. Some hotels with Mao Xuewang as their specialty will cook spicy soup in advance according to the formula to ensure the unique taste, spicy and delicious. Formula has become the core competitiveness of Maoxuewang, which is also a feature compared with the general Maoxuewang.