What should I add to make Maoxuewang?

the main ingredients of maoxuewang are:

main ingredients (calculated according to the method of four people)

duck blood, tripe, louver, Flammulina velutipes, 5 grams of thousand pieces of Chinese cabbage, 5 grams of bean sprouts, ham sausage and 1 coriander

auxiliary materials

salt

a little chicken essence

hot pot bottom material 8 grams

onion <

appropriate amount of garlic

Step 1

Wash the ingredients and put them on a plate for later use

Step 2

Onion, ginger and garlic

Step 3

8g of chafing dish bottom material

Step 4

Boil water in a pot. Blanch the beef omasum and the venetian blinds in boiling water for later use

Step 5

Continue to blanch the duck blood for later use

Step 6

Pour a little oil-fried chives, ginger and garlic into the pot

Step 7

Stir-fry bean sprouts

Step 8

Pour water, and add the base material after the water is boiled. Boil until it is fragrant

Step 9

Then pour the prepared dishes into the pot

Step 1

Add hairy tripe, louver, duck blood and square ham in turn, and add a little salt and chicken essence to taste when boiling

Step 11

Pour into the prepared bowl. Just sprinkle coriander evenly on it

Baiyun Ji

People who like Chongqing cuisine must like to eat a dish, that is Maoxuewang, which is not only spicy and delicious, but also has a lot of ingredients, but I believe that most people have only eaten this food in restaurants. Have you ever thought about cooking it at home? Today, I will share this delicious Mao Xuewang practice with you.

Step 1: Prepare the dish

1. Pour out the excess water in the duck blood, cut it into pieces about half a centimeter thick and put it on a plate.

2. The tripe is sliced obliquely, and the louver is cut into a comb-shaped strip according to its structure, and the louver, tripe and duck blood are put together.

3. firstly, cut off the root of Flammulina velutipes, tear it into smaller flowers, and then wash it with clear water.

4. First, fold Chiba in three folds, then cut it into thin strips with a knife. After slicing the ham, put Chiba, ham and Flammulina velutipes into a plate, and cut appropriate amount of chopped green onion and garlic slices.

Step 2: Put a proper amount of water into the pot, add duck blood, louver and tripe, boil for about 2 minutes, then take them out and put them in a plate.

step 3: put a little more oil in the pot than usual, add onion, garlic, dried pepper and pepper, stir-fry with low fire until fragrant, then add a spoonful of bean paste and a small piece of chafing dish bottom material, slowly stir-fry red oil, and then add appropriate amount of water to boil.

Step 4: When the water is boiled, add one and a half spoonfuls of edible salt, one spoonful of chicken essence and one spoonful of sugar, simply melt it, then add the bean sprouts, and take them out when they are cooked.

PS: If the color is not enough at this time, you can pour in a small amount of old color to adjust the color.

Step 5: Pour the duck blood, hairy tripe, and venetian blinds that have been blanched before again, then pour the Flammulina velutipes, ham, and thousands of pieces into the pot, cook them with strong fire, take them out, put them into the plate with soybean sprouts, and pour the soup from the pot onto the dish.

step 6: put a small amount of oil in the pan, add pepper and dried pepper to fry for a while, turn off the heat after the fried pepper and pepper change color, and pour hot oil on Maoxuewang.

Step 7: Sprinkle a little white sesame and chopped green onion on Maoxuewang, and then serve. At this time, Maoxuewang is ready.

After reading the above steps, do you think Maoxuewang is also quite easy to make? In fact, everything is relatively easy except the complicated ingredients. Because we make Maoxuewang at home, we can adjust the ratio of main ingredients and seasonings according to our own tastes, so that the Maoxuewang made will be more in line with our personal tastes.

Maoxuewang is deeply loved by the public for its spicy and delicious taste and refreshing appetite.

1. Vegetarian dishes:

2. Vegetarian dishes:

3. Seasoning:

4. Production steps

The practices in different places are slightly different, and the basic steps are similar. You can adjust the ingredients according to your own tastes and make your favorite hairy blood.

Finally, I wish everyone good health. Eat delicious!

ingredients

4g of duck blood, 2g of tripe, a handful of bean sprouts, 1 cucumber, 1g of konjac blocks and 4 green vegetables. The first section of fresh bamboo shoots

seasoning

1 tablespoon of Pixian bean paste

1 tablespoon of oyster sauce

2 tablespoons of delicious

half a spoonful of soy sauce

auxiliary materials

5-6 cloves of garlic

1 small piece of ginger

1 onion

6-8 dried peppers <

2 pieces of fragrant leaves

a little clove

a little cinnamon

2 pieces of tsaoko

a proper amount of pure fragrant rapeseed oil

Steps

1. Prepare the ingredients, duck blood, konjac blocks, fresh bamboo shoots, sliced beef blinds, washed vegetables, washed onions, sliced ginger and sliced garlic

2. Put a little oil in the pot to heat, and add onion, ginger and garlic to saute.

3 add half of chili pepper (leave half for last use), stir-fry fragrant leaves, cinnamon, clove and grass fruit, add a tablespoon of Pixian bean paste and stir-fry, add a spoonful of oyster sauce, a spoonful of delicious soy sauce, stir-fry half a spoonful of soy sauce and boil in water.

4. Add konjac, fresh bamboo shoots, boiled duck blood, green vegetables and beef veneers, and cook for a while.

5. Pour into a bowl, and put the remaining dried Chili pepper and chive powder.

6. Put a proper amount of oil in the pot and heat it until white smoke floats. Pour it on the dried Chili pepper and beef veneers.

When you see the word Maoxuewang, you will leave it at the corner of your mouth. This is one of my favorite foods. Maoxuewang originated in Sichuan, where there are too many delicacies, and Maoxuewang is just one of them. If you have time, you must really go to Sichuan to eat local delicacies, and you will never regret it. At first, Maoxuewang didn't add anything, only Maodu and Xuewang. Now all the blood I eat is duck blood. Before, I could have anything as long as it was blood, chicken blood, duck blood and pig blood. Why do I only put duck blood now? After many years' exploration, the chicken blood cooked is not smooth and tender, and there are many bubbles in pig blood. It's too rough and the taste is a little worse. Finally, only duck blood is put, which is delicate, smooth and boiled to achieve the desired taste. What we eat now is slowly evolved by many chefs. According to people's tastes, the color matching is slowly upgraded to make today's hairy blood prosperous. In fact, he doesn't have any fixed dishes, the main course hairy belly and duck blood. This is a boiled dish. As long as you want to eat other dishes, you can put some according to your own taste. When I cook, I put a lot of things, such as thousands of pieces, bean sprouts, Pleurotus ostreatus, Flammulina velutipes, yellow throat, lean meat, and of course, hairy belly and duck blood. I'll use the hot pot before I use the plate, put some alcohol on a small fire and simmer a handful of parsley ... Let's talk about it first. I'm going to cook a hairy blood and have two bowls of rice. If you like me, you can trust me privately. There are also videos of Mao Xuewang that you can watch when you are free.

what do you need to add to make maoxuewang?

Hello, I just learned this dish, too. Let me share my experience, hoping to help you.

ingredients: fat sausage, duck blood, beef omasum, bean curd skin, bean sprouts, ham sausage, 2g ginger slices, appropriate amount of scallion, appropriate amount of garlic foam, appropriate amount of pepper segments, a little pepper, white sesame seeds, chopped green onion, chicken essence, soy sauce, white sugar, bean paste, chafing dish bottom

1: Prepare fat sausage, cook and cut into segments.

2: Prepare beef omasum, cook and cut into strips;

3: appropriate amount of ham sausage, cut into pieces;

4: Prepare a piece of duck blood and slice it;

5: Boil water from the pot, add duck blood, cook until bleeding water, and add appropriate amount of salt to remove it;

6: Heat the pan, add clear oil, add onion and ginger and saute until fragrant. Add prepared Chinese prickly ash and a small amount of dried chili, stir-fry until fragrant, add 2 spoonfuls of bean paste, appropriate amount of chafing dish base, stir-fry red oil, and add appropriate amount of water. Start seasoning, add salt, a little chicken essence, a little soy sauce and a little sugar, boil for 2 minutes, and remove the residue.

7: after removing the residue, pour the auxiliary materials (bean sprouts, bean curd skin) into it and cook for 2 minutes, then remove it. Prepare the tableware, remove the auxiliary materials and put them into the bottom of the plate.

8: Add the chopped ingredients into the pot: hairy belly, fat sausage and ham. Boil the fire for two minutes, then pour it out and put it on the plate. Then sprinkle pepper, dried pepper segments, garlic paste, chopped green onion, white sesame seeds, a little pepper oil on the top, and then pour hot oil.

I hope the above contents can be adopted. Thank you.

Maoxuewang operation method

Ingredients: beef tripe 1g, lean meat 3g, ham sausage 3g, pig blood 2g "duck blood is ok" pork tripe 5g

Ingredients: ginger 1g, garlic 1g, garlic 1g, dried Chili 5g,

ingredients: 2g of chafing dish bottom material, 1g of spicy girl, 3g of bean paste and 2g of fat beard material. Light soy sauce, oil consumption, chicken essence, a little sugar.

Practice: First, put the auxiliary materials in a bowl with water, and put the main materials in a bowl with water for later use. Then, take the pot to boil oil, stir-fry the hot pot bottom material and the fat beard material with bean paste, add the spicy girl, stir-fry the red oil, add the ginger, garlic, rice and millet, stir-fry until fragrant, and add water. Boil the water for seasoning, and simmer for 1-2 minutes. Pour the garlic, chopped green onion, dried pepper into a bowl, heat the oil, and pour it at 2. "If you like hemp, you can also put pepper or pepper oil." Thank you. I hope I can help you. < P > According to legend in Maoxuewang, a butcher named Wang treats the leftovers of meat at a low price every day. Zhang, Wang's daughter-in-law, felt sorry, so she made a soup with pig's head meat, pig's bones and peas, added pig's lung leaves and fat soup, added ginger, pepper and cooking wine, and simmered with low fire to make chop suey soup to sell, which was particularly delicious. On one occasion, Zhang directly put fresh pig blood into the chop suey soup, and found that the more the blood was cooked, the more tender it was and the taste was fresher. Because this dish is made by boiling raw blood and eating it now, it is named "Maoxuewang" one by one.

Meat dishes: soak beef venetian leaves in warm water for 2 minutes and cut into long pieces. The eel opened its belly to remove its intestines and cut its body into 5 cm long sections. Ham is cut into long strips. Cut pig blood into thick strips

Vegetarian vegetables: soak the day lily in cold water and remove the roots. Soak the black fungus in cold water, remove the roots, and tear it into small pieces by hand. Lettuce and potato are sliced, and Flammulina velutipes are cut off from the root

seasoning: ginger and garlic are cut into large grains, and dried peppers are cut into small pieces and washed. Prepare the chafing dish

Boil the water in the pot, and blanch the day lily and auricularia auricula for a while. Add beef venetian blinds, eel segments, and pig's blood several times (only 3 seconds)

I love learning and answering questions. In response to this question raised by my pen pal, I consulted various materials and discussed with my classmates and friends, and reached the following conclusion, hoping to help everyone:

Mao Wangxue is one of the classic dishes in Sichuan cuisine. Its taste is spicy and fresh, and its side dishes are rich, which is very popular with everyone. Today, I will tell you in detail what needs to be added to make Mao Wang Xue and how to make it a reality.

what should I add to make Mao Wang Xue? With the change of time and region. The ingredients used to make hairy king snow are correspondingly different. Twenty years ago, many Sichuan chefs randomly mixed vegetable ingredients when making hairy blood. No special requirements. However, tripe, eel and sheep blood are three essential ingredients. However, with the changes of the times, the main components of wool are also changing. Some chefs put fat sausages, some chefs put pork bellies and some chefs put squid. Some people even used duck blood instead of sheep blood. In short, as long as you feel delicious.

Wang Maoxue

Consumption of raw materials:

Three tripes, one or two eels, half a kilogram of sheep blood, two mushrooms, two cabbage slices, a little fungus, three vegetables, a little bean sprouts, two garlic sprouts, a little wide vermicelli, two parsley, three onions, a ginger, a garlic, bean paste and a hot pot.

Specific methods:

Slice mushrooms, slice cabbage, soak black fungus, choose vegetables, choose some soybean sprouts, clean garlic bolts and cut into 4-5cm sections. Put the above vegetarian dishes into a basin, wash and drain.

cut ginger into slices, garlic into minced garlic, onion into sections, and coriander into sections.

wash the tripe and cut it into thin slices. Cut the eel into 4-5cm sections. Cut sheep blood into 4 mm thick slices.

add a spoonful of oil to the pan, add 5g of bean paste, 2g of chafing dish ingredients, ginger slices, onion segments, garlic powder, 5g of pepper and 1g of dried chili, stir-fry until fragrant, and then pour into a soup bowl. Now pour all the dishes in. Add 5g of monosodium glutamate, 5g of chicken essence, 5g of sugar and 1g of pepper. Boil until the water boils, add 2 wide vermicelli, boil again, take it out with a colander and put it in a basin. Pour it into hairy stomach, boil it, take out the eel and put it in a basin. Finally, pour the water into sheep's blood and into a basin.

sprinkle the onion in the center of the pot and sprinkle with garlic.

pour half a spoonful of oil into the pot, add 5g pepper and 5g dried chili until the dried chili begins to change color, and then pour into the garlic powder and onion sections in the pot.

finally sprinkle with parsley slices.

to sum up, the vegetarian dishes required by Mao can be mixed at will without affecting the quality of the dishes. The required meat dishes can also be fine-tuned and matched according to personal tastes and preferences. But sheep blood or duck blood is an important ingredient.

Material of Maoxuewang: Making Maoxuewang is divided into two parts-base material and main material.

what ingredients does Mao xuewang put? What ingredients does Maoxuewang have?

First, the way to make the base material

1. Raw materials: salad oil 1 kg cooked vegetable oil 1 kg butter 5 kg Pixian watercress 3 kg Ciba pepper 4 kg pickled pepper paste 2 kg dried pepper festival 1.5 kg Yangjiang lobster sauce 5 boxes of ginger pieces 2 kg garlic 2 kg pepper 1 kg octagonal 12 g cinnamon 18 g clove 4 g tsaoko 2 g fragrant fruit 15.