Maoxuewang, which originated in Chongqing and is popular in Chongqing and Southwest China, is a famous traditional dish, with duck blood as the main ingredient. Maoxuewang's cooking skills are mainly cooking, and its taste is spicy. Maoxuewang is a special dish in Chongqing. This dish is made by boiling raw blood and eating it now, and the beef tripe is the main ingredient, so it is named Maoxuewang. Now, Mao Xuewang's fame has led the army of Chongqing cuisine and swept across the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and its soup is bright red, spicy and fragrant, and has a strong taste. It is worth tasting the famous dish of Bayu

Maoxuewang

step

1

The first step is to clean all kinds of bought dishes, change knives, and then put them in drain for later use, all kinds of seasonings, and cut ginger into pieces. When the oil is about 4% hot, add the bean paste, and then turn to low heat and stir-fry slowly

step

3

Wait until the moisture in the bean paste is basically dried and the fragrance comes out, then add ginger, garlic, pepper, dried Chili and lobster sauce and continue to stir-fry on low heat

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4

Wait. Then turn on the fire

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5

After the fire is boiled, add the chicken essence, salt and crystal sugar, adjust the taste of the soup according to the taste, and then boil it on the fire for 5 minutes to make the taste more full

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6

After the fire is boiled, then put it in order according to the cooking resistance of various ingredients. Cooked food is cooked first, then fished out, put into a pot, and then put into monosodium glutamate

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8

Cook all kinds of ingredients in turn, scoop them up and put them into a pot, then pour the soup in the pot, then put the prepared pepper noodles, pepper noodles, white sesame seeds, shallots and garlic on the dish as shown in the figure, and then put the pot.