Today, I will share with you the pioneer of Sichuan cuisine "Maoxuewang". This dish can be said to have all the characteristics of Sichuan cuisine. If you learn this dish, you can win other boiled dishes in Sichuan cuisine.
Prepare the materials
Ingredients: 20g beef louver, a little pig intestine, a piece of duck blood, a little square ham, five or six quail eggs, five meatballs, ten prawns and a handful of soybean sprouts.
Accessories: 5 grams of red oil Pixian bean paste, 3 grams of Hong Jiu Jiuhuo pot bottom material, 3 grams of oyster sauce, 5 grams of fresh essence, appropriate amount of pepper, appropriate amount of dried pepper, and a little onion, ginger and garlic.
Mao's steps
1, venetian blinds beef omasum is alkaline. Wash it with clear water to remove the alkaline smell, cut it into large pieces and drain it (cut it slightly evenly, preferably into strips).
2. A box of duck blood and half a square ham are cut into small pieces with a knife, and the cooked pork intestines are cut into sections. Chop onion, ginger and garlic separately (cut onion, ginger and garlic into diamonds to make the pot look better)
3. Wash the bean sprouts and put them in a cold water pot. Heat them with fire. After boiling, turn to low heat and cook for about five minutes. Take them out for later use. Then add duck blood and blanch. Pour them out (about ten seconds).
4. Put a spoonful of cooking oil in the pot and heat it to 50% heat, add a pinch of pepper, which can also be fried to smell, then add Jiang Mo, minced garlic and dried pepper, and fry until the pepper changes color (the bottom material must be fried to make sense), add a spoonful of Pixian bean paste with red oil (bean paste is the soul of Sichuan cuisine, which is very important), and then slowly fry the bean paste to red oil.
5. Start seasoning. Add oyster sauce and 30 grams of fresh essence, a little salt, monosodium glutamate and sugar to taste, and wait for the bottom of the hot pot. Cook on low heat 10 second (the purpose of cooking is to make the soup more fragrant). Remove the residue from the soup with a colander, then add bean sprouts, ham slices, duck blood, pig large intestine and meatballs, cook for about one minute, remove and put them at the bottom of the soup basin.
6. Continue to put prawns and quail eggs into the pot and cook until the prawns are mature. Directly put the drained tripe100g, cook for five seconds, and pour the ingredients and soup into the pot.
7. Add10g of chopped green onion and10g of minced garlic, 5g of pepper segments and 5g of pepper (some small ingredients for refreshing and enhancing fragrance can be added with cumin powder at home).
8. Brush the pan, add a tablespoon of salad oil and heat it to 70%. Scoop up about100g of hot oil and pour it directly on the small materials. Pour all the small ingredients on it thoroughly to stimulate the fragrance, then sprinkle some sesame seeds and shallots, and finish the work perfectly. If the family is rich, adding some sesame seeds will be more perfect.
Maoxuewang nodule
Although this recipe has so many steps, in fact, this dish is very simple. As long as the soup is cooked well, it's best to taste a little salty when you adjust your mouth in the future. Why should it taste salty? Because all the main ingredients and auxiliary materials contain water, we adjust the taste to salty in the early stage, and then neutralize the taste with water in the later stage.