Soak dried mushrooms in water for later use. Pour a proper amount of oil into the pot, add dried pepper, dried pepper, onion, ginger slices, onion segments and garlic, stir-fry evenly, stir-fry until fragrant, pour bean paste and stir-fry, add a proper amount of cooking wine and clear water, boil a pot of hot water, boil the hairy belly, take it out in 10 seconds, and then add eel10. Add the soaked dried Chili peppers, blanch all the ingredients, take out and put them into the soup, put them into the dish basin, and sprinkle with chopped green onion or coriander. According to the convention of Chongqing cuisine, the hot oil of pepper and pepper should be fried and finally poured with fragrance.
When the soup in the pot is boiled for a while, add the sliced meat, beef omasum, black fungus, ham sausage, pork heart slices and red pepper rings, add a proper amount of salt, several spoonfuls of monosodium glutamate and chicken essence, and pour them into the pot just filled with vegetables. Add and then cook the hairy belly, take it out and cook the shrimp. My shrimp is an Arctic sweet shrimp, so just scald it a little. If it is other shrimp, cook it for a while. Seafood must be cooked.
In fact, Mao Xuewang's method is very simple. The main method is to boil it in water, so the side dishes can be made according to personal hobbies, usually from duck blood, bean sprouts, lunch meat, edamame and the like, and then add your favorite vegetables to make it spicy and delicious. Although the spicy Mao Xuewang is delicious, we should pay attention to that it can't be too spicy, because it will hurt our stomachs and eat as little as possible.