Maoxuewang is an authentic Sichuan cuisine, and many friends will go to Sichuan cuisine restaurant when they want to eat it. But in fact, Mao's approach is very simple. As long as the method is correct, he can make the same taste as Sichuan restaurant at home. I have cooked this dish dozens of times at home because my family likes spicy food. Every time I make it myself, it is rich in materials and much more enjoyable than Sichuan food.

I went to the supermarket to buy ingredients yesterday. I was caught in a typhoon and a rainstorm two days ago. The vegetables in the supermarket soon sold out, so I can't buy coriander. The color of Maoxuewang is not perfect, but the taste is still very authentic. It's really happy and satisfying to eat a pot of warm blood in rainy days. After I sent a picture in a circle of friends, my friends said it was too appetizing. Friends in Sichuan said it was more authentic than what he did. Many people ask about the method of making it. In order to make everyone have the same taste as me, I will introduce it in detail below.

Prepare ingredients: duck blood, beef omasum, lunch meat, crab sticks, fungus, bean skin, oil wheat vegetables, Chinese cabbage, onion, ginger, garlic, Pixian bean paste, butter hot pot and soy sauce.

operation sequence/order

Step 1: Prepare the ingredients first. Wool needs a variety of ingredients, but they are not fixed. You can choose any ingredients you like, but you must have duck blood and hairy belly. Other meat dishes can choose lunch meat, crab sticks, fish balls, prawns, pork bellies, large intestine and so on.

Step 2: Vegetarian dishes can also be added at will. The authentic ones will put bean sprouts, but our family all like cabbage and oily wheat dishes. Add some soaked fungus and bean skin and cook them in a big pot, which is more fragrant than hot pot.

Step 3: Prepare some peppers and dried red peppers. The peppers and dried red peppers I used were purchased online from Sichuan. If you go to the market to buy it, be sure to ask. Pepper and pepper should have a strong taste.

The third step: whether it is Sichuan pepper or pepper, or what you have at home, this step cannot be omitted. Heat the bottom of the pot to a slight heat, then add pepper and pepper and stir-fry over low heat. Pay attention to the heat to prevent burns. When frying, you must turn it over with a shovel to prevent uneven heating. Stir-fry until the pepper is fragrant and the surface color of the pepper is shiny, then turn off the heat and pour it out to cool.

Step 4: Pour oil into the pan, add onion, ginger and garlic slices and stir-fry until fragrant, then add a small piece of red oil chafing dish material, and then add two spoonfuls of Pixian bean paste. Hot pot bottom material is used to add flavor, and Pixian bean paste is used to add spice. If you like spicy food, you can add more Pixian bean paste, stir-fry the hot pot base and Pixian bean paste, and then add water to boil.

Step 5: After the water is boiled, taste the salty soup. If it is weak, add some salt and soy sauce to adjust. Add fungus and bean skin first, which is more resistant to cooking.

Step 6: Next, add the lunch meat and crab sticks, then add the cabbage and oil wheat vegetables and cook for two minutes. After these ingredients are cooked, take them out in turn with chopsticks, spread vegetarian dishes on the bottom of the container, put meat dishes on it, and then boil soup in the pot.

Step 7: After boiling, add duck blood and cook for another minute, then add beef omasum blanching water 10 second, and then turn off the fire.

Step 8: Take out the left and right ingredients and simply set them, with meat dishes above and vegetarian dishes below.

Step 9: Chop the dried peppers and prickly ash. Deep-fried peppers and peppers are brittle and everything will break. If the pepper is tough but not brittle, that is, the water is not fried, you can go back to the pot and fry it, and it will be brittle when it is cold.

Step 10: Put some minced garlic on all the ingredients, and then add pepper and pepper.

Finally, burn some hot oil and pour it on it. The oil temperature is as high as possible, and stir-fry the fragrance of pepper and pepper, so that Maoxuewang can eat it.

skill

1, Pepper and Zanthoxylum bungeanum will get wet if they are left for a long time, so they must be fried in a pot to make the fragrance come out. Stir-fry with low heat, and turn it constantly to ensure uniform heating.

2. When cooking blood, put the ones that are resistant to boiling first, and then put the ones that are not resistant to boiling. Don't put them together.

3. Finally, when pouring hot oil, the oil temperature should not be low, otherwise the fragrance of pepper and pepper can't be squeezed out, so you can put more oil and taste better.