The delicious way of Maoxuewang 1
Material of Maoxuewang
Duck blood 1 box, beef omasum, pig's yellow throat, ham sausage, eel, bean sprouts, potato vermicelli, ginger and garlic, scallion, dried sea pepper, pepper, salt, cooking wine, chicken essence, chopped watercress, half a bag of hot pot bottom material, sesame oil and chopped green onion.
Mao xuewang's practice
1, duck blood washed and cut into pieces, hairy belly and yellow throat cut into pieces, ham sausage sliced, eel cut into pieces.
2. Soak duck blood, hairy belly and eel in water for later use, and wash bean sprouts for later use.
3. Add ginger, garlic, watercress (finely chopped) and hot pot bottom material into the hot oil, stir-fry well, add water and boil, then add a little salt, chicken essence and a little sugar.
4, add bean sprouts, potato powder until it is broken, hook it thin, remove it and put it at the bottom of the bowl.
5, into the hairy belly, yellow throat, eel, ham sausage, duck blood, cooked and covered with vegetables, the soup is also poured in the bowl.
6. Re-put the oil in the pot. When it is heated to 50%, quickly add the pepper and pepper, pour it on the dishes, then pour some sesame oil and sprinkle with chopped green onion.
The delicious way of Maoxuewang II
Material of Maoxuewang
Material 1:, duck blood, bean sprouts, Pleurotus eryngii, kelp, tripe, yellow throat, duck's paw, duck intestines, chicken, material 2:, salad oil, cooking wine, chicken essence, sauce, white sugar, salt, pickled pepper, pickled ginger, spicy bean paste, dried red pepper, pepper, ginger.
Mao xuewang's practice
1. Cut green garlic into inches, ginger garlic into small pieces, dried red pepper into small pieces, soaked ginger into small pieces, pickled pepper into small pieces (I forgot to buy fresh red pepper, so use this instead, hehe), and cook the chicken and cut into pieces.
2. Put the wok on fire and pour in salad oil (a little more). Add spicy bean paste, pickled ginger and pickled pepper and stir-fry until fragrant. Then fry the dried red pepper and pepper in the second half, and stir-fry the ginger and garlic together. (The fire should not be too big at this time)
3. Add the broth, and put the cooking wine, chicken essence, salt and sugar together to boil.
4. Put the bean sprouts and kelp into the pot and cook for a while. There are some fresh mushrooms in the refrigerator, and throw them in together:)
5. Boil the pot for about 3 minutes, then put the duck blood, duck intestines, duck feet, louvers and yellow throat together, and finally put the chicken and green garlic to boil before taking out the pot.
6. I used my hot pot in the big pot. Wash the pan, pour the oil, slowly fry the remaining pepper and dried pepper with low fire, and then sprinkle the oil, pepper and pepper on the basin to eat.
The delicious way of Maoxuewang 3
Material of Maoxuewang
Duck blood or pig blood, eel, ham, tripe, bean sprouts, lettuce, potato, Flammulina velutipes, water-borne Flammulina velutipes, water-borne fungus, seasoning: ginger, garlic, dried red pepper, star anise, cinnamon 1 piece, pepper, chicken essence, cooking wine, a little salt (pork bone soup 500ml, spicy.
Mao xuewang's practice
Material preparation:
Meat dishes: soak beef tripe in warm water for 20 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. Pig blood is cut 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 is cut off from the root.
Seasoning: cut ginger and garlic into large grains, and cut dried pepper into small pieces and wash. Prepare the hot pot bottom material.
Production method:
1. 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 blood several times (the time is 30 seconds).
2. Pour out the water in the pot, inject 500ml of pork bone soup (or clear water) into the pot, add the spicy hot pot bottom material and chicken essence, and cook until the bottom material melts. If it is not salty enough, add a little salt.
3. Add potato chips and cook for about 2 minutes, then add day lily and auricularia auricula and cook for about 2 minutes, then add eel segments and beef baiban, ham, soybean sprouts and Flammulina velutipes. Finally, add pig blood and cook until the soup boils again.
4. Put the cooked materials and soup into a large bowl.
5. Put 1/3 rice bowl oil (oil is indispensable) in the pot. When it is heated to 70%, add pepper and stir-fry it to zoom color. Take out the pepper.
6. Stir-fry ginger, garlic, dried red pepper, star anise and cinnamon in low heat until the red pepper and ginger garlic turn brown, and pick up star anise and cinnamon.
7. Pour the hot oil, dried pepper, ginger and garlic on the surface of the ingredients and serve.
The delicious way of Maoxuewang 4
Material of Maoxuewang
Duck blood, venetian blinds, bean sprouts (I asked someone to buy bean sprouts, and he bought them. Actually, I think bean sprouts are delicious), lettuce leaves, etc.
Seasoning: Pixian watercress, ginger slices, garlic slices, meat and bone soup, dried red pepper, pepper, monosodium glutamate (optional), chicken essence, crystal sugar and chopped green onion.
Mao xuewang's practice
1. Add oil to the pot and bring to medium heat. Stir-fry Pixian watercress, ginger and garlic with low heat, add broth and boil, then add rock sugar and chicken essence and bring to a boil.
2. The lettuce leaves are slightly scalded in the pot, immediately picked up and put in a big bowl to make a base.
2. Add duck blood, sliced louver, flying water, and soybean sprouts to the boiled soup, boil it, put it in a big soup basin, and sprinkle with chopped green onion.
3. Heat the salad oil, add pepper and pepper, pour out the fragrance and pour it on it.