Maodu hot pot(mao du huo guo )

Method of Maodu hot pot:

Raw materials for making tripe hotpot:

250g beef tripe, 100g beef liver, 100g beef spinal cord, 100g beef waist, 150g yellow cattle back willow meat, 1.5g monosodium glutamate, 25g green onion, 250g green garlic seedling, 1000g fresh vegetables (celery and cabbage), 250g sesame oil, 40g chili powder, 15g Shaojiu, 50g ginger, 5g Chinese prickly ash, 10g refined salt, 40g bean drum, 100g mash juice, 125g Pixian bean paste, 1250g beef soup, 200g cooked butter Gram.

Processing steps of Maodu hot pot:

1. Shake all the sundries on the tripe, spread them on the chopping board, straighten the tripe leaves layer by layer, and then wash them repeatedly with clean water until there is no black film and grass smell. Cut off the edge of the tripe door, tear off the oil skin on the side without tripe leaves at the bottom, take a large leaf and a small leaf as a joint, cut them along the grain, straighten out each leaf, spread them flat, cut them into pieces about 1.5cm wide, and float them with cold water. The liver, waist and meat were sliced into thin and large pieces. The onion and garlic sprouts were cut into 7 cm long segments. Wash the fresh vegetables with water and tear into long pieces.

2. Heat up the frying pan, add 50g butter and heat it to 60%. Add bean paste and stir fry crisp. Add ginger, chili powder and Chinese prickly ash. Add part of beef soup and bring to a boil. Put it into the hot pot. Add refined salt, Shaojiu, Dougu and mash juice. Bring to a boil and skim the froth.

3. When eating,

Maodu hot pot

Maodu hotpot is a famous traditional dish in Chongqing. It belongs to Sichuan cuisine or chongqing cuisine. The main ingredients are Maodu, beef liver, beef waist, etc.

Characteristics of dishes

The raw materials and taste of Maodu hotpot in Chongqing are unique. Hot pot seasoning is spicy and spicy. Even in the cold winter of the last nine years, you will feel hot when you eat it. Another feature of this kind of hot pot is that it is also popular in midsummer. Chongqing, the mountain city known as "stove", is still prosperous in summer. Many people eat mouth, sweat, still eat once, think twice. Some people who are afraid when they hear the word "spicy" occasionally "take a risk" and often praise it. No wonder "hot pot" shops are everywhere in Sichuan.

The raw materials of Maodu hotpot can be more or less, but the meat and vegetables should be complete, the seasoning can be thick or light, depending on the taste of the food, but the spicy style should not be lost.

There are many kinds of hotpot in southern China, such as chrysanthemum hotpot, assorted hotpot, fish raw hotpot and so on. Only Sichuan's "Maodu hotpot" is different, suitable for all seasons, winter and summer. It is said that there was Maodu hot pot as early as the late Qing Dynasty and the early Republic of China. At first, they were all operated in food stalls. The stall owners put large copper pots on the stalls, which were full of intestines. They cooked, sold and ate at the same time, which was very popular with the public. Because it is mainly made of tripe (commonly known as hairy tripe), it is well seasoned. It has spicy and delicious sauces. The food is diverse, tender and crisp. It can be boiled or scalded. In winter, it is full of sweat while cooking. It is also comfortable to sweat in dog days. Compared with other hotpots, it has a different flavor. Therefore, "Maodu hotpot" is well-known and well received by all sides!

The stove of Chongqing's Maodu hot pot is under the table. There is a big hole in the middle of the table. There is a big pot on it. It is divided into several squares, one for each person. Strangers can eat together. In addition to winter market supply, spring and autumn, especially in midsummer should also be market. The sweat of the eater flows on his back, which makes him have a special taste!

practice

Practice 1

Food preparation

There are 250 grams of beef tripe, 100 grams of beef liver, 100 grams of beef spinal cord and 100 grams of beef waist, 150 grams of yellow cattle back willow meat, 1.5 grams of monosodium glutamate, 25 grams of green onion, 250 grams of green garlic seedling, 1000 grams of fresh vegetables (celery and cabbage), 250 grams of sesame oil, 40 grams of chili powder, 15 grams of Shaojiu, 50 grams of minced ginger, 5 grams of Chinese prickly ash, 10 grams of refined salt, 40 grams of Douchi, 100 grams of mash juice, 125 grams of Pixian Douban sauce, 1250 grams of beef soup and 200 grams of cooked butter Gram.

Production steps

1. Shake all the sundries on the tripe, spread them on the chopping board, straighten the tripe leaves layer by layer, and then wash them repeatedly with clean water until there is no black film and grass smell. Cut off the edge of the tripe door, tear off the oil skin on the side without tripe leaves at the bottom, take a large leaf and a small leaf as a joint, cut them along the grain, straighten out each leaf, spread them flat, cut them into pieces about 1.5cm wide, and float them with cold water. The liver, waist and meat were sliced into thin and large pieces. The onion and garlic sprouts were cut into 7 cm long segments. Wash the fresh vegetables with water and tear into long pieces.

2. Heat up the frying pan, add 50g butter and heat it to 60% heat. Add bean paste and stir fry crisp. Add ginger, chili powder and Chinese prickly ash. Add part of beef soup and bring to a boil. Put it into the hot pot. Add refined salt, Shaojiu, Douchi and mash. Bring to a boil and skim the foam.

3. When eating, first put the cattle spinal cord into the hot pot, boil the soup, and serve. Put other meat and vegetable lettuce slices into the plate, serve with refined salt, 150 grams of butter, sesame oil and monosodium glutamate at the same time, eat with hot, you can add soup seasoning at any time.

Practice 2

Food preparation

Beef tripe, garlic seedling, scallion each 250 g, beef liver, beef waist, beef spinal cord, mash each 100 g, back willow meat 150 g, fresh vegetables 500 g, dried pepper, ginger, Douchi each 40 g, cooking wine 15 g, pepper, refined salt each 10 g, Douban 125 g, egg white 6, MSG, sesame oil each 2 g, beef soup 2500 g, beef 200 g.

Production steps

1. Cut the tripe into 3cm wide slices, rinse with cold boiled water, and slice the liver, waist and beef into thin slices. Cut the scallion and garlic into 8 cm long pieces, and tear the fresh vegetables into long pieces;

2. Cook 75 grams of butter until six mature, stir fry bean curd, add ginger, pepper, pepper, add beef soup to boil, put cooking wine, Douchi, mash to boil into hot pot marinade;

3. Put the spinal cord, tripe, liver, waist, beef, garlic sprouts, scallion, fresh vegetables, refined salt and beef into small plates respectively. Scald the meat and vegetable raw materials as you eat them. Add refined salt and butter according to the flavor of the soup. Add sesame oil and monosodium glutamate seasoning for Jiao

Chongqing Maodu hot pot

Materials used:

Buffalo tripe 1000g, beef liver 500g, beef waist 500g, yellow cattle lean meat 500g, pig brain flower 250g, pig spinal cord 250g, eel slice 250g, chicken blood 100g, duck blood 100g, pork 100g, garlic seedling 100g, lotus white 100g, Flammulina velutipes 100g, lettuce 100g, green onion 50g, pea seedling 50g

Seasoning:

1250g beef soup, 200g butter, 25g rock sugar, 40g hot pepper noodles, 15g cooking wine, 50g ginger rice, 7g prickly ash, 10g refined salt, 40g Yongchuan Douchi, 100g mash, 125g Pixian Douban sauce, and 1 package of five spices

Preparation method:

Brine: with 75 grams of oil, the pot heat, add bean paste fried crisp, ginger, five spices, pepper quickly fried incense, add beef soup. After boiling, put it in a hot pot and bring it to a boil. Put all the ingredients except refined salt in the pot and boil for about 10 minutes. Put all the ingredients except refined salt in the pot and boil for about 10 minutes on the medium fire to remove the froth. When eating, put the fire on the table and add salt according to the taste of the diner.

Raw slice: there are many sundries on the tripe and Chiba tripe, which must be cleaned. Before washing, shake all the sundries on the tripe, spread them on the chopping board, stretch the tripe leaves layer by layer, and then wash them repeatedly with cold water until there is no grass smell. Cut off the "tripe edge" on the edge of the tripe door, tear off the oil skin on the bottom plate, and cut off the whole line with a big leaf and a small leaf. Then straighten and flatten the leaves, cut them into 1.7 cm wide pieces, and float them in cold water. Beef liver, loin and meat, whether it is pork or beef (back willow meat, plum head), should be sliced (not cut), the thinner the slice, the better, but also a little larger. Chicken, duck blood tight into blood (heating coagulation), cut into about two fingers long and wide, 0.5 cm thick piece. After the eel is cut, remove the head, bone and viscera, and cut into pieces about 4cm long. Cut onion and garlic into 6-9 cm long segments. Wash lotus white, take leaves and tear them into pieces. Remove the old stem of pea seedling and take the tender tip. Wash Flammulina velutipes and straighten them. Peel the lettuce and cut it into strips. Put the above ingredients in plates and surround the hot pot.

How to eat:

When eating, boil the eel fillets, brain flowers and spinal cord first. Other raw meat and vegetable slices are hot as you eat. Each person should prepare a sesame oil and egg white saucer, which can be dipped with a little monosodium glutamate, salt and mashed garlic. Belly, waist and meat slices can be cooked with starch, which is more smooth and tender, but it is easy to make soup and should not be used more. Raw tablets are at the choice of the eater, and they are scalded as much as they are eaten.

nutritive value

Rich in nutrition

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mao Du Huo Guo