Maoxuewang (improved version)(mao xue wang gai liang ban )

Maoxuewang (improved version)

Introduction:

"Maoxuewang is one of Sichuan cuisine, which is mainly made of duck blood. Its cooking skill is mainly cooking, and its taste is spicy. Maoxuewang is a special dish in Chongqing. This dish is made by scalding and eating raw xuewang, so it is named maoxuewang. Mao xuewang is a home-made dish often eaten in restaurants. It tastes spicy and rich in content. For people who like to eat spicy food, it is a very delicious dish. Authentic Mao xuewang, the basin of red oil will not be less than half, and smooth and transparent, not muddy. The soup is red and bright, spicy and fragrant, and has strong flavor. Less oil not only affects the taste and taste, but also is not conducive to heat preservation. Red oil in a variety of food looming, its soup red bright, spicy, thick flavor. Refreshing bean sprouts, a variety of different tastes and flavors in the red oil of a very spicy harmony, make people excited. In order, it is suggested to eat meat first and then cabbage and vermicelli. Because the vegetable leaves are easy to "hang oil", it tastes more spicy. If you put your mouth down first, you can't taste anything else. Or step by step, never too spicy to eat first. Maoxuewang Sichuan's authentic method is too greasy, and the materials are not easy to find. The method I'm introducing here is more homely, and the ingredients can also be optional. The finished vegetable soup is red and bright, spicy and hot, tender and fresh, and has a strong flavor. You can put whatever you like. It's more casual. If you have an induction cooker at home, you can put maoxuewang in a basin that comes with the induction cooker, and use the cooking function to heat it while eating. After eating, you can add boiling water to the basin. After boiling, you can eat instant dishes. Kill two birds with one stone. "

Production steps:

Step 1: Ingredients: pig blood, tripe, ham, squid, bean sprouts, vermicelli, cabbage, pepper, pepper, dried pepper, scallion, garlic, ginger, beef roll, Sichuan Pixian bean paste, clear oil, star anise, cooking wine

Step 2: cut pig's blood into strips. If you don't buy duck's blood, replace it with pig's blood. Put it in boiling water and boil it. Then take it out. Cut the tripe into pieces. Scald it with boiling water. Cut the bean sprouts to remove the fibrous roots. Cut the squid into flowers. Cut the cabbage into three kinds of water. For use, cut the ham sausage into large pieces. Soak the vermicelli well. Cut the dried pepper into sections

Step 3: heat the oil pan, add ginger and garlic, stir fry until fragrant, add pepper, pepper, star anise, dry pepper, stir fry until fragrant

Step 4: stir fry in Sichuan Pixian bean paste until red oil comes out

Step 5: add cooking wine and soup to boil. I don't like beef oil because it's too thick

Step 6: add pig blood, ham sausage and beef roll to cook;

Step 7: put the tripe and squid roll at the end, or you will get old. Taste and add chicken essence

Step 8: put bean sprouts, cabbage and vermicelli at the bottom of the pot, and put the cooked maoxuewang into the pot

Step 9: put the frying pan on a high heat, pour the oil and heat it to 60%. Deep fry the pepper until it is brown red. Deep fry the pepper until it is fragrant. Pour it into the basin and serve it. The soup is bright red, spicy, tender and delicious

Materials required:

Blood clot: moderate amount

Ham: moderate

Beef Roll: right amount

Squid roll: right amount

Soybean sprouts: right amount

Chinese cabbage: moderate

Vermicelli: right amount

Tripe: moderate amount

Pixian bean paste: right amount

Dry red pepper: right amount

Scallion: right amount

Ginger: right amount

Oil: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Pepper: right amount

Star anise: right amount

Garlic: right amount

Note: side dishes can be added to their own taste, do not put the salt, because Douban sauce is very salty, it is best to taste the salt first.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Mao Xue Wang Gai Liang Ban