Maoxuewang in mountain city(shan cheng mao xue wang )

Maoxuewang in mountain city

Introduction:

Production steps:

Step 1: cut the duck blood into strips, put it into boiling water, boil it and take it out.
Slice the beef, add oyster sauce, eggs, cornmeal and marinate for 10 minutes.

Step 2: change other raw materials into large pieces and prepare for flying water. Add salt to the bean sprouts and put them on the bottom.

Step 3: add red oil, ginger, garlic and rice to stir fry until fragrant, add bean paste to stir fry until fragrant, add hot pot ingredients, chili peppers, stir fry until fragrant; < br > add yellow rice wine, broth, a little vinegar, boil out the flavor, remove the residue; < br > cook the prepared ingredients, xuewang, seasoning, thicken and start the pot; < br > Add scallion, garlic and rice, fried chili pepper Festival, Chinese prickly ash.

Materials required:

Duck blood: 500g

Eel slice: 100g

Sliced beef: 100g

Ham sausage: 150g

Beef tripe: 50g

Yellow throat: 50g

Soybean sprouts: 150g

Tofu skin: 50g

Dried chili powder: 15g

Chinese prickly ash: 5g

Refined salt: 1g

Cooking wine: 10g

MSG: 50g

Hotpot seasoning: 1 Pack

Mixed oil: 50g

Vinegar: 5g

Thirteen incense: a little

Bean paste: 10g

Cooking wine: 10g

Note: the soup is red and bright, spicy, tender and fresh, with strong flavor

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Shan Cheng Mao Xue Wang