Spicy blood(ma la xue wang )

Spicy blood

Introduction:

"This is Sichuan food. I have to eat in a fast food restaurant, maybe because it's cheap, two yuan a share, maybe because it's delicious. Spicy, spicy, hot and smooth. Before you know it, a bowl of rice goes down. "

Production steps:

Step 1: cut the pig blood into large pieces, blanch the water, and take out the cold water. When blanching, put some cooking wine in the water to taste.

Step 2: put oil in the pan, stir fry Pixian bean paste, and add red oil (keep the heat low).

Step 3: deep fry the star anise with Chinese prickly ash, add the dried red pepper, ginger and scallion.

Step 4: don't shovel the blood, shake the pot and turn it over.

Step 5: add water, seasoning, stew for 30 minutes, put MSG out of the pot.

Materials required:

Pig blood: one piece

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Star anise: right amount

Ginger slices: right amount

Scallion: right amount

Pixian bean paste: 1 tbsp

Salt: right amount

MSG: right amount

Note: direct stew is OK, turn casserole is OK, I use casserole, simmer for an hour, better to eat. Other blood is OK.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xue Wang