Duck Blood in Chili Sauce(mao xue wang )

Duck Blood in Chili Sauce

Introduction:

"Maoxuewang is a special dish in Chongqing. It is a dish that is hot and eaten now, so it is named maoxuewang. The reputation of maoxuewang has led the army of Sichuan cuisine and swept across the whole river. It's a famous Bashu dish worth tasting. "

Production steps:

Step 1: prepare materials.

Step 2: shred the louver.

Step 3: shred celery and slice lettuce.

Step 4: slice the lunch meat.

Step 5: slice duck blood and konjac

Step 6: blanch celery and asparagus with water in a boiling pan and set aside.

Step 7: blanch the konjac.

Step 8: blanch the blinds (not too long)

Step 9: blanch the duck blood.

Step 10: stir fry shallot, ginger and garlic with oil.

Step 11: put the bottom of the pot into the pot, stir fry over high heat, and stir fry the seasoning to make it fragrant.

Step 12: add appropriate amount of water and a little sugar, add cooking wine, add a little soy sauce, bring to a boil, add duck blood slice, white shutter silk, lunch meat, bring to a boil again, and then continue to cook for 5 minutes.

Step 13: put the blanched lettuce and celery into the basin as the bottom dish.

Step 14: take out the boiled maoxuewang. Heat the frying pan with sesame oil. Pour hot oil on Mao xuewang. Sprinkle with garlic and coriander.

Materials required:

Duck blood: 1 box

Konjac: 50g

Louver: 100g

Soybean sprouts: 50g

Lettuce: 80g

Celery: 50g

Lunch meat: 100g

Scallion: 1

Garlic: 5 pieces

Ginger: moderate

Hot pot bottom material: appropriate amount

Dried pepper: 5g

Pepper: 2G

Cooking wine: moderate

Note: 1, duck blood must be blanched before cooking, there is no smell. 2. You can add your favorite dishes.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spicy

Chinese PinYin : Mao Xue Wang