Sichuan cuisine(chuan cai mao xue wang )

Sichuan cuisine

Introduction:

"Maoxuewang is a special dish in Chongqing, Sichuan. The taste is spicy and fresh. The soup is red and bright. The taste is strong and thick

Production steps:

Step 1: prepare all the ingredients.

Step 2: add a little salt to the boiling water in the pot, blanch the peeled and sliced lettuce, remove and cool it.

Step 3: blanch the bean sprouts and cool them.

Step 4: add sliced duck blood and cook for 2 minutes.

Step 5: turn the heat on and off, blanch the eel slices, remove and cool.

Step 6: pour the oil into the frying pan and add the hot pot bottom material.

Step 7: stir fry over low heat until the red oil is melted.

Step 8: add onion, ginger and garlic, bring to a boil and saute until fragrant.

Step 9: add appropriate amount of water.

Step 10: add cooking wine.

Step 11: put the boiled duck blood in the water.

Step 12: add salt and cook for 5 minutes.

Step 13: put the eel slices in for another 5 minutes.

Step 14: add soybean sprouts and continue.

Step 15: add a little sugar.

Step 16: put the sliced ham in.

Step 17: put in the black fish fillets.

Step 18: cook until the fillets turn white.

Step 19: add a spoonful of chicken essence, stir well and turn off the heat.

Step 20: put the blanched lettuce into a small pot.

Step 21: pour the cooked ingredients onto the lettuce.

Step 22: pour sesame oil into the frying pan and deep fry dried pepper and Chinese prickly ash over low heat.

Step 23: pour the oil into the maoxuewang pot.

Materials required:

Duck blood: 250g

Soybean sprouts: 150g

Lettuce: 100g

Black fish fillet: 100g

Eel: 100g

Ham: 150g

Scallion: 30g

Ginger slices: 10g

Garlic: 30g

Dried pepper: 5g

Chinese prickly ash: 5g

Cooking wine: 10g

Chicken essence: 5g

Chongqing hot pot seasoning: 50g

Sesame oil: 10g

Note: Eel can be sold in the place to let the stall owner bone treatment, and then blanch to remove the body of mucus. Duck blood should also be blanched before cooking to remove some dirty blood and fishy smell. Pepper and Chinese prickly ash can also be added with their own taste, like heavy flavor can add 3-5 grams of pepper. The salt should be put properly. The bottom of the hot pot is very tasty.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Mao Xue Wang