Mao xuewang, a popular appetizer in home-made Restaurant(zai jia zi zhi can guan re men xia fan kai wei cai mao xue wang )

Mao xuewang, a popular appetizer in home-made Restaurant

Introduction:

"Originally, I was also a spicy eater who had to eat chili every meal. I didn't feel good eating without chili, because when the baby came, I heard that eating too much chili during pregnancy was not good for the baby. In addition, I was inflamed seriously, and my husband nagged me many times. Now I've changed a lot and got used to the light taste. I just have a snack occasionally to improve my mouth and stomach. Mao xuewang has eaten many times in a restaurant, because it has many kinds of dishes, and it is full of spicy flavor, which is appetizing and delicious. I've done it many times at home. I can make my own dishes more casually and with enough ingredients. I can also adjust the spicy degree appropriately. All my family like it. "

Production steps:

Step 1: prepare the required materials.

Step 2: slicing duck blood, tearing Flammulina velutipes, slicing beef louver.

Step 3: blanch duck blood and beef shutters in boiling water, mainly to remove the fishy smell.

Step 4: pour out the water in the pot, add oil after boiling, pour chopped ginger and garlic and saute until fragrant.

Step 5: pour in the bean sprouts and stir fry, then add enough salt, homemade base material, cooking wine, soy sauce and stir fry a few times.

Step 6: add enough water, then pour in the chopped green onion and cook until the bean sprouts are ripe.

Step 7: pick up the bean sprouts in the pot.

Step 8: add the Flammulina velutipes and cook until cooked, then remove the Flammulina velutipes.

Step 9: pour in duck blood and cook.

Step 10: take up the duck blood until it is thoroughly cooked.

Step 11: pour in the beef louver and cook until it is well done.

Step 12: Sprinkle with white sesame seeds, sprinkle with sesame oil, and pour the soup on the vegetables. Put on the parsley to be broken.

Step 13: wash and dry the pan, then pour in proper amount of oil.

Step 14: heat up the oil, add a spoonful of crushed pepper, deep fry it, turn off the fire, pour in the dried pepper, and quickly pour it on the dish.

Materials required:

Beef louver: 300g

Soybean sprouts: 200g

Salt: right amount

Sesame oil: appropriate amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Dry pepper: right amount

Coriander: moderate

Flammulina velutipes: 200g

Duck blood: 150g

Oil: right amount

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Self made primer: appropriate amount

Sesame: right amount

Note: 1. You can add other dishes according to your preference. 2. I use the homemade bottom material, can also use the hot pot bottom material to replace or stir fry with the bean paste. 3. The last step to put dry pepper must be fast, dry pepper is easy to paste.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zai Jia Zi Zhi Can Guan Re Men Xia Fan Kai Wei Cai Mao Xue Wang