Maoxuewang, a popular dish for the whole family(zi jia mao xue wang tong shi man zu quan jia bu tong yao qiu de ren qi da cai )

Maoxuewang, a popular dish for the whole family

Introduction:

"Mama likes spicy food and has the same appetite as young people. I often like to cook spicy fish! Boiled meat or something! After eating, I also like to cook a lot of vegetables, saying that if I don't eat spicy food, I have no appetite. I know it's not good, but I just can't control my desire to eat spicy food. Now I'm older, I give her control. Occasionally, I eat a rich Sichuan dish from Mao xuewang. Because it's classic, I have to make it myself. The ingredients of the family version are more casual, and the method is relatively simple. But the taste is very good, meat and vegetables match, spicy temptation can not be stopped, home production can not be so troublesome, the main ingredients (xuewang) have, you can eat the same delicious outside. Maoxuewang is one of the cuisines of Sichuan cuisine, which is mainly made of duck blood. Its cooking skill is mainly cooking, and its taste is spicy. Maoxuewang is a special dish of Chongqing municipality directly under the central government. This dish is hot and eaten now, so it is named maoxuewang. The reputation of maoxuewang has led the army of Sichuan cuisine and swept the north and south of the river. Spicy temptation has improved and innovated the traditional maoxuewang, and continuously carried forward its characteristics of red and bright soup, spicy and fresh flavor, strong taste and thick taste. It is a famous Bashu dish worth tasting

Production steps:

Step 1: prepare all the ingredients, wash the duck blood and cut it into pieces,

Step 2: cut cucumber and lunch meat into thick slices and set aside.

Step 3: clean the Flammulina velutipes and remove the root.

Step 4: all kinds of fish balls and favorite ingredients are ready.

Step 5: pour oil into wok and saute until fragrant, green onion, ginger and garlic.

Step 6: pour in the bean paste, stir fry a piece of hot pot seasoning over low heat to get the flavor

Step 7: then add hot water or hot water to boil for 10 minutes, add appropriate amount of salt to boil out the flavor of seasoning.

Step 8: next, put the prepared ingredients into the pot, cook them, pour them into the pot, and sprinkle with some dry pepper.

Step 9: take another clean pot, pour in a small amount of oil, stir fry chili noodles and Chinese prickly ash grains over low heat. Drizzle over the dried pepper section in the basin

Step 10: flavor dish: sesame oil, salt, scallion, coriander, sesame paste, soup with a spoonful of maoxuewang can be eaten. (dip in sauce or eat directly, as you like

Materials required:

Xuewang: moderate amount

Cucumber: moderate

Lunch meat: moderate

Flammulina velutipes: right amount

Fish balls: right amount

Miscellaneous vegetables: moderate

Coriander: moderate

Scallion: right amount

Sesame paste: right amount

Sesame oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Bean paste: right amount

Hot pot bottom material: appropriate amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Hot pepper noodles: right amount

Note: you can add any ingredients you like, such as cabbage, bean sprouts, dried bean curd, bean skin, beef blinds, etc. as long as you like

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Zi Jia Mao Xue Wang Tong Shi Man Zu Quan Jia Bu Tong Yao Qiu De Ren Qi Da Cai