Homemade Maoxuewang〗----A popular dish that meets the different needs of the whole family

Overview

MAMA likes spicy food, which is the same as young people's appetite. I often like to cook spicy fish! Boiled meat slices or something! After eating, I also like to cook a lot of dishes, saying that if I don’t eat spicy food, I will lose my appetite. I know it's not good, but I just can't control my desire to eat spicy food. Now that I'm older, I let her control it and eat it occasionally. Maoxuewang is a rich Sichuan dish. Because it's a classic, I have to make it myself. The ingredients for the home version are more casual and the method is relatively simple. But the taste is very good, with a combination of meat and vegetables, and the spicy temptation is irresistible. It doesn’t have to be so troublesome to make at home. If you have the main ingredient (xuewang), you can enjoy the same delicious food as outside. Maoxuewang is one of the Sichuan cuisine recipes. It uses duck blood as the main ingredient. Maoxuewang's cooking technique is mainly based on boiling vegetables, and the taste is spicy. Maoxuewang is a special dish of Chongqing, a municipality directly under the Central Government. This dish is made by boiling raw blood and eating it right away, so it was named Maoxuewang. The reputation of Maoxuewang has led the army of Sichuan cuisine and swept across the country. Spicy Temptation has improved and innovated the traditional Maoxuewang, and continues to carry forward its characteristics of red soup, spicy and fragrant, and rich flavor. It is a famous Bashu dish worth trying

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• sichuan cuisine
• summer recipes
• winter recipes
• chili noodles
• coriander
• cucumber
• doubanjiang
• dried chili pepper
• enoki mushroom
• fish balls
• garlic
• hot pot base
• luncheon meat
• miscellaneous vegetables
• onions
• prosperous blood
• sesame oil
• tahini
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, wash the duck blood and cut into pieces,

   

2. 2 Cut cucumber and lunch meat into thick slices and set aside.

   

3. 3 Pick and wash the enoki mushrooms and remove the roots.

   

4. 4 Various fish balls and favorite ingredients are prepared.

   

5. 5 Pour oil into the wok and saute green onions, ginger and garlic until fragrant.

   

6. 6 Pour in bean paste and hot pot base ingredients and stir-fry over low heat until fragrant

   

7. 7 Then add hot boiling water or hot water and simmer for 10 minutes. Add an appropriate amount of salt to bring out the flavor of the condiments.

   

8. 8 Next, put the prepared ingredients into the pot and cook them, then pour them into a basin and sprinkle with appropriate dried chili segments.

   

9. 9 Take another clean pot, pour a small amount of oil, and stir-fry the chili noodles and peppercorns over low heat until fragrant. Pour it over the dried chili segments in the basin

   

10. 10 Flavor dish: sesame oil, salt, green onions, coriander, sesame paste, add a spoonful of Maoxuewangli soup and you can eat it. (You can eat it with dipping sauce or eat it directly, as you like