Homemade version of Maoxuewang

Overview

The first time I ate Maoxuewang was at a small restaurant with my father. The more I ate, the saltier the food became. I suddenly had a craving for food before going to bed last night. Today I went out to buy the ingredients I liked and tried to make Maoxuewang. Although it was my first time, I couldn’t stand the taste!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• douban
• dried chili pepper
• fungus
• garlic
• garlic sprouts
• green onions
• ham
• kelp
• lettuce
• lotus root
• oil
• oyster mushroom
• potatoes
• prosperous blood
• soybean sprouts
• zanthoxylum bungeanum
• chopped green onion
• ginger
• salt

Ingredients

Steps

1. 1 Raw materials, garlic sprouts are not included

   

2. 2 Raw lettuce cutting hob, other slices for slicing, dicing for dicing

   

3. 3 Blanched soybean sprouts

   

4. 4 Blanched lotus root

   

5. 5 Xuewang was blanched at the end. The lettuce and potatoes were also blanched, so I didn’t take pictures of them one by one

   

6. 6 Base the blanched soybean sprouts - spread them in a container

   

7. 7 Heat oil in a pan and stir-fry watercress, green onion, ginger, garlic, pepper and chili

   

8. 8 Add salt and water, bring to a boil, add garlic sprouts

   

9. 9 The dishes are added to the boiling pot in order from less cooked to easier to cook

   

10. 10 Finally add Xuewang slices and ham

    

11. 11 Add some chicken essence to taste, pour it into a container lined with bean sprouts, sprinkle some chopped green onion, and you're done

    

12. 12 Pair it with a bowl of rice and eat it deliciously