Maoxuewang

Overview

How to cook Maoxuewang at home

Tags

• hot dishes
• preparing meals
• sichuan cuisine
• dinner
• bean sprouts
• cabbage
• cooking wine
• coriander
• doubanjiang
• garlic
• lean meat
• light soy sauce
• mushrooms
• onions
• pig blood
• pork liver
• starch
• tofu
• tripe
• carrot
• ginger
• soy sauce

Ingredients

Steps

1. 1 It is best to use a pressure cooker to press the tripe. I don’t have one here. Boil it in boiling water for a while. Slice the pork liver and mix it with cooking wine, vinegar, light soy sauce and starch. Set aside. Slice the carrots, wash and shred the cabbage, cut the tofu and pig blood into cubes. Boil water in the pot and blanch the tofu and pig blood mushrooms in the pot in turn. Remove and control the water and set aside

   

2. 2 Add oil to the pot, heat slightly, add bean paste, ginger and saute until fragrant. Add lean meat and stir-fry until it changes color. Add tripe, carrots and mushrooms to stir-fry over high heat. Add water. After the water boils, add tofu, pig blood, pork liver, bean sprouts, etc. in sequence.

   

3. 3 Just add coriander, green onions, salt, light soy sauce, and chicken essence to taste before serving.