Chongqing Maoxuewang
by chuj2009
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the duck blood wang and cut into pieces.
2. Wash and slice the beef tripe.
3. Wash the pig's yellow throat and cut it well.
4. Slice the eel and wash.
5. Wash the pork and slice it.
6. Wash the pig intestines, half-cooked, and cut well.
7. Wash the shiitake mushrooms and cut into pieces.
8. Wash the enoki mushrooms and remove the stalks.
9. Soak the fungus in hot water and remove the stalk.
10. Wash potatoes, peel and slice.
11. Turn on a high fire, heat up in a wok, add vegetable oil and salad oil to heat, add dried chili, pepper, ginger, and garlic to the pot, add the spicy sauce to fry the aroma.
12. Add water (or bone broth) to a boil, turn off the heat and simmer the broth for 15 minutes.
13. Pour into a saucepan and turn on high heat.
14. First add the yellow throat, fatty intestines, shiitake mushrooms, enoki mushrooms, and fungus to cook.
15. Then add potatoes, duck blood, eel fillets, pork fillets and cook.
16. Finally, add the beef tripe and cook for 1 minute, turn off the heat, add the chicken essence and mix well.
17. Wash the garlic, pound the garlic into a small bowl, add a small grinded sesame oil as an oil dish and eat it.
Tips:It can also be boiled with Chongqing hot pot seasoning.