Home-cooked Blood

Name: Home-cooked Blood
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Duck blood; Some Hairy belly; Some Louver; 50g Enoki mushroom; 2 sheets Bean curd; 50g vegetables; 50g Bean sprouts; 1 piece Ham sausage; parsley; Some salt; a little Chicken Essence; 80g Hot pot bottom material; shallot; ginger; garlic

by Spicy

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Maoxuewang is a traditional Han nationality dish in Chongqing and belongs to Chongqing cuisine. It has the characteristics of hemp, spicy, hot, fresh and fragrant. To make Maoxuewang, you must choose the right hot pot bottom material. The hand-fried hot pot bottom material will save you trouble and time, and you don’t need to add other condiments.

Home-cooked Blood

1. Wash the ingredients and put them on the plate for later use

2. Green onion ginger garlic

3. 80 grams of hot pot base

4. Boil water in a pot, blanch the hairy belly and louver with boiling water and set aside

5. Continue to blanch the duck blood for storage

6. Pour a little oil into the pot and sauté the chives, ginger, garlic

7. Pour in bean sprouts and stir fry

8. Pour the water, add the base ingredients after the water boils, and cook until the aroma is released

9. Then pour the prepared dishes into the pot

10. Add hairy belly, louver, duck blood, and square ham in turn, and add a little salt and chicken essence to taste when boiling.

11. Pour into the prepared bowl and sprinkle the coriander evenly on top.

Tips:
1. The duck blood must be blanched with hot water, so that the duck blood will be tender after eating;
2. The ingredients are matched according to personal taste;
3. Make Maoxuewang with the hand-fried hot pot base material to taste enough, no need to put chili, sesame pepper, etc. Save time and trouble!