Name: Home-style Version of Mao Xuewang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck blood; Some seaweed strips; Some Soy sprouts; Some potato powder; Some Stew; Some Sausage; Some Crispy sausage; Some Tofu skin; Around 50g Hot pot bottom material; A tablespoon Doubanjiang; Some Dried chili; Some pepper; Some pepper powder; Some Sugar; Some chicken soup; Some Shrimp oil

Home-style Version of Mao Xuewang

by Non-thinking people

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Well, in fact, this "hairy bloodwang" is not true to its name. It has no hairy belly and no intestines... But it is very homely and delicious. I don’t know why, so I suddenly wanted to eat duck blood. (It is estimated that there is too much blood bleed from the fingers, so I have to eat blood to replenish blood). Qianer chatted with Little Pig Chef. Speaking of bloated blood, my appetite was immediately lifted. Yesterday I said I had to eat anything. I didn’t expect to be called by the leader to work overtime at night, so I called the old lady. After speaking, I asked her to help buy some vegetables-alas, this old lady probably confuses "Maoxuewang" with "Malatang" and bought back a bunch of spicy dishes... Fortunately, I emphasized that I would buy duck blood, otherwise I might not be able to eat this duck blood.

Haha, stop talking nonsense, and serve everyone"

Home-style Version of Mao Xuewang

1. Soybean sprouts blanched

2. Kelp silk is blanched and broken

3. Spread the soybean sprouts and seaweed shreds on the bottom of the bowl and set aside

4. Cut the duck blood into thin pieces of half a centimeter, blanch it and cut it off

5. Shred the tofu skin and slice the sausage

6. Crispy sausage cutting knife, stew slices

7. Pour a little shrimp oil into the pot, add the hot pot base and bean paste and fry until fragrant

8. Pour the chicken broth and bring to a boil

9. Pour in the stew, potato flour, and crispy sausage and cook together

10. Pour in sausage and tofu skin and cook

11. Boil the duck blood for 1-2 minutes, then pour the vegetable soup into a bowl covered with bean sprouts and seaweed

12. Dried chili cut into sections and remove the seeds

13. Take a large spoon, pour in half a spoon of shrimp oil, and heat it on low heat

14. Pour in the chili sections and fry until slightly discolored, add the peppercorns and fry them until the flavor comes out

15. Pour the cooked chili pepper oil into a bowl

16. Sprinkle some chopped green onion at the end

Tips:
1. This time I used shrimp oil, the taste is very unusual, I suggest you try it.

2. Eat at home, just put whatever you have on hand and what you like to eat; the authentic ones must have hairy belly and intestines.