Mao Xuewang

Name: Mao Xuewang
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A box Duck blood; 250g Hairy belly; piece Square ham; A few Small vegetables; A bag potato powder; Some Bean sprouts; Some Hot pot bottom material; Some crystal sugar; Some Cooking oil; Some Chives; A few chili; Some pepper; Spoonful Pixian Doubanjiang; Several petals garlic; 3g Chicken Essence; Several roots parsley; Some salt; A handful Enoki mushroom

by Please call me Zhuang Zhuang mother

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Maoxuewang uses duck blood as its main ingredient, and its cooking skills are mainly cooking. The taste is spicy. It is a specialty of Chongqing. "Mao" is the Chongqing dialect, which means rough and sloppy. , Xuewang refers to duck blood, the more it cooks, the more fresh it tastes. "

Mao Xuewang

1. Cut square ham and duck blood into slices, and blanch small greens. Prepare potato flour, bean sprouts, enoki mushrooms, and shredded hairy belly.

2. Cut the chives into sections, slice the garlic, prepare the pepper and chili for later use.

3. Prepare the hot pot base, Pixian bean paste, chicken essence, salt, and rock sugar.

4. Put the oil in the wok, add the pepper and chili to taste the aroma.

5. Add garlic, hot pot base, Pixian bean paste, and appropriate amount of boiling water. Put in the prepared other ingredients, salt, chicken essence, chives, etc. The principle is to put in the badly cooked ones first, and put in the well cooked ones.

6. Put it into a container and pour a little pepper and chili oil on top. I don't like the oil to be big, so I didn't pour it. Finally, sprinkle with coriander to decorate.