Mao Xuewang

Name: Mao Xuewang
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pig blood; 300g Pleurotus eryngii; 400g Middle-eared fish; 200g Lean meat; 250g Ham Sausage Medium; 350g Hairy belly; 200g Soy sprouts; 5g salt; 30g Shallots; 30g garlic; 20g ginger; 5g Chicken Essence; 1g MSG; 25g Doubanjiang; 3g Peppercorns; 2g pepper powder; 5g Dried chili segment; 5g Chili noodles; 3g White sesame; 250g Rapeseed oil; 1ml Soy sauce; 3g Meat tenderizer; 1g pepper; 2g Tempeh; 2g crystal sugar

by Professor Young

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Maoxuewang originated in Chongqing and is popular in Chongqing and southwestern regions. It is a famous traditional dish. It uses duck blood as the main ingredient. Maoxuewang's cooking skills are mainly cooking dishes, and the taste is spicy. Maoxuewang is a special dish in Chongqing. This dish is cooked and eaten right now, and the main ingredient is Maoxuewang, so it was named Maoxuewang. It has been included in the "Culinary Standard System of Chongqing Cuisine" by the National Standards Committee. This dish is also one of the originators of Chongqing cuisine Jianghu cuisine. Now, the fame of Maoxuewang has led the army of Chongqing cuisine and has swept across the country. Spicy Temptation has improved and innovated the traditional Maoxuewang, and has continuously carried forward its red and bright soup, spicy and delicious flavor, and strong flavor. It is a famous Bayu dish that is worth a try.

Mao Xuewang

1. The first step is to clean the various purchased dishes, change the knife, and then install and drain for later use, various condiments, ginger diced, garlic slices, and garlic

2. Turn on medium heat, add oil, when the oil is about 40% hot, add the bean paste, then turn to low heat and sauté slowly

3. Wait until the water in the bean paste is basically dry and the aroma comes out, then add ginger, garlic, peppercorns, pepper, dried chili, and stir-fry the tempeh on low heat.

4. When all the ingredients in the pot are fragrant, add water (if there is soup, add soup is better), then turn on high heat

5. After the high heat is boiled, add chicken essence, salt, rock sugar, adjust the taste of the soup according to the taste, and then boil it on high heat for 5 minutes to make the flavor fuller

6. After being boiled on a high fire, put the ingredients in order according to the degree of resistance to boiling, the ones that are resistant to cooking are put first, and the ones that are not resistant to cooking are put later.

7. After the ingredients are put in, the ones that are resistant to cooking are cooked first, then remove them, put them in a basin, and then put MSG

8. Cook all kinds of ingredients one by one, scoop them up for potting, pour the soup in the pot, and then put the prepared pepper noodles, chili noodles, white sesame seeds, shallots, and minced garlic, as shown in the picture On the dishes, wash the pot and add oil

9. When the oil in the pot is about 80% hot, quickly pour the hot oil on the condiments to choke off the aroma, then wipe off the splashed oil, and the vegetables can be served.

Tips:
The cooked dishes can be added according to your own preferences, but a certain combination of meat and vegetables, either whole meat or vegan, should be a little bit worse. The spiciness is according to your taste preference. Finally, add the oil. The oil temperature must be high, otherwise it will not When the flavor comes out, various condiments can also be added according to taste preferences, but no matter how you add them, you must fully sauté the ingredients on a low fire.