Mao Xuewang
by Daughter of heaven
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Squid cutter, blood clot, ham slices.
2. Wash the bean curd, bean sprouts, enoki mushroom, and green vegetables and cut into small pieces.
3. Hairy belly slices.
4. Boil in water and add bean sprouts, bean skins, enoki mushrooms, and green vegetables.
5. Remove and drain and put in a basin for later use. In addition, blanch blood clots, squid, ham, and hairy belly for later use.
6. Put oil in the pot, add bean paste, hot pot bottom material and stir fry for a good flavor.
7. Pour in the broth or water and bring to a boil. Turn to low heat and simmer for about 3 minutes.
8. Add the blanched blood, ham, and squid and cook for about one minute.
9. Finally, add the hairy belly and cook for about half a minute.
10. Pour the soup into a pot filled with vegetables and add minced garlic.
11. Put oil in the wok, add diced peppercorns and dried red chili and stir fry until fragrant.
12. Sprinkle on the blood and sprinkle with chopped green onion.
13. Finished product.
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