Mao Xuewang
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Ingredients: pick the roots of bean sprouts, wash and cut rice eel, slice ginger and garlic, wash cooked tripe, and fry Chiba tofu until golden on both sides.
2. After the duck blood is blanched in water, remove it for later use.
3. Put the oil in the pan and fry the rice eel for a while and remove it for later use.
4. Put the oil in the pot, add the ginger and garlic, stir fry, and then add the hot pot bottom material.
5. Add an appropriate amount of water and bring to a boil.
6. Add bean sprouts.
7. Add Chiba tofu.
8. Add duck blood and cook until bean sprouts and Chiba tofu are cooked for 8 minutes.
9. Add tripe.
10. Put in the fried rice eel.
11. Stir-fry evenly and cook until the soup boils and add some salt.
12. Sprinkle with garlic or coriander.
13. Finished platter.
