Mao Xuewang

Name: Mao Xuewang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Fresh pig blood; Nigen Rice field eel; Some Hairy belly; 5 cloves garlic; 3 slices ginger; 1/2 root Green onions; 5 pieces parsley; 10 pcs pepper; 10 pcs Green vine pepper; 1 pound Green bean sprouts; A Ham sausage; 2 Dried chili; Some Horse belly; 1/2 fast Hot pot bottom material; 1/2 spoon Vinegar; a little Sugar; 2 spoons Soy sauce; 1/2 spoon Oyster sauce; a little Cooking Wine; a little White pepper; a little Chicken noodles; 2 spoons Rapeseed oil; Spoonful Tempeh

by Yuxin Xinxin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In Sichuan, there is a habit of eating blood glutinous rice at the beginning of the month, which means that it is prosperous. The blood glutinous rice has a high nutritional effect and can remove the internal organs. There are many ways of doing blood in Sichuan. There are fatty intestines, pickled sauerkraut, etc. Today, the well-known Maoxuewang of Taoism made today is the first of all. The ingredients are very particular. The authentic must have hairy belly and eel. There are so many thoughts on such a small blood. Spicy and delicious! It's especially warm to eat in this cold winter. "

Mao Xuewang

1. Fresh pig blood is blanched in water to cool. Cut into large pieces for later use.

2. Cut the eel, horse belly, and hair belly separately. Wash and blanch repeatedly with cooking wine and water for later use.

3. Cut the green onion into sections and slice the ginger. Red pepper is being prepared.

4. Wash and blanch the bean sprouts. Put it in the basin and set aside.

5. Press the garlic and cut the dried chili into sections.

6. Finally, we slice the ham and the coriander leaves into sections. All the ingredients are ready.

7. Put rapeseed oil in the pot. Add the hot pot bottom ingredients and tempeh and stir-fry to get the red oil.

8. Put green onion, sliced ginger, and pepper to fry until fragrant.

9. Put an appropriate amount of water in the pot. Put light soy sauce and dark soy sauce, oyster sauce, and boil.

10. After boiling, add appropriate amount of vinegar and sugar to enhance the flavor. . Pour in the rice field eel, horse, horse belly, hairy belly and bloody prosperous ham, and continue to cook.

11. Put some chicken essence and white pepper before cooking. Connect the ingredients in the pot to the soup base. Pour it into the bowl where the bean sprouts are just now. Put the dry and spicy section and coriander leaves. Minced garlic. And green vine pepper. Pour the hot oil on it, and the aroma is overflowing.

Tips:
For those who like to eat chili, you can just put more dried chili segments, but because I have children to eat, I put them very little.

Comments

Sign in to comment

Mao Xuewang

Ingredients

Mao Xuewang

Comments

Similar recipes