Mao Xuewang

Name: Mao Xuewang
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Eel; A box Duck blood; Several Hairy belly; Several Enoki mushroom; A box Luncheon meat; Several Soy sprouts; Several Yuba; Some Maoxuewang Seasoning Pack; Some chili; Some pepper; Some garlic; Some ginger; Some Cooking Wine; Some Vinegar

by I heard the wind on the grandma bridge

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Fresh and spicy Maoxuewang is an indispensable dish in Sichuan cuisine. You can put any ingredients you want to eat. Of course, the hairy belly duck blood eel luncheon meat is a must. The first time you make this dish, it tastes good and you can use ready-made dishes. The Maoxuewang seasoning bag I used Qiaotou by myself"

Mao Xuewang

1. Wash all the ingredients first, remove the soybean sprouts and spread it on the bottom of the basin

2. Heat the pot, add oil, add the pepper and garlic sauce and stir fry for fragrant. If you like to eat spicy, you can add more spicy and then put in the ready-made Maoxuewang seasoning package. In fact, it is a package of red oil chili sauce and continue to fry and boil for a minute.

3. Add the eel and cook for about ten minutes, then add the duck blood and cook for five minutes, continue to add the enoki mushrooms and yuba, cook for two minutes, then add the hairy belly and finally add the luncheon meat and cook for two minutes

4. Put all the ingredients out and put the minced garlic and dried chili on the top pot and heat the oil on top and sprinkle with chopped green onion.

Tips:
According to the amount of ingredients, you can put the seasoning and taste while cooking. Generally speaking, it is quite good. It is a bit like boiling a hot pot. According to the cooking speed of different ingredients, you can decide whether to add it first or add it later.