Mao Xuewang
by Sunshine Milk Tea
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. A cucumber, cut into sections
2. Remove the head and tail and cut long sections
3. Sliced ham
4. Cut the root of enoki mushroom and disperse it
5. Remove the roots of the shiitake mushrooms and put a cross knife
6. Soak enoki mushrooms and shiitake mushrooms in boiling water, then wash them
7. Slice duck blood and gently pour it into boiling water with rice wine for blanching
8. The beef louver and the (hairy belly) slices were opened and cleaned. I went late today and I didn’t get the hairy belly.
9. Bean sprouts are removed from the roots, then blanched
10. Fish tofu moderate
11. Cut two coriander into small pieces
12. Mince the ginger and garlic, and the pepper and pepper are just fine
13. Add oil to the pot, stir fragrant ginger, garlic, half of chili pepper and pepper over low heat
14. Add a spoonful of Pixian bean paste, half a package of hot pot base, and stir-fry for red oil
15. Add water to a boil, add the eel section to boil first, then let it sit on low heat for 10 minutes
16. Add all the ingredients except the beef louver, add a little sugar and salt (the salt should be added in the appropriate amount), bring to a boil over high heat, then put the beef louver to a boil, and put it into a bowl
17. In another pan, heat the oil to 60% heat, add the other half of the pepper and chili to fry it fragrant, and pour it on the dish
18. Place the coriander in the center and sprinkle a little white sesame
