Mao Xuewang
by Yufeng Jiuwanli
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Blanch soybean sprouts and spread on the bottom of a large bowl.
2. Beef slices (not too thin), add 1 gram of salt, cornstarch, soy sauce, and cooking wine to marinate for 10 minutes.
3. Cut duck blood and beef louver into small pieces and blanch them for later use.
4. Chop the Pixian bean paste, cut the thousand-page tofu into thin slices, and cut the dried red pepper into small sections.
5. Put oil in the wok, stir-fry the marinated beef and serve.
6. Put the oil in a separate pot, add the bean paste and fry out the red oil.
7. Add three bowls of water (approximately 800 grams), add a thick soup treasure, put half of the dried red pepper into the pot, and set aside the rest.
8. When the soup is boiling, add duck blood and beef scallops and beef and cook for three minutes.
9. Put the thousand-page tofu in the pot and cook for five or six minutes to taste the taste of the soup. Add salt according to your taste.
10. When the pot is cooking, don't sit idle. Chop the garlic and put it in a rice bowl along with the remaining small and a half dried red pepper, pepper and cooked white sesame seeds.
11. After cooking, pour it into the king of soybean sprouts, pile a little green onion in the middle, and tidy it up to look good.
12. Clean the wok, pour in half a bowl of oil, burn it until green smoke appears, while it is hot, add the prickly ash material, the aroma is tangy, then wrap the bowl with a rag, and pour the green onion in the middle.
13. It's almost done, just sprinkle a few chopped green onions on the surface to garnish.
Tips:This is a simplified version. I have enough to eat at home. I want to add some eel, squid, ham and so on. I add it myself and cook it slowly.
