Mao Xuewang

Name: Mao Xuewang
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck blood; Some Hairy belly; Some Louver; Some Ham; Some Squid; Some (celery) Soy sprouts; Some Shiitake Mushrooms; Some Pixian Doubanjiang; Some Dried red chili shreds; Some pepper; Some Sichuan pepper; Some shallot; Some Chicken Essence; Some Cooking Wine; Some salt; Some Sugar; Some ginger; Some garlic

by Cooking for baby

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's getting colder, so I want to eat something with flavor. In addition to boiled pork slices, sauerkraut fish, red braised lamb, Maoxuewang is also a good choice. Maoxuewang uses duck blood as the main material. Duck blood has the effects of nourishing blood, clearing away heat and detoxifying, and has the effect of preventing and relieving iron deficiency anemia. It is paired with hairy belly, luncheon meat, venetian leaves, squid, soybean sprouts, etc. It is spicy and delicious, and the juice is full of flavor. It is especially served with rice. We make it at home, and the ingredients can be added according to our own preferences. This dish is basically spicy, and most of the friends who are not addicted to spicy food are also acceptable. "

Mao Xuewang

1. Duck blood washed and sliced, hair belly shredded, louver shredded, squid cut flower knife

2. Slice the ham, slice the mushrooms, mince the onion, ginger and garlic.

3. Put the pot on the fire, add an appropriate amount of water, and blanch the sliced celery.

4. Scoop it out and place it in a basin for bottoming.

5. Duck blood, hairy belly, louver, and squid are also blanched separately for later use.

6. Add a little base oil to the wok, add the Pixian bean paste when the oil is 50% warm, and fry the red oil.

7. Add pepper, green onion, ginger, garlic and stir fry to create a fragrant flavor.

8. Mix in an appropriate amount of water or broth.

9. After the fire is boiled, add the shiitake mushrooms and cook for a while, then add the cooking wine, sugar, salt, and chicken essence to set the flavor, and finally add the other main ingredients.