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.
10.
After it is boiled, put it out of the pot and put it in the bottom of celery or soybean sprouts.
11.
Soak the dried chili shreds in hot water beforehand.
12.
In a separate pot, add a little oil, add Sichuan pepper, soaked dried chili shreds, and then add some red oil to stir fry to get the fragrance.
13.
Just pour it on the dishes.
14.
The soup is red and bright
15.
Strong flavor
16.
Spicy and delicious
17.
Get rid of the greedy meal.