1. Large collection of raw materials. Remove the roots of soybean sprouts, wash and dry; soak the broad powder in water for later use.
Cut the fat intestine into thick diamond-shaped slices.
I use the large intestine head made in my own sauce, not raw.
3. Cut the hairy belly into 1.5 cm strips; cut the duck blood into 1 cm thick slices, wash and set aside.
4. Bring water to a boil in the wok, add two spoons of cooking wine, and blanch the hairy belly for 1 minute.
5. Pick up the cold and set aside.
6. Continue to add duck blood and blanch thoroughly.
7. Pick up the cold and set aside.
8. Heat the wok, add some vegetable oil, sauté the chopped green onion, add soybean sprouts and stir fry.
9. Add a little salt, fry until cooked, and put on the bottom of the pot for later use.
10. Heat the wok again, add vegetable oil, add pepper and fry until fragrant, add green onion, ginger and garlic until fragrant.
Add the hot pot bottom ingredients, stir-fry, add half a pot of boiling water and bring to a boil.
I used "Haidilao" spicy fragrant pot base, which tastes very positive.
12. Add wide noodles and duck blood to a boil.
13. Add in the fatty intestines, add a little salt, half a spoon of sugar, 3 spoons of cooking wine to taste, and a little dark soy to mix. Bring to a boil, taste the saltiness, adjust to the right saltiness, and continue to cook for 3 minutes.
14. Add the hairy belly and cook for 1 minute to turn off the heat.
Take out all the ingredients in the pot and cover it on the fried soybean sprouts, pour in an appropriate amount of stock, and put the chopped garlic on it.
In a separate pot, heat up 6 tablespoons of vegetable oil, and pour it on the minced garlic. Because of the hot pot base material, the spiciness, aroma, and numbness are quite sufficient, and there is no need to add chili and Chinese pepper.
The finished product is spicy and fragrant, and the various ingredients are so fragrant that it can't be more fragrant!
Made at home, the materials are solid, economical and affordable. You can cook it in a pot and serve with rice. Don't eat too much, haha~
The ingredients of Maoxuewang are very random. In addition to the basic three: Mao (hairy belly), blood (duck blood), Wang (intestines, that is, fat intestines), common collocations include rice field eel, yellow throat, and ham. Soybean sprouts are the most traditional side dish. You can also add celery, lettuce, lotus root, mushrooms, etc., as long as you like, this is not a problem!
Now with the help of hot pot bottoms, making Maoxuewang is almost no brainer. Anyone can make a delicious Maoxuewang independently according to the recipe, so hurry up and try it.