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Mao Xuewang (improved Version)
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
1h
Serving
2
Maoxuewang is one of the Sichuan cuisine recipes. It uses duck blood as the main ingredient. Maoxuewang's cooking skills are mainly cooking, and the taste is spicy. Maoxuewang is a specialty of Chongqing. This dish is cooked and eaten now, so it was named Maoxuewang. Maoxuewang is a home-cooked dish that is often eaten in restaurants. It is spicy and rich in content. For those who like spicy food, it is a very delicious dish. The authentic hairy blood is flourishing, the red oil in the basin will not be less than half, and it is oily and translucent, not muddy or turbid. Its soup is bright red, spicy and fragrant, and has a strong taste. Less oil not only affects the taste and texture, but also is not conducive to heat preservation. Various delicacies are looming in the red oil, and the soup is bright red, spicy and fragrant, and has a strong taste. The refreshing, different taste and taste of bean sprouts achieve harmony in a slice of extremely spicy red oil, which makes people feel excited. In order, it is recommended to eat meat first and then cabbage, vermicelli, etc. Because vegetable leaves are easy to "greasy" and taste more spicy, if you put your mouth down first, you won't be able to taste good taste when you eat something else. It’s better to proceed step by step, starting with the less spicy ones. The authentic Sichuan recipe of Maoxuewang is too greasy, and the ingredients are not easy to find. The recipe I introduce here is more homely, and the ingredients inside can also be random. Put whatever you like, which is more casual. If there is an induction cooker at home, Maoxuewang can be placed in a basin that comes with the induction cooker, and it can be heated and eaten while using the steaming function. After eating, you can add boiled water to the basin, and after boiling, you can cook the dishes, which will do two things with one stone. "
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