Mao Xuewang-so Delicious that You Can't Stop It
1.
Knife on top of shiitake mushrooms, lettuce, konjac tofu, ham sliced and set aside, soy bean sprouts and enoki mushrooms washed and set aside
2.
Duck blood slices are blanched in boiling water with rice wine, soy bean sprouts, enoki mushrooms, shiitake mushrooms, blanch in boiling water for a while and remove
3.
Put a little oil in the pot, add garlic, ginger, green onion and stir fragrant, add the dried chili section, stir fry the pepper until the chili is brown-red, then add two spoons of bean paste, and stir-fry the hot pot base until the red oil
4.
Pour in the broth or boiled water and boil until boiling, add lettuce, konjac tofu, soybean sprouts, enoki mushrooms, etc. to the red soup, then put duck blood, ham, tofu, shiitake mushrooms, add a little chicken powder, salt, cooking wine to taste
5.
Bring to a high heat and turn to medium heat, and cook until cooked through
6.
In a separate pot, pour oil and heat to 60% heat, pour in the chili section, fry a little pepper, and pour it on top of the freshly prepared vegetables.
Tips:
Maoxuewang is a very tolerant dish. A lot of vegetables can be added to it, and friends can add it according to their own preferences.
Tripe and eel are two main ingredients that go well with Maoxuewang. Because of my personal hobby, these two ingredients are not added here, so guys may wish to try them when they are making them.
