Maoxuewang Hot Pot

Maoxuewang Hot Pot

1. Prepare the ingredients and seasonings

2. Wash the soybean sprouts and set aside, cut the duck blood into strips

3. Wash and slice the eryngii mushrooms, wash and shred the louvers

4. Soak the beans in half, wash the cabbage and cut into pieces

5. Pour water into the pot, bring the cabbage to a boil, blanch it, remove it and put it in a small hot pot directly

6. Boil the duck blood in boiling water and remove it, set aside the pot, pour oil, sauté the sesame pepper and crushed chili

7. Add the soybean sprouts and stir-fry, and put the fried soybean sprouts on top of the cabbage in the hot pot

8. Raise the pan again, add oil, add Pixian hot sauce and stir fry, stir-fry the red oil, add green onion and ginger and fry until fragrant

9. Add the broth to a boil, add the blanched duck blood and cook for 2 minutes

10. Add the bean paste and pleurotus eryngii, and finally add the venetian leaves and cook for a while

11. Pour all the cooked ingredients into the hot pot with soybean sprouts and cabbage, add oil to heat from a separate pot

12. Add dried chilies and fry them until fragrant. Pour the fried chili oil in the hot pot.