Modified Version of Maoxuewang
1.
Wash the dried chilies and dry them, slice the ginger, pat the garlic whole, divide the shallots into white and chopped shallots, and cut the small red chilies into sections.
2.
The tails of bean sprouts must be removed. Wash.
3.
The pig blood is soaked in water and set aside.
4.
Wash the pork and separate the fat and lean meat. Cut the fat into pieces.
5.
Slice the lean meat, grab it with cornstarch, and marinate for 10 minutes.
6.
Slice the ham sausage for later use. You can also add other ingredients as you like. I usually add black fungus shreds.
7.
Pour edible oil into the pot, heat it up, pour in bean sprouts, and fry until cooked. Pour into a large soup bowl. Put the fat in the pot and squeeze the oil, squeeze the fat and dry it out, leave the oil in the pot, pour in the bean paste, stir fry, pour in the light soy sauce, and add the ingredients prepared in the first step. Stir fry, add water to boil, add ham and black fungus. Boil for a while, add lean meat, and add pork blood to the meat. When the ingredients are cooked, put them in a large soup bowl (for bean sprouts).
8.
Sprinkle chopped green onions.
9.
In a small bowl, add chili powder, white sesame seeds, and Chinese pepper. Wash the pot, add cooking oil, heat it, and pour it into the bowl. Then pour into the big soup bowl.
10.
During the production process, if the salty taste is not enough, you can add salt! (Put in bean paste, light soy sauce, and salty flavor are generally enough) You can also add your favorite ingredients at will. Friends who don’t like spicy food can save the process of adding chili!
