【sichuan Cuisine】---mao Xuewang
1.
Prepare all the ingredients.
2.
Boil water in a pot, add a little salt, add the peeled and diced lettuce, blanch it, and remove it to cool for later use.
3.
Then put the soybean sprouts in a blanching blanch and cool for later use.
4.
Then add the sliced duck blood and cook for 2 minutes to remove.
5.
Turn the boiled water on and off, add the sliced rice eel, blanch it and remove it to cool for later use.
6.
Pour the oil in the wok and add the hot pot bottom material.
7.
Stir-fry on low heat until the red oil is melted.
8.
Add the green onion, ginger, and garlic to boil until fragrant.
9.
Add an appropriate amount of water.
10.
Add cooking wine.
11.
Put the cooked duck blood into it.
12.
Add salt and cook for 5 minutes.
13.
Put the rice eel slices in and continue for 5 minutes.
14.
Add soybean sprouts to continue.
15.
Add a little sugar.
16.
Put the sliced ham in.
17.
Then put the black fish fillet in.
18.
Cook until the fish fillets are white and crunched.
19.
Add a spoonful of chicken bouillon, stir and turn off the heat evenly.
20.
Put the blanched lettuce in a small pot.
21.
Pour the cooked ingredients on top of the lettuce.
22.
Pour the sesame oil into the wok and fry the dried chili and peppercorns over low heat.
23.
Then pour the oil in the Maoxuewang pot.
Tips:
The eel can be deboned by the stall owner at the place where it is sold, and then blanched to remove the mucus on the body.
Duck blood should also be blanched before being boiled to remove some dirty blood and fishy smell.
Chili and Chinese pepper can also be added according to your own taste, and you can add 3-5 grams of chili if you like a strong taste.
The salt should be appropriate, and the hot pot bottom material is already very flavorful.
Buy on JD
Buy on Amazon
