Sichuan Flavor Hairy Blood Wang
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The amount of hairy belly is cut into strips first, then slices, and serve on a plate for later use. The beef louver is appropriate, cut into strips, then slices, and serve on a plate for later use.
2. Cut appropriate amount of lean meat, cut into pieces, put it into a bowl, add appropriate amount of salt, light soy sauce, cornstarch and water, grasp it with your hands, and add an appropriate amount of oil to avoid sticking in the pan.
3. An appropriate amount of pig blood, sliced and put into a bowl for use. The right amount of boneless eel, cut into eel slices for later use.
4. Bring the water to a boil, add the soybean sprouts, take it out after being cooked thoroughly, and put it into a bowl. Then add the hairy belly slices, remove them quickly after the water is boiled, and put them in a bowl. Finally, put in the cow louver, quickly remove it and put it into a bowl after the water is boiled. Bring the water to a boil again, add the pig blood, drain it thoroughly and then remove it and put it into a bowl.
5. Heat the pot, remove the right amount of lard to melt, add the right amount of minced garlic, minced ginger, chopped green onion, pepper, chili powder, and bean paste, stir-fry on low heat, and fry the aroma of chili and sauce. Add appropriate amount of broth, cover the pot, turn to a low heat and simmer for 30 minutes. After cooking the spicy taste of chili and the numb taste of Chinese pepper, filter out the residue, add appropriate amount of salt, pepper and dark soy sauce, and stir evenly.
6. Add in the hairy belly, blanch it on low heat, remove it quickly after the taste, and put it in a bowl of bean sprouts. Add the beef louver, blanch it on a low heat, quickly remove it after the taste, and put it in a bean sprouts bowl. Add the pig blood, boil it on a low heat, remove it quickly after the taste, and put it into a bowl of bean sprouts. Add the eel slices, blanch them on a low heat, remove them quickly after the taste, and put them in a bowl of bean sprouts. Add the meat slices, blanch them on a low heat, remove them quickly after the taste, and put them in a bowl of bean sprouts.
7. Add the right amount of chicken essence and cornstarch water to the pot, thicken it to a suitable concentration, and pour it into a bowl. Add appropriate amount of minced garlic, dried chili knots, shallots and green pepper to the bowl, then pour 1 tablespoon of boiling oil, and serve deliciously.
8. Finished picture
