Wang's Maoxuewang
by Autumn delicacy
Favorite
Difficulty
Easy
Time
10m
Serving
3
A spicy, salty and fragrant meal. . . .
1. Cut squid with a flower knife, boil water, and put the cut squid with a flower knife in boiling water to shape, duck blood and shrimp in boiling water and cook for a while
2. Put the bean sprouts and bean curd skin in boiling water in another pot of water to stop the growth. Place the bottom of the plate and cook the bean curd skin for a while.
3. Saute the bottom of the hot pot with vegetable oil over a low heat, add half of the green onion, ginger and minced garlic, add boiling water and bring to a boil.
4. Put the boiled bean curd, squid, duck blood, tripe, and shrimp in turn and cook for a while to taste, then pour it into the plate on the bottom of the bean sprouts. In a separate pot, stir-fry the peppers and dried chilies with vegetable oil over a low heat, then pour them onto the plate while they are hot.
Tips:It is easier to use the hot pot base material, and no need to put salt and other spices. It's clean and hygienic, and the taste is not bad. . . .
