The most authentic way of maoxuewang

Category: Sichuan cuisine

The most authentic way of maoxuewang

Efficacy:

Efficacy: rice cake, sterilization, calcium supplement, thirst quenching and diuresis, prevention and treatment of anemia, promotion of digestion, dredging of stomach and intestines, prevention of blood syndrome, prevention of diabetes, crab, iron plate,

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STEPS: The most authentic way of maoxuewang
  • Maoxuewang is a typical dish in Sichuan. The biggest characteristic is Ma, spicy, fragrant and salty. This dish is named "maoxuewang" after it is scalded and eaten. The hot red oil is poured on the newly cooked ingredients. It's delicious. [ingredients] main ingredients: tripe 50g, duck blood 50g, sausage 50g, ham 30g, niubaiye 50g, eel 50g, soybean sprout 50g, auxiliary ingredients: bean paste 20g, hot pot bottom ingredients 10g, ginger 5g, pepper 5g, dried red pepper 5g, garlic 5g, onion 5g, sesame 2G, coriander 5g, seasoning 2G, MSG 2G, cooking wine 5g, sugar 10g, pepper 2G

    Maoxuewang is a typical dish in Sichuan. The biggest characteristic is Ma, spicy, fragrant and salty. This dish is named "maoxuewang" after it is scalded and eaten. The hot red oil is poured on the newly cooked ingredients. It's delicious. [ingredients] main ingredients: tripe 50g, duck blood 50g, sausage 50g, ham 30g, niubaiye 50g, eel 50g, soybean sprout 50g, auxiliary ingredients: bean paste 20g, hot pot bottom ingredients 10g, ginger 5g, pepper 5g, dried red pepper 5g, garlic 5g, onion 5g, sesame 2G, coriander 5g, seasoning 2G, MSG 2G, cooking wine 5g, sugar 10g, pepper 2G

  • [procedure] 1. Slice the tripe, duck blood, ham. The fat intestines are cooked and cut into hobs. Sliced beef and eel. 2. Add water in the pot, add salt and heat it up. Add tripe, pig's blood, ham, fat intestines, beef blinds, and sauce. Remember to remove froth when the water boils. And then blanch for a minute. Stew eel for 2 minutes. Hot pot and cold oil. Add ginger slices, prickly ash and dry red pepper and stir. Put in bean paste over low heat, and stir fry the bottom of the hot pot. Add the material sprinkling and water, and pull out the material slag after burning. 4. Pour in the raw materials that have been blanched. Heat for two minutes. Add MSG, sugar, chicken essence and white pepper to taste. Pour it into the soup pot with boiled bean sprouts. 5. Put minced garlic, scallion and dry red pepper on the dish. In the pot, fry the hot oil with pepper to make it fragrant. Pour the hot oil on the dried red pepper, sprinkle sesame seeds, and then order the coriander. [tips] 1. The biggest characteristics of Sichuan cuisine are hemp, spicy, fragrant, salty, and heavy oil. It's boiled, but the last layer of oil you pour on is quite a lot. 2. It is said that it has an alias, which is called "hot pot without firing". It can hold all the ingredients that you like to eat together, and then pour a layer of red oil on it. It's really like a hot pot. 3. In the last step, the oil temperature should be 70% hot. If the temperature is too high, the pepper should turn black and paste, which will affect the appearance.

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