No matter what season, the delicious and spicy Mao xuewang can always arouse people's appetite, so how to make delicious Mao xuewang at home? The following sihai.com Xiaobian will bring you an introduction to Mao xuewang's practice! Let's have a look
Raw material formula:
Main ingredients: duck blood (white duck) (500g), soybean sprouts (150g), auxiliary ingredients: Eel (100g), pork (fat and lean) (100g), ham sausage (150g), cauliflower (50g), agaric (Shuifa) (50g), lettuce (100g). Seasoning: green onion (50g), salt (3G), pepper (red, sharp and dry) (15g), pepper (5g), cooking wine (10g), monosodium glutamate (10g) and vegetable oil (50g).
The best maoxuewang is improved on this basis, adding sea cucumber, hairy belly, eel meat, yellow throat slices and lunch meat slices.
Seasoning: pepper, hemp pepper, etc.
Practice of Mao xuewang:
1. Cut the duck blood and lunch meat into 1cm thick and 4cm square pieces. After the eel is slaughtered, rinse it with water, and then cut into 5cm long pieces. Wash the white shutter, cut it into comb shaped filaments, and cut the Yellow throat into 5cm long segments.
2. Break off the root of soybean sprouts and wash them. Cut the dried pepper into 1cm wide segments with scissors. Cut the scallions into oblique wires for use. Wash and chop the scallions.
3. Put an appropriate amount of hot water into the pot, boil it over high heat, and then put duck blood slices, eel section, yellow throat section and white shutter silk to boil for about 2 minutes, boil off the miscellaneous foam, remove and drain the water.
4. Wash the chicory and lettuce and put them into the bottom of the pot. Put 1 tbsp (15ml) of oil into the pot. When it is 50% hot, put the shredded green onion and saute until fragrant. Then add 1 / 2 teaspoon (3G) of yellow bean sprouts and salt and stir fry for about 3 minutes, and then put them into the pot as the bottom dish.
5. put the hot pot in Chongqing, put it into a pot, stir fry the stock and stir in the Shaoxing wine and chicken broth. After boiling, add duck blood slices, eel slices, yellow throat and white Venetian fillets, and then cook the luncheon meat for 5 minutes before boiling.
6. Pour the remaining oil (2 tablespoons, 30ml) into the pot. When it is 40% hot, put small sections of dry pepper and pepper into the pot, turn it to a low heat and fry it slowly to produce the flavor. Finally, pour it into the basin and sprinkle chopped green garlic.
Cooking skills:
The pungent red chili oil on the surface is the key to the fragrance of Mao xuewang. However, due to the need to use a variety of spices and a large number of pickled peppers and butter for a long time, it is difficult for ordinary families to buy all the materials. Chongqing hotpot seasoning is just the same as Mao xuewang's red oil preparation method, so you can directly use Chongqing hotpot seasoning when cooking Mao xuewang at home.