Maoxuewang is a specialty dish in Chongqing, Sichuan.
The taste is spicy and delicious, the soup is red and bright, and the taste is strong.
maoxuewang
By AdrielMurray
Recipe Recommendations
- duck blood 250 grams
- soybean sprouts 150 grams
- lettuce 100 grams
- monopterus Albus 100 grams
- ham 150 grams
- onion 30 grams
- ginger slices 10 grams
- garlic 30 grams
- dried chili 5 grams
- pepper 5 grams
- cooking wine 10 grams
- chicken essence 5 grams
- Chongqing hot pot base 50 grams
- sesame oil 10 grams
Steps for maoxuewang
1
Prepare all the ingredients.
2
Boil boiling water in the pan, add a little salt, add peeled and diced lettuce, blanch, remove and cool.
3
Then put the soybean sprouts in, blanch and cool and set aside.
4
Add the sliced duck blood and cook for 2 minutes and remove.
5
Boil water, switch off the heat, add the rice eel slices, blanch, remove and cool.
6
Pour the oil into the frying pan and add the hot pot base.
7
Stir fry over low heat until melted.
8
Add green onions, ginger and garlic to stir until fragrant.
9
Add appropriate amount of water.
10
Add cooking wine.
11
Then add the boiled duck blood.
12
Add salt and cook for 5 minutes.
13
Add the rice eel slices and continue for 5 minutes.
14
Add the soybean sprouts and continue.
15
Add a little sugar.
16
Add the sliced ham slices into the place.
17
Then add the black fish slices.
18
Cook until the fish slices are white and tight.
19
Add 1 spoonful of chicken essence and stir fry well.
20
Put the blanched lettuce into a small pot.
21
Then pour the cooked ingredients onto the lettuce.
22
Pour sesame oil into a frying pan and fry the dried peppers and pepper over low heat.
23
Then pour the oil into the Maoxuewang pot and serve.maoxuewang Make Tips
The rice 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 boiling to remove some dirty blood and fishy smell. Chili peppers and prickly ash can also be added according to your taste, and if you like it with a strong flavor, you can add 3-5 grams of pepper. Add the salt properly, and the hot pot base is already very delicious.