Shancheng Maoxuewang
By CamylleOrn
Ingredients: bean paste,tofu skin,soybean sprouts,MSG,duck blood,vinegar,pepper,refined salt,shisanxiang,ham sausage,dried chili powder,hot pot base,yellow throat,mixed oil
Recipe Recommendations
- duck blood 500 grams
- ham sausage 150 grams
- yellow throat 50 grams
- soybean sprouts 150 grams
- tofu skin 50 grams
- dried chili powder 15 grams
- pepper 5 grams
- refined salt 1 grams
- MSG 50 grams
- hot pot base 1 Pack
- mixed oil 50 grams
- vinegar 5 grams
- shisanxiang a little
- bean paste 10 grams
Steps for Shancheng Maoxuewang
1
Cut the duck blood into strips, boil it in boiling water, and remove it. Slice the beef, add oyster sauce, eggs, cornflour, and marinate for 10 minutes.2
Change other raw materials into large pieces and prepare them with flying water. Add salt to the soybean sprouts and fly water to the bottom.3
Add red oil, add ginger and garlic rice, stir fry until fragrant, add hot pot ingredients, pepper spice, stir fry until fragrant; add rice wine, stock, and a little vinegar, boil until fragrant, remove the residue; add the ingredients prepared first, blood, boil together, season, and thicken the pan; add chopped green onion, garlic rice, fried pepper, and pepper.Shancheng Maoxuewang Make Tips
The finished dish features a bright red soup, is numbing, spicy, hot, tender, and fresh, with a rich and full-bodied flavor.