maoxuewang

Recipe Recommendations

• blood clot appropriate amount
• ham appropriate amount
• beef rolls appropriate amount
• Squid roll appropriate amount
• soybean sprouts appropriate amount
• pakchoi appropriate amount
• vermicelli appropriate amount
• beef omasum appropriate amount
• Sichuan Pi County bean paste appropriate amount
• dried red pepper appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• oil appropriate amount
• chicken essence appropriate amount
• cooking wine appropriate amount
• peppercorns appropriate amount
• peppercorns appropriate amount
• octagonal appropriate amount
• garlic appropriate amount

• hot spicy
• cook
• an hour
• ordinary

Steps for maoxuewang

1

Ingredients: pig blood, tripe, ham, squid, soybean sprouts, vermicelli, pakchoi, pepper, dried pepper, green onion, garlic, ginger, beef roll, Sichuan Pi County bean paste, clear oil, star anise, cooking wine

2

Cut pig's blood into strips. Replace it with pig's blood if you don't buy duck's blood. Put it in boiling water and boil it before taking it out; cut tripe into slices, blanch it with boiling water, cut soybean sprouts to remove fibrous roots, cut squid into flowers, and put all three types of cabbage in water separately; to use, cut ham sausage into large pieces, soak vermicelli strips, and cut dried peppers into knots

3

Heat the oil pan, add the ginger and garlic and saute until fragrant, add the pepper, pepper, star anise, and dried peppers to stir-fry until fragrant

4

Add Sichuan Pi County bean paste and stir-fry until red oil comes out

5

After adding cooking wine and soup to boil, I don't like to add butter because the oil is too strong

6

Add pig blood, ham sausage, and beef rolls and cook together;

7

Put the tripe and squid roll last, otherwise it will get too old. Taste and add chicken essence

8

Place the soybean sprouts, cabbage, and vermicelli on the bottom of the pot and pour the cooked Maoxiuewang into the pot

9

Place the wok on high heat, add the oil and heat it to 60% heat, add the peppers and fry them to become brown-red, add the pepper and fry them until fragrant, pour it in the basin and serve the soup is red and bright, spicy, hot, tender and fresh, with a strong taste

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Recipe Categories

• hot dishes
• Sichuan cuisine
• Autumn recipes
• Winter recipes