maoxuewang
It is said that the dish "Maoxuewang" was cooked several decades ago, at the Water Pier of the Ancient Town of Ciqikou, Shapingba, Chongqing, a butcher surnamed Wang treated the leftovers from meat sales every day at a low price. Wang's daughter-in-law Zhang felt it was a pity, so she started a small stall selling chop suey soup on the street. She used pig's head meat, pork bones and peas to make soup. Add pig lung lobes and fat intestines, add ginger, pepper, and cooking wine and simmer it over low heat. It tastes particularly good. By chance, Zhang directly put fresh raw pig blood into the chop suey soup and found that the blood became tender and tasted fresher. Because raw Xuewang was eaten right now, it was named Maoxuewang.
Recipe Recommendations
- duck blood appropriate amount
- fresh mushrooms appropriate amount
- Flammulina velutipes appropriate amount
- konjac appropriate amount
- beef omasum appropriate amount
- louver appropriate amount
- soybean sprouts appropriate amount
- lettuce appropriate amount
- winter bamboo shoots appropriate amount
- Tricholoma appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- green onions appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- Pi County bean paste appropriate amount
- super spicy
- cook
- three-quarters of an hour
- ordinary
Steps for maoxuewang
1
Ingredients: duck blood, mushroom mushroom, konjac, tripe, white leaf, soybean sprouts, square ham, lettuce, winter bamboo shoots, mushroom seasoning: green onions, salt, dried peppers, pepper, cooking wine, chicken essence, cooking wine, Pi County bean paste, Sichuan-style hot pot base
2
Wash the mushrooms, remove the stalks and top, and use a flower knife; wash and slice the mushrooms; wash and remove the roots of the mushroom; slice the ham for later use.
3
Cut lettuce into strips, cut tripe and louver into strips, cut dried peppers into strips, cut soybean sprouts to remove fibrous roots; slice duck blood.
4
Put the shutters and tripe in boiling water and boil them for a while and remove them.
5
Gently pour the duck blood into boiling water with rice wine and blanch it until done.
6
Put winter bamboo shoots slices, soybean sprouts, mushroom, mushroom, and mushroom in boiling water and boil them before removing them.
7
Put the pan on fire and add oil to heat and stir-fry the chives, add dried peppers and pepper and stir-fry until the peppers are brown-red.
8
Add in bean paste and hot pot base and stir-fry until red.
9
Pour in the chicken soup and bring to a boil.
10
Add lettuce, shredded konjac, ham, soybean sprouts, etc. into the red soup, add chicken powder, salt, and cooking wine to taste.
11
Bring to a boil over high heat and turn to medium heat, until the ingredients are cooked and put into a container.
12
Place the pan on high heat, add the oil and heat it to 60% heat, add the pepper and fry it until brown-red, add the pepper and fry it until fragrant, and pour it into a container.
13
Characteristics: Spicy and delicious, rich in juice and delicious.