Excuse me, is Mao?

Maoxuewang, which originated in Chongqing and is popular in Chongqing and Southwest China, is a traditional famous dish with duck blood as the main ingredient. Mao Xuewang's cooking is mainly cooking, with a spicy taste. Maoxuewang is a specialty of Chongqing. This dish is cooked with raw blood and eaten now, with tripe as the main ingredient, hence the name Maoxuewang. Now, Mao's fame has led an army of Chongqing cuisine and swept the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and heavy taste. As a famous dish of Bayu cuisine, it is worth tasting.

Mao's practice

Step by step

1

The first step is to clean all kinds of vegetables, change knives, and then drain them for later use. Various seasonings, ginger diced, garlic sliced, garlic fried.

Step by step

2

Open medium fire, come on. When the oil is about 40% hot, add the bean paste, then turn to low heat and stir-fry slowly.

Step by step

three

Wait until the water in the bean paste is basically dry and the fragrance comes out, then add ginger, garlic, pepper and dried Chili, and stir-fry the lobster sauce with low heat.

Step by step

four

When all the ingredients in the pot are fried, add water (if there is soup, it is better to add soup), and then turn on the fire.

Step by step

five

After the fire boils, add chicken essence, salt and crystal sugar, adjust the taste of the soup according to the taste, and then cook on the fire for 5 minutes to make it more full.

Step by step

six

After the fire is boiled, the ingredients are sorted according to their cooking tolerance, with those that are resistant to cooking at the front and those that are not resistant to cooking at the back.

Step by step

seven

After the ingredients are put in, they can stand cooking, then they are taken out, put in a basin, and then put monosodium glutamate.

Step by step

eight

Cook all kinds of ingredients in turn, scoop them up and put them into the pot, then pour the soup into the pot, then put the prepared pepper noodles, pepper noodles, white sesame seeds, shallots and garlic on the dish as shown in the figure, then wash the pot and oil it.

Step by step

nine

When the oil in the pot is about 80% hot, pour the hot oil on the seasoning quickly, choke out the fragrance, and then wipe the spilled oil clean, and you can serve.