What should I add to make Maoxuewang?

The main materials of Maoxuewang are:

Main components (calculated by 4 people)

Duck blood 1 tripe, right amount of louver, right amount of Flammulina velutipes, 50g thousand pieces, 2 pieces of Chinese cabbage, 50g bean sprouts, 50g ham sausage, 1 piece of coriander.

condiments

Appropriate salt content

A little chicken essence

80 grams of hot pot bottom material

Onion amount

Ginger amount

Garlic right amount

Step 1

Wash the ingredients and put them on a plate for later use.

Second step

Onions, ginger and garlic

Third step

80 grams of hot pot bottom material

Fourth step

Boil the water in the pot, blanch the beef louver and the louver with boiling water, and remove them for later use.

Step five

Duck blood continues to be blanched for use.

Step 6

Pour a little oil-fried chives, ginger and garlic into the pot.

Step 7

Add bean sprouts and stir fry.

Step 8

Pour the water, add the seasoning after the water boils, and cook until the fragrance is overflowing.

Step 9

Then pour the prepared dishes into the pot.

Step 10

Add tripe, louver, duck blood and square ham in turn, and add a little salt and chicken essence to taste when boiling.

Step 1 1

Pour into the prepared bowl and sprinkle with coriander evenly.

Baiyunji

People who like to eat Chongqing food must like to eat a dish, that is, Maoxuewang, which is not only spicy and delicious, but also has many ingredients. But I believe that most people only eat this kind of food in restaurants. Have you ever thought about doing it at home? Today, I will share this delicious Mao Wangxue recipe with you.

Step 1: Prepare the dishes.

1. Pour out the excess water in the duck blood, cut it into pieces about half a centimeter thick and put it on a plate.

2. Slice the tripe obliquely, cut the louver into comb strips according to its structure, and put the louver, tripe and duck blood together.

3, Flammulina velutipes first cut off the roots, tear into smaller flowers and then wash them with water.

4. First fold Chiba in half by 30%, and then cut it into thin strips with a knife. After slicing the ham, put Chiba, ham and Flammulina velutipes into a plate and cut appropriate pieces of onion and garlic.

Step 2: Put a proper amount of water into the pot, add duck blood, louver and tripe, cook for about 2 minutes, then take it out and put it on a plate.

Step 3: Add a little more oil to the pot than usual, add onion, garlic, dried pepper, pepper and stir-fry until fragrant, then add a spoonful of bean paste and a small piece of chafing dish bottom material, slowly stir-fry the red oil and add a proper amount of water to boil.

Step 4: After the water is boiled, add one and a half spoonfuls of edible salt, one spoonful of chicken essence and one spoonful of sugar, simply melt, then add bean sprouts, and take them out when they are cooked.

PS: If the color is not enough at this time, you can pour in a small amount of old color.

Step 5: Pour the blanched duck blood, hairy belly and louver, then pour the Flammulina velutipes, ham and thousands of pieces into the pot, cook them with strong fire, take them out, put them on the plate with bean sprouts, and then pour the soup in the pot on the dishes.

Step 6: put a small amount of oil in the pot, add pepper and dried Chili, and stir-fry slightly. Turn off the fire after the stir-fried peppers and peppers change color, and pour hot oil on Maoxuewang.

Step 7: Sprinkle a little white sesame and chopped green onion on Maoxuewang to serve. At this time, Mao Xuewang is ready.

After reading the above steps, do you think Mao Xuewang is also quite easy to do? In fact, except the complicated ingredients, everything else is relatively easy. Because we make Maoxuewang at home, we can adjust the proportion of main ingredients and seasonings according to our own tastes, so that Maoxuewang will be more in line with personal tastes.

Maoxuewang is deeply loved by the public for its spicy and delicious taste and refreshing appetite.

1. Meat dishes:

2. Vegetarian dishes:

3. Seasoning:

Step 4: manufacturing step

The practices in different places are slightly different, and the basic steps are similar. You can adjust the ingredients according to your own taste and make your favorite hairy blood dishes.

Finally, I wish everyone good health. Eat delicious!

material

400g of duck blood, 200g of tripe, a handful of bean sprouts, cucumber 1 root, konjac block 100g, 4 green vegetables and fresh bamboo shoots 1 root.

condiment

Pixian bean paste 1 tablespoon

1 spoon oyster sauce

Mei chicken xian 2 Shao

Half a spoonful of soy sauce

condiments

5-6 cloves of garlic

Ginger 1 small pieces

An onion

6-8 dried peppers

Appropriate amount of pepper

Appropriate amount of pepper

perfume

Two fragrant leaves

A little lavender

A little cinnamon

2 Amomum tsao

Proper amount of pure rapeseed oil

Practice steps

1. Prepare ingredients: duck blood, konjac blocks, fresh bamboo shoots, sliced beef leaves, washed vegetables, washed onions, sliced ginger and sliced garlic.

2, put a little oil in the pot to heat, add onion, ginger and garlic to saute.

3 Add half pepper (half reserved), stir-fry fragrant leaves, cinnamon, cloves and tsaoko, add a tablespoon of Pixian bean paste to stir-fry, add a tablespoon of oyster sauce and a tablespoon of fresh soy sauce, stir-fry half a spoonful of soy sauce, and boil.

4. Add konjac, fresh bamboo shoots, boiled duck blood, green vegetables and beef venetian blinds and cook for a while.

5. Pour into a bowl and add the remaining dried peppers, pepper and chives.

6, put the right amount of oil in the pot and heat it until white smoke floats. Pour it on the dried Chili.

When I saw the word Mao, I left saliva at the corner of my mouth and swallowed involuntarily. Hehe, friends, don't spray me. This is one of my favorite foods. Maoxuewang originated in Sichuan, where there are too many delicious foods, and Maoxuewang is just one of them. You must really go to Sichuan to eat local food when you have time, and you will never regret it. At first, Mao Xuewang didn't add anything, only Mao Du and Wang Xue. Now the blood I eat is duck blood. In the past, anything was ok as long as it was blood, chicken blood, duck blood and pig blood. Why do I only put duck blood now? After years of exploration, the boiled chicken blood is not smooth and tender, and there are many bubbles in pig blood. It's too rough and tastes a little bad. Finally, only put duck blood, delicate and tender, and cook it to achieve the desired taste. What we eat now is slowly evolved by many chefs. According to people's taste, slowly upgrade the color scheme to make today's blood flourish. In fact, he doesn't have any fixed dishes, the main course is hairy belly and duck blood. This is a boiled dish. As long as you want to eat other dishes, you can put some according to your taste. When I cook, I put a lot of things, thousands of pieces, bean sprouts, Pleurotus ostreatus, Flammulina velutipes, yellow throat, lean meat, and of course hairy belly and duck blood. I will use hot pot before using the plate, put some alcohol on a small fire and simmer a handful of parsley ... let's talk about it first. I want to cook a hairy blood curd and two bowls of rice. If you like me, you can trust me privately. There is also a video of Mao Wangxue, which you can watch when you are free.

What do you need to add to make Mao Wang Xue?

Hello, I just learned this dish. Let me share my experience, hoping to help you.

Ingredients: fat sausage, duck blood, beef omasum, bean curd skin, bean sprouts, ham sausage, ginger 20g, scallion, garlic foam, pepper, white sesame, chopped green onion, chicken essence, soy sauce, sugar, bean paste, chafing dish base.

1: Prepare fat sausage, cook and cut into sections;

2: Prepare hairy belly, cook and cut into strips;

3: the ham sausage is appropriate and cut into pieces;

4: Prepare a piece of duck blood and cut into pieces;

5: Boil water in the pot, add duck blood, cook until bleeding water, and add appropriate amount of salt to remove it;

6: Heat the pan, add clear oil, add onion and ginger and saute. Add prepared Zanthoxylum bungeanum and a small amount of dried chili, stir-fry, add 2 spoonfuls of bean paste, appropriate amount of chafing dish base, stir-fry red oil and appropriate amount of water. Start seasoning, add salt, a little chicken essence, a little soy sauce and a little sugar, cook for 2 minutes, and remove the residue.

7: After deslagging, pour in the auxiliary materials (bean sprouts, bean curd skin) and cook for 2 minutes before taking out. Prepare the tableware, take out the accessories and put them at the bottom of the plate.

8: Put the chopped ingredients into the pot: hairy belly, fat sausage and ham. Cook for two minutes, then pour it out and put it on a plate. Then sprinkle pepper, dried pepper segments, garlic paste, chopped green onion, white sesame, a little pepper oil on it, and then pour in hot oil.

I hope the above content can be adopted, thank you.

Maoxuewang maneuver

Ingredients: tripe100g, lean meat 30g, ham sausage 30g, pig blood 200g, duck blood 50g.

Seasoning: ginger 10g, garlic 10g, dried pepper 10g,

Accessories: 50 grams of bean sprouts, 50 grams of shredded lettuce and 50 grams of rye flour.

Ingredients: 20 grams of chafing dish bottom material, 0/0 gram of spicy girl/kloc, 30 grams of bean paste and 20 grams of fat beard material. Light soy sauce, oil consumption, chicken essence, a little sugar.

Practice: first put the auxiliary materials into a bowl with water as the bottom, and add water to the main material for later use. Heat oil in a pan, stir-fry the chafing dish base and fat beard with bean paste, add Spicy Girl, stir-fry red oil, add ginger, garlic, millet and millet, stir-fry until fragrant, and add water. Boil water to taste and simmer 1-2 minutes. Pour garlic, chopped green onion and dried pepper into a bowl, heat the oil and pour at 200. If you like hemp, you can also put pepper or pepper oil. Thank you. I hope I can help you.

According to legend, this "Mao Xuewang" is a butcher named Wang, who treats the remaining meat at a low price every day. Wang's daughter-in-law Zhang felt embarrassed, so she made a soup with pig's head meat, pig bones and peas, added pork lung leaves and fat soup, added ginger, pepper and cooking wine, and simmered it with low fire to sell it, which was particularly delicious. On one occasion, Zhang directly put fresh pig blood into chop suey soup and found that the more the blood was cooked, the more tender it was and the fresher it tasted. Because this dish will be eaten while it is hot, it is named "Maoxuewang" one by one.

Meat dishes: soak tripe in warm water for 20 minutes and cut into long strips. Eels cut open their bellies, take out their intestines, and cut their bodies into 5 cm long sections. Slice the ham into long strips. Cut pig blood into thick strips

Vegetarian dish: soak the day lily in cold water and remove the roots. Soak Auricularia auricula in cold water, remove the roots and tear it into small pieces by hand. Slice lettuce and potatoes, and cut off the roots of Flammulina velutipes.

Seasoning: cut ginger and garlic into large grains, and cut dried Chili into small pieces and wash them. Prepare hot pot bottom material

Boil the water in the pot, and put the day lily and black fungus in the blanching water for a while. Add beef venetian blinds, eel segments and pig blood several times (time 30 seconds).

I like studying and answering questions. In response to this question raised by my pen pal, I consulted various materials and discussed with my classmates and friends, and reached the following conclusions, hoping to help you:

Mao Wangxue is one of the classic dishes in Sichuan cuisine. It tastes spicy and delicious, with rich side dishes, and is very popular with everyone. Today, I will tell you in detail what you need to add to make Xue and how to make it a reality.

What should I add to make Xue? With the change of time and region. The ingredients for making Maowangxue are also different. Twenty years ago, many Sichuan chefs randomly mixed vegetable ingredients when making hairy blood vegetables. No special requirements. However, tripe, eel and sheep blood are three essential ingredients. However, with the changes of the times, the main components of wool are also changing. Some chefs put fat sausages, some chefs put pork bellies, and some chefs put squid. Some people even use duck blood instead of sheep blood. In short, as long as you feel delicious.

Wang maoxue

Use of raw materials:

Three bellies, one or two eels, half a catty of sheep's blood, two mushrooms, two Chinese cabbage slices, a little fungus, three dishes, a little bean sprouts, two garlic sprouts, a little wide vermicelli, two parsley, three onions, a ginger, a garlic, bean paste, hot pot ingredients, monosodium glutamate, chicken essence, sugar, pepper, dried pepper and so on.

Specific practices:

Slice mushrooms, slice Chinese cabbage, soak black fungus, choose vegetables, choose soybean sprouts, wash garlic seedlings and cut them into 4-5cm segments. Put the above vegetarian dishes into a basin, wash and drain.

Slice ginger, garlic and minced garlic, onion and coriander.

Wash tripe and cut into thin slices. Cut the eel into 4-5 cm long segments. Cut sheep blood into 4 mm thick slices.

Add a spoonful of oil to the pot, add 50g of bean paste, 20g of chafing dish material, ginger slices, onion segments, garlic powder, 5g of pepper, and dried pepper 10g, stir-fry and pour into a soup bowl. Now pour all the dishes in. Add 5g of monosodium glutamate, 5g of chicken essence, 5g of sugar and pepper1g. Boil until the water boils, add 2 wide vermicelli, boil it again, take it out with a colander and put it in a basin. Pour it into the hairy belly, cook it, take out the eel and put it in the basin. Finally, pour the water into the sheep blood and put it into the basin.

Sprinkle onions in the middle of the pot and garlic.

Pour half a spoonful of oil into the pot, add 5 grams of pepper and 5 grams of dried pepper until the dried pepper begins to change color, then pour the garlic powder and onion into the pot.

Finally sprinkle with coriander slices.

To sum up, the vegetarian dishes required by Mao can be mixed at will without affecting the quality of the dishes. The required meat dishes can also be fine-tuned and matched according to personal tastes and preferences. But sheep blood or duck blood is an important ingredient.

Material of Maoxuewang: Making Maoxuewang is divided into two parts-base material and main material.

What ingredients does Maoxuewang put? What is the composition of Maoxuewang?

First, the practice of bottom material

1, ingredients: salad oil 10 kg of cooked vegetable oil 10 kg of butter, 5 kg of Pixian watercress, 3 kg of Zanba pepper, 4 kg of pickled pepper sauce, 2 kg of dried Chaotian pepper festival 1.5 kg of Yangjiang lobster sauce, 5 boxes of ginger slices, 2 kg of garlic and 2 kg of pepper/kloc-. 5438+050g Sancha 100g cardamom 200g fragrant leaves 50g Amomum 100g fennel 100g Amomum 100g rock sugar 750g pepper 500g tofu 4 bottles.

2. Production method: firstly, put salad oil, cooked vegetable oil and butter into a pot and heat them to 40%, then add Pixian watercress, Ciba pepper and pickled pepper sauce, stir-fry with low heat, and then add dried pepper festival, Yangjiang lobster sauce, crystal sugar, pepper (mashed), ginger, garlic and pepper, and stir-fry.

Note: the bottom material can be kept for five to seven days.

Second, the preparation of side dishes

The common side dishes of Mao are duck blood, pig blood, pork, eel, pig intestines, ham, tripe and so on. , you can choose according to your own preferences. In addition, you can also add soybean sprouts, fresh yellow flowers, fungus, lettuce, shellfish and so on according to your personal preferences.