What ingredients does Maoxuewang need?

Bean paste, chafing dish bottom material, spicy and hot fish seasoning. White sugar, chicken essence, monosodium glutamate, thirteen spices, balsamic vinegar. Vegetable oil, sesame oil, pepper oil. Dried Chili and Dried Chili Festival. Ginger rice, minced garlic, chopped green onion, coriander.

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Then talk about what necessary materials are needed to make a hairy blood!

Essential ingredients: duck blood! Now most of them use pig blood. Necessary accessories (meat): ham sausage, hairy belly, yellow throat and eel. Spare auxiliary materials (meat): cooked fat sausage, porcupine, squid rolls, meatballs, fish chops, sliced meat and other meat dishes can be added. Spare accessories (vegetarian): Chinese cabbage, winter bamboo shoots, Pleurotus ostreatus, green bamboo shoots, Chinese cabbage, vermicelli, etc. Bottom accessories: bean sprouts or lettuce leaves. PS: Tip: When making Maoxuewang, choose accessories according to the situation. There are generally 4-5 kinds of meat dishes and 2-3 kinds of vegetarian dishes.

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What technical points do you need to pay attention to when doing Maoxuewang?

Blood must be boiled to get rid of the odor! You can add a little salt when you blanch. Accessories for meat dishes, do a good job of deodorizing. For example, eels and fat sausages must be blanched. The most important step in cooking Maoxuewang is to stir-fry ingredients! Stir-fry dried Chili, minced garlic, stir-fry watercress to produce sand, and stir-fry hot pot bottom material. Add balsamic vinegar to the bottom of the pot, and the amount must be small! When added to the fire, the sour taste will evaporate at the first time, and the spicy taste in Maoxuewang will be neutralized, making its spicy taste softer and enhancing the umami taste. When frying oil, you must fry it. If the cooking technology is up to standard, you can put dried peppers and dried prickly ash in a pot and fry them in a bowl. If you have no confidence in the technology, you can put the following materials in a bowl in turn, and then burn the oil to 70% foam. Seasonings put in the bowl when frying oil: chopped green onion, garlic paste, dried Chili festival, dried Chili. After frying, wipe off the oil stains on the edge of the bowl and serve.

Generally speaking, Maoxuewang is a home-cooked dish in Sichuan cuisine. It conquered people's taste with its spicy and delicious flavor. Wang Xue and Mao Du taste crisp, tender and smooth, supplemented by various vegetarian dishes. Basically, a big bowl of Maoxuewang is enough for 2-3 people! In the small shop next to my home, many office workers go to the store to eat, and three people order a blood curd with a big bowl of white rice, which can basically eat well!