Traditional Sichuan cuisine, blood boiling. Is there any simple way to make it?

In fact, Maoxuewang should be a traditional famous dish in Sichuan, and many Sichuanese should be from snacks to big ones. The most prominent feature of traditional Maoxuewang in Sichuan is spicy and delicious, and its color is gorgeous. Maybe many people prefer to eat Sichuan food, but they can't cook it themselves. If they go out to eat at ordinary times, it feels too expensive, and some of them will be unsanitary. In fact, the production method of Maoxuewang in Sichuan is not particularly complicated, and they can handle it themselves.

First, we need to prepare some duck blood. Of course, pig blood can also cut duck blood or pig blood into pieces. Then slice eel, beef omasum, ham sausage and lettuce evenly. In addition, you need to prepare some lettuce, which can be torn into pieces directly by hand. Better prepare some bean sprouts. After washing the bean sprouts, be sure to drain them. Then we need to prepare some seasonings, such as ginger, garlic and onion, all of which are sliced, and some dried peppers are cut into pieces. If you want to be an authentic Sichuan Maoxuewang, you must prepare the hot pot bottom material, and then prepare a proper amount of pepper and Pixian bean paste.

Marinate the prepared eel slices with cooking wine, ginger and edible salt for about 10 minutes, which can remove the fishy smell well. Then add some water to the pot. After the water is boiled, add a little edible salt, add bean sprouts and lettuce and blanch. After seeing the vegetables change color, you can fish them out. Everything you pick up can be put at the bottom of the bowl. Heat oil in a pot, add pepper, stir-fry until fragrant, then add garlic slices, ginger and bean paste, continue to stir-fry, add dried Chili, stir-fry for a few times, and then add broth. After the pot is boiled, add soy sauce chicken essence, edible salt, pepper and sugar and mix well.

After the taste is adjusted, we use a big fire. Seeing that the soup has become particularly rich, put pig blood or duck blood into it to cook, then put eel slices, and finally put hairy belly, lunch meat and lettuce. After the fire boils, we can cook.