How is Maoxuewang in Chongqing made?

Appropriate amount of fresh duck blood, beef omasum, lean meat, pork liver, ham sausage, lunch meat, dried bean curd, yellow flowers, lotus root slices, fungus, kelp, mushrooms, sweet potato powder, hot pot powder, ginger, onion, garlic, pepper, Chili noodles, Chili noodles and sesame seeds.

Exercise:

Get all the dishes ready for cooking.

2. Chop and mix pork liver and starch.

3. Make scallion oil in the pot first.

4. Still a trilogy, garlic first, ginger then pepper.

5. Stir-fry the old oil, thirteen spices, sugar and cooking wine for ten minutes, and stir-fry the base material. If you don't use old oil, you can use Chongqing Maoxuewang, which is sold in supermarkets.

6. Kawara Tsutomu said, I will also help. I can't bring a kitchen knife, I can only bring a flat knife.

7. Prepare a big casserole and boil the water.

8. Then put the fried bottom material in. At this time, add onion, chicken essence and seasoning salt. What needs to be explained here is that the soup base of Mao is different from the hot pot. Focus on the taste of salt, or it will be cooked incompletely.

9. First of all, do vegetarian dishes and cooked dishes well.

10. Then throw all the meat dishes in.

1 1. When it is cooked, bring the pot up. This is not over yet, and an important step is yet to come. . .

12. Sprinkle Shanghai pepper noodles, pepper noodles, sesame seeds and chopped green onion on the noodles.

13. Pick it up when the oil temperature is very hot.

14. Pour it on it with a bang, and a bowl of comfortable blood will be fine.

15. It feels particularly good to take a bite of a can of frozen beer when it is hot and force it to cool down. .

Maoxuewang's soup base is different from hot pot, and it should be salty, otherwise it won't taste.