Homely hairy blood is abundant

Overview

Maoxuewang is a traditional Han Chinese dish in Chongqing and belongs to Chongqing cuisine. It has the characteristics of numbing, spicy, hot, fresh and fragrant. When making Maoxuewang, you also need to choose the right hot pot base. The hand-fried hot pot base saves you trouble and time, and you don’t need to add other seasonings

Tags

• hot dishes
• bean sprouts
• chicken essence
• chinese cabbage
• doupi
• duck blood
• enoki mushroom
• hairy belly
• hot pot base
• louvre
• onion, ginger and garlic
• square ham
• salt

Ingredients

Steps

1. 1 Wash the ingredients and put them on a plate and set aside

   

2. 2 Onion, ginger and garlic

   

3. 3 80g hot pot base ingredients--the ones used here are purely hand-fried, no need to add other seasonings, saving time and trouble

   

4. 4 Boil water in a pot, blanch the tripe and louver leaves in the boiling water and set aside

   

5. 5 Continue to blanch the duck blood and set it aside

   

6. 6 Pour a little oil into the pot and sauté the onion, ginger and garlic

   

7. 7 Add bean sprouts and stir-fry

   

8. 8 Pour water, wait for the water to boil, add the base ingredients, and cook until fragrant

   

9. 9 Then pour the prepared vegetables into the pot

   

10. 10 Add the tripe, louver, duck blood, and cubed ham in turn, and when cooked, add a little salt and chicken essence to taste

    

11. 11 Pour into the prepared bowl and sprinkle the coriander evenly on top