Spicy and satisfying Maoxuewang (with detailed process diagram)

Overview

How to cook Spicy and satisfying Maoxuewang (with detailed process diagram) at home

Various raw materials
Slice the duck blood and luncheon meat, cut the tofu into cubes, cut the celery into sections, cut the squid into slices, and cut the tripe and louvers.
Cut the dried red pepper into 1 cm long segments with scissors (remove seeds), and prepare the peppercorns.
Cut the onion and ginger into shreds and slice the garlic.
Boil water in a pot, add a little salt, and blanch the soybean sprouts
Blanch the celery
Cool the blanched soybean sprouts and celery into a basin and set aside.
Put an appropriate amount of water in the pot. After boiling, add the duck blood slices and cook for 2 minutes. Remove and drain the water and set aside.
Blanch the squid in boiling water, remove and set aside.
Pour oil into the wok, heat it up and add onion, ginger and garlic over high heat and sauté until fragrant.
Add the hot pot base ingredients and stir-fry until the red oil melts.
Add cooking wine and chicken broth or bone broth (I put water and another thick soup pot).
After boiling, add duck blood slices one after another
Add tofu and cook for a while
15.Add lunch meat
16.Add squid roll
17.Put in the tripe
18.Add beef louvers
19.Pour the cooked ingredients into a basin lined with soybean sprouts and celery segments
Pour oil into the wok and fry the dried chili peppers and Sichuan peppercorns over low heat until fragrant.
Then pour it into the Maoxuewang basin, and finally sprinkle with chive leaves. A pot of spicy, juicy and juicy Maoxuewang is ready.