Sichuan flavor Maoxuewang
Overview
How to cook Sichuan flavor Maoxuewang at home
Tags
- hot dishes
- sichuan cuisine
- lunch
- students
- beef louver
- chicken essence
- chili powder
- chopped green onions
- cornstarch
- doubanjiang
- dried chili festival
- ginger powder
- green peppercorns
- hairy belly
- lean meat
- light soy sauce
- old soy sauce
- pig blood
- scallions
- soybean sprouts
- zanthoxylum bungeanum
- eel
- minced garlic
- pepper
- salt
Ingredients
- Beef louver Appropriate amount
- Chicken Essence Appropriate amount
- Chili powder Appropriate amount
- Chopped green onions Appropriate amount
- Cornstarch Appropriate amount
- Doubanjiang Appropriate amount
- Dried Chili Festival Appropriate amount
- Ginger powder Appropriate amount
- Green peppercorns Appropriate amount
- Hairy belly Appropriate amount
- Lean meat Appropriate amount
- Light soy sauce Appropriate amount
- Old soy sauce Appropriate amount
- Pig blood Appropriate amount
- Scallions Appropriate amount
- Soybean sprouts Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- eel Appropriate amount
- minced garlic Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
Steps
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Cut appropriate amount of tripe into strips first, then cut into slices, put on a plate and set aside. Cut appropriate amount of beef louvers into strips first, then cut into slices, then put on a plate and set aside.
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Take an appropriate amount of lean meat, cut it into slices, put it into a bowl, add an appropriate amount of salt, light soy sauce, corn starch and water, and evenly mix it with your hands. Add an appropriate amount of oil to avoid sticking in the pot.
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Appropriate amount of pig blood, cut into slices and put into a bowl for later use. Take an appropriate amount of boneless eel and cut into slices for later use.
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Boil the water, add the soybean sprouts, blanch them thoroughly and then take them out and put them into a bowl. Then add the tripe slices. After the water boils, quickly take them out and put them into a bowl. Finally, add the beef louvers. After the water boils, quickly take them out and put them into a bowl. Boil the water again, add the pig blood, simmer until it is thoroughly cooked, take it out and put it into a bowl.
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Heat the pot, remove an appropriate amount of lard and melt it, then add an appropriate amount of minced garlic, minced ginger, chopped green onions, Sichuan peppercorns, chili powder, and bean paste, and stir-fry over low heat until the aroma of the chili and sauce comes out. Add an appropriate amount of stock, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. After cooking out the spiciness of the chili pepper and the numbness of the Sichuan peppercorns, filter out the residue, then add an appropriate amount of salt, pepper and dark soy sauce, and mix well.
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Add the tripe, simmer over low heat, take it out quickly and put it into a bean sprout bowl. Add the beef louvers, simmer over low heat, remove quickly after the flavor is absorbed, and put into a bean sprout bowl. Add the pig blood, simmer over low heat, take it out quickly and put it into a bean sprout bowl. Add the eel slices, simmer over low heat, take them out quickly after the flavor is absorbed, and put them into a bean sprout bowl. Add the meat slices, simmer over low heat, remove quickly after flavor, and put into bean sprout bowl.
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Add an appropriate amount of chicken essence and cornstarch water to the pot, thicken it to a suitable consistency and pour it into a bowl. Add an appropriate amount of minced garlic, dried chili sections, green onions and green peppercorns to the bowl, then pour in 1 tablespoon of boiling oil, and it's delicious.
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Finished product pictures
