Maoxuewang
Overview
Because I ate it myself, I didn’t add duck blood, mainly because I was afraid it wouldn’t be pure duck blood. The amount of Sichuan peppercorns and chili peppers should be added or subtracted according to your ability to tolerate spicy food. When you buy squid, you can ask the shopkeeper to help you modify the knife, which saves a lot of trouble.
Tags
Ingredients
Steps
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You can buy a modified knife for squid. Cut the tripe into large pieces. Slice ham sausage.
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Add water to the wok and bring to a boil.
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After the water boils, blanch the squid first.
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The squid should not be blanched for too long. I took it out in about 20 seconds over high heat, rinsed it with cold water and set aside.
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Next, blanch the belly, which takes about ten seconds longer than blanching the squid. Just take it out, rinse it with cold water and set aside.
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This is blanched tripe. The blanching time must not be too long, otherwise the taste will not be good and it will not be crispy, like eating a rubber band.
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Rinse the wok and add more oil than usual this time. When the oil is 50% hot, prepare the ingredients (green onions, ginger, Pixian bean paste, hot pot base, Sichuan peppercorns, and crushed chili peppers) for the pot. Be careful not to make the oil temperature too high. Because the Pixian bean paste must be slowly fried to produce red oil. Only then can you add water or stock.
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Pay attention to the temperature of the oil. After the aroma and red oil of Pixian bean paste are released, you can add water or stock.
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When the pot boils, add the soybean sprouts and potato flour, and when it boils again, add the ham sausage.
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This is added with ham sausage.
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This is salt, MSG, chicken essence, pepper, pepper powder, and chili powder. After adding the ham sausage, you can add the seasonings mentioned above.
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After adding the seasoning, stir evenly. You can use a strainer to take out the boiled food in the pot and put it into a soup basin.
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Put it in a soup basin.
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Add squid and tripe to the boiling soup in the pot.
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In about five seconds, pour the soup and squid belly into the soup basin.
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Sprinkle minced garlic and scallions on top.
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Finally, clean the pot. Add a small amount of oil. When the oil is 30% hot, add the Sichuan peppercorns and chopped chili peppers. Fry out the aroma of the Sichuan peppercorns and chili peppers and avoid burning them. Pour it into the soup pot that has just been sprinkled with minced garlic and chopped green onion. It's ready to eat.
