Maoxuewang
Overview
This is the pig blood version of Maoxuewang, without bean paste and hot pot base. It is mainly for my husband to eat. I used oily spicy seeds from southern Sichuan, which is called spicy. I originally planned to run out the oil in the last step, but after taking a look, I saw there was so much red oil, so I better forget it.
Tags
Ingredients
Steps
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Pork, pig blood changed into knife.
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Sausage slices.
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Chop onion, ginger and green garlic.
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Wash the zucchini.
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Threading.
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Boil water in a pot.
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Blanch the zucchini shreds until cooked.
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Pick up and put in a bowl.
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Put pork and pig blood.
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Bring to a boil.
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Fish out.
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Finally add the hairy belly.
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Blanch it for a few dozen seconds.
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Hot pan and cold oil.
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Heat the oil.
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Take spicy spicy oil.
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Let’s take the non-spicy Lao Gan Ma.
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Put onions, ginger, garlic, and two kinds of oily chili peppers in the pot.
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Add chili powder and salt.
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Add peppercorns and star anise.
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Stir-fry evenly and add water and light soy sauce.
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Boil the pot and add chicken essence.
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Put all the ingredients into the pot and cook.
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Boil the pot for 2 minutes and add the tripe.
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Just cook it for a few dozen seconds.
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Pour the cooked tripe on the shredded zucchini.
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Cut the wet and dry millet into rings and mince the green garlic.
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Spread the chili pepper and green garlic on top of the food to remove the oil.
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Finished product.
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Finished product.
