There's a Sichuan cuisine restaurant.
I really like this dish from it. I've always wanted to try making it at home. The joy of cooking lies here, replicating and creating deliciousness with your own hands. Mao Xue Wang ingredients and tools:
Main ingredients:Duck blood(1 piece) Huanghou (200g)
Lunanzu
(1 box (Merlin's)) Pork
(100g) Black Wood ear mushrooms
Yellow bean sprouts Chinese cabbage
(2 pieces) Large onion, half sliced (100g)
Seasonings: Chongqing spicy hot pot base (extra spicy), (100g) dry chili, (50g) dried Sichuan pepper, a little salt.Cooking utensils: Wok (150g)
Mao Xue Wang method: Prepare all the ingredients.
Remove roots from yellow bean sprouts and wood ear mushrooms, slice lunanzu and duck blood, wash yellow throat and pork, cut them into pieces.
Wash Chinese cabbage and half a large onion to make onion segments. Boil water in a pot, add duck blood slices.
After blanching, remove from the pot for later use. Add oil to the wok, then Chongqing spicy hot pot base.
Stir-fry until fragrant. Quickly stir-fry yellow bean sprouts until cooked through.
Place cooked yellow bean sprouts at the bottom of a large bowl.
Next, stir-fry Chinese cabbage until soft. Arrange on top of the yellow bean sprouts.
Stir-fry onion segments, then add water and part of the Chongqing spicy hot pot base to cook.
Add wood ear mushrooms, pork slices, yellow throat pieces, lunanzu, cook until just cooked. Finally, add blanched duck blood slices, cook for one minute. Pour the soup into a large bowl with the yellow bean sprouts and Chinese cabbage at the bottom.
In another pot, heat oil, then stir-fry spicy dried chili peppers and Sichuan pepper.
Drizzle over the large bowl, and Mao Xue Wang is ready.
Tips:
1. Authentic Chongqing hotpot base can be purchased from supermarkets or online.
2. According to traditional recipes, there are also Chinese eels and fresh yellow flowers, but personal preference should prevail.
7. Place the stir-fried bean sprouts at the bottom of a large bowl.
8. Next, stir-fry the spinach until it is soft and tender.
9. Arrange it on top of the bean sprouts.
10. Stir-fry the diced onions next, then add water to the pot and include some Sichuan spicy hotpot base sauce.
11. Add the black fungus, pork slices, and sliced throat, along with luncheon meat, and cook until just cooked through.
12. Add the blanched blood tofu slices, cooking for one minute.
13. Pour the soup into the large bowl which has been lined with bean sprouts and spinach.
14. Heat some oil in a wok, then
stir-fry dried bean curd
15. together with chili peppers and dried Sichuan pepper, and pour it over the bowl; Hot and Sour Tofu is ready.
Tips:
1 Authentic Sichuan hotpot base can be purchased from supermarkets or online.2 Traditional recipes also include eels and fresh
cauliflower, but this is optional according to personal preference.
