How to make Maoxuewang at home

A very famous dish in Sichuan cuisine is also a very nutritious dish, which is Maoxuewang. It can even be regarded as a food tonic dish, which has the effect of replenishing qi and blood. Relatively speaking, its taste may be a bit spicy, but its color, aroma and taste are absolutely top-notch. Now let me tell you how to make this dish! I believe that after reading this, you will definitely understand the common practice of Maoxuewang.

Preparation of materials for Maoxuewang:

Duck blood, bean sprouts, lettuce, black fish fillet, eel, ham, onion, ginger slices, garlic, dried chili peppers, Sichuan peppercorns, cooking wine, chicken essence, Chongqing hot pot base, sesame oil

Steps to make Maoxuewang:

1. All the basic materials should be prepared, washed and put away in case of need.

2. Boil a pot of water and add a small amount of salt. Add the prepared lettuce (peel and cut into pieces) and blanch it. Then remove it and let it cool. Also add the bean sprouts and blanch them for a while.

3. Add the sliced ​​duck blood into the pot and cook for about two minutes.

4. Boil another pot of water, turn off the heat, put in the eels (cut into sections or slices), blanch them, and then take them out.

5. Preheat the wok, add oil and put in the hot pot ingredients. Use low heat to melt until it turns red oil.

6. Add onion, ginger and garlic and stir-fry over high heat until fragrant.

7. Add water, appropriate amount of cooking wine and boiled duck blood. Add salt and cook for about 5 minutes.

8. Add the eel slices and cook for 5 minutes, then add the bean sprouts and continue cooking. When the time is almost up, add a small amount of sugar and add the cut ham slices and black fish slices in turn.

9. When the black fish fillets turn white and shrink, add appropriate amount of chicken essence, stir-fry evenly, then turn off the heat.

10. Put the previously blanched lettuce into the casserole, pour the previously cooked ingredients on top of the lettuce, and use a small frying pan to fry the dried chili peppers and peppercorns with sesame oil until they turn red oil. Pour the red oil into the casserole, and the Maoxuewang is ready!