Hairy blood
Mao Blood Wang is a special dish of Sichuan cuisine, and one of the originators of Chongqing Jianghu cuisine, which has been included in the National Standards Committee's "Yu Cuisine Cooking Standard System".
Mao Blood Wang, also known as "Mao Blood Wang", has four flavors: spicy, spicy, fresh and fragrant. The term "blood wang" refers to blood tofu, generally using duck blood, some with pig blood, the main ingredients are eel fillets, hairy belly, squid, fat intestines, lunch meat and so on. The taste is spicy, spicy and fragrant, and the juice is full of flavor.
Taste: The soup is red and bright, spicy and tender, the taste is thick, and the appetizer promotes appetite.
View: Looking at it, there is a "red ocean". Authentic hair and blood, the red oil in the basin will not be less than half, and the oil is smooth and translucent, not muddy or cloudy. Its soup is bright red, spicy and fragrant, and has a strong flavor. Less oil not only affects the taste and texture, but also is not conducive to heat preservation. In order, it is recommended to eat meat first and then eat cabbage, vermicelli and other things. Because the leaves are easy to "hang oil", it is more spicy to eat. Step by step, start with something that's not too spicy.
The food brought to you by Xiaobian today is Mao Blood Wang.
Deliciousness begins with the selection of ingredients
Ingredients: Duck blood 200g, hairy belly 200g, tofu 200g, bean sprouts 20g, mushrooms 30g, tofu skin 50g, crispy sausage 150g, peppercorns 10g, dried chili pepper 15g, cooked white sesame seeds 10g, green onion 5g, garlic 20g, ginger slices 20g, Tuesday less spicy crayfish seasoning pack 180g.
Mao Blood Wang production method
Ingredients: cut the green onion into small pieces, slice the ginger, minced garlic, cut the dried chili pepper into small pieces and soak the peppercorns in water for later;
Bottom dish: prepare what you like to eat, wash and set aside;
Side dish 2: duck blood, tofu cut into thick slices and set aside;
Side dish 3: Wash and slice the hairy belly, cut the crucifixion at the top of the crispy intestine;
Heat the oil in a pan, add shallots, ginger, dried chili peppers and peppercorns to stir-fry together, then add Tuesday Less Spicy Crayfish Seasoning Pack 180g1 Bag and stir-fry to bring out the aroma;
Add an appropriate amount of water to boil, cook the mushrooms, bean sprouts, tofu skin and other side dishes and then fish out for later;
After the dish is cooked, put it into a large bowl, then boil tofu, duck blood, and finally boil the crispy intestines of the hairy belly, put it into the bowl after cooking, and pour the soup of the pot into the large bowl;
Pour oil into another pot, more oil, put in the pepper and pepper after soaking water and stir-fry until fragrant, put minced garlic and stir-fry again;
Sauté the chili oil into the cooked dish, sprinkle with cooked sesame seeds, green onions, and coriander and eat.
Delicious hair and blood is ready!