Mao Blood Wang this dish most of the restaurants have, many friends are not spicy and not very happy, the following is a brief introduction.
Royalties
Duck blood A piece is about 500 grams
Fresh hairy belly 300 g
Tripe to taste
Bean sprouts 200 g
Lettuce 100 g
Black fungus to taste
Tofu skin 200 g
Brine square legs or sausage 200 g
Millet pepper 20 g
Dried chili peppers 20 g
Ginger 20 g
Peppercorns to taste
Hot pot base 100 g
Sichuan bean paste 20 g
Garlic 20 g
White sesame seeds to taste
Step 1
Put the duck blood, slice the sausage,
Cut the hairy belly into strips, cut the pepper rings into the sky, and cut the garlic into sections and set aside
Step 2
Heat the pot and add water to the appropriate amount of cooking wine, duck blood, hair belly put in water to boil a little fishing out, change the water to continue boiling water to add soybean sprouts lettuce tofu skin boiled and fished out for later.
Step 3
Put the oil under the oil under the onion, ginger, garlic and pepper to the sky, put the hot pot base, stir-fry the watercress sauce, pour a large bowl of water, add the boiled soybean sprouts, tofu skin, lettuce, hairy belly, black fungus, cook for three minutes
Step 4
Fish out and put into a large bowl under the beef blinds, tripe, duck blood soup for about a minute all fished out neatly into the bowl, and then boil the soup and pour it into the bowl
Step 5
Add the shallots and white sesame seeds, pour a spoonful of oil in a pot of dried peppercorns and heat them until a little smoke is poured on top to finish this delicious Sichuan dish.
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