Chongqing Mao Blood Wang, the most common home cooking, every family loves to eat

Spicy, spicy, spicy, sour... Which vegetables are more attractive to you? As a Chongqing person who is not spicy and unhappy, it is absolutely like spicy dishes, the following will recommend the practice of Mao Blood Wang, spicy and clean, numb and painful, absolutely awaken your sense of taste.

Hairy blood

Ingredients: 50g duck blood, a handful of mushrooms, four shiitake mushrooms, 50g konjac tofu, a little soybean sprouts, a square ham, half a lettuce, four mushrooms, two eels.

Accessories: 1 green onion, salt, 20g dried chili peppers, 1.5% peppercorns, 1 and a half spoonfuls of cooking wine, appropriate amount of chicken essence, 2 spoonfuls of bean paste, a small piece of Qi Qi hot pot base.

method:

1: Wash the shiitake mushrooms and beat the top with a flower knife.

2: Wash and slice the mushrooms and set aside.

3: Slice the ham and set aside.

4, bean sprouts to the roots, this is more troublesome, and then wash the mushrooms, lettuce cut into small pieces for later.

5: Wash and cut konjac tofu into thin slices.

6: Wash the duck blood and slice the blood and set aside.

7: Gently pour duck blood into boiling water with rice wine and blanch.

8: Cut the eel into small pieces and set aside.

9: Soybean sprouts, mushrooms, mushrooms, shiitake mushrooms, blanch in boiling water and fish out.

10: Add a little oil to the pot, add garlic, ginger and green onion and sauté until fragrant, add dried chili peppers, sauté the peppers until the peppers turn brownish red.

11: Add two spoonfuls of watercress sauce.

12: Sauté the base of the Qi Qi hot pot until the red oil comes out.

13: Pour in broth or boiling water and bring to a boil.

14, into the red soup first into the eel segment, because it is not easy to cook, and then down into the lettuce segment, konjac shredded, ham, soybean sprouts, etc., add a little chicken powder, salt, cooking wine to taste.

15: Bring to medium heat on high heat and cook until cooked thoroughly into containers.

16: Wash in a wok, pour in oil to 60% heat, pour in the chili pepper segments, fry a little peppercorns until fragrant, and drizzle on top of the freshly made dish.

Have you learned?