The new wave of hair and blood is flourishing
Ingredients: Enoki mushrooms, vermicelli, duck blood, eel, fat intestines, yellow throat, kelp, Shuanghui crispy sausage, louvers, fungus
Accessories: dried peppercorns, dried peppers, dried chili festivals, spice Pixian bean paste 2.5 kg, green onion, ginger, Yangjiang tempeh, Tianfu mash, Wang Shouyi thirteen spices, three or five brand hot pot base, white onion, coriander, pickled pepper
Seasoning: salad oil, rapeseed oil, pastoral brand butter, rock sugar, two pot heads, broth, cooking wine, sugar, chicken powder, monosodium glutamate, sesame oil, pepper oil
method:
1. Stir-fry the hot pot base
(1) Brew 250 grams of dried peppercorns and dried peppercorns in hot water for 20 minutes, remove the dried water, crush them into a puree with a blender, and put them out for later; 2.5 kg of dried peppers are boiled in water until soft, then fished out and crushed into minced.
(2) Spices (75 grams of fragrant leaves, star anise, white root, grass fruit, white cardamom 50 grams each, cinnamon, cumin 25 grams each, cloves 13 grams) soaked in water slightly, fish out the controlled water, crushed with a blender.
(3) Put 2 kg of rapeseed oil in the pot, heat it on high heat until the oil smokes, turn off the heat until the oil temperature is 40% hot, put it into Pixian Bean Paste 2.5 kg, sauté over low heat until the watercress is crispy, and leave the heat.
(4) Take a large pot, first put in the Muge brand butter 5 kg and burn until it boils, add 500 grams of green onion and ginger, stir-fry incense on low heat, add 5 kg of salad oil, when the heat is 40% hot, then add peppercorn puree and chili pepper minced, simmer for 1.5 hours, put in the fried grease and watercress in step 3, add spices, continue to simmer for half an hour, add 250 grams of minced ginger and garlic, 30 grams of Yangjiang tempeh, 100 grams of rock sugar, 200 grams of second pot head, 2 boxes of Wang Shouyi thirteen spices, 1 bottle of Tianfu mash, 10 bags of three or five hot pot bases, continue to stir-fry continuously over low heat, until the spicy flavor overflows, away from the fire.
2. Boil the soup
Put 100 grams of Muge brand butter in the pot, when it is 40% hot, first add 70 grams of dried sesame peppers and stir-fry, then add 350 grams of white onion, fry for about 2 minutes, then add 160 grams of dried chili peppers, stir-fry the spicy flavor, pour 270 grams of Pixian bean paste, 200 grams of pickled peppers, stir-fry the aroma on low heat, add 100 grams of coriander, pour 9 kilograms of broth, and cook for about 30 minutes on low heat after boiling on high heat.
3. Grow a dish
(1) Bring a large amount of boiling water to a boiling pot, add 75 grams of enoki mushrooms and 100 grams of soaked vermicelli, remove the controlled water, and put it in the basin at the bottom.
(2) Put boiling water into the pot again, add 250 grams of duck blood, 50 grams of eel segments, 75 grams of fat intestines, 100 grams of yellow throat and kelp, and 4 blanched water of Shuanghui crispy sausages.
(3) Pour 600 grams of homemade Mao Blood Wang soup into another pot, add 50 grams of hot pot base and chili oil and cook for about 1 minute, use a fine leak to fish out impurities, leave the soup, put in the raw materials that have been processed in the early stage, as well as 50 grams of fungus, 100 grams of blind leaves, and then add 15 grams of cooking wine, 5 grams of sugar, chicken powder, monosodium glutamate, sesame oil, pepper oil 10 grams each, turn off the heat and pour the raw materials into the basin containing enoki mushrooms and vermicelli, and put 5 grams of chives.
(4) Heat 30 grams of oil in another pot, add 13 grams of dried chili peppers, 1 gram of peppercorns and 1 gram of peppercorns, and pour on the chives.
Features: Mao Blood Wang is a traditional specialty Sichuan dish, although it is Sichuan cuisine, but the Hunan cuisine master is not inferior to Sichuan cuisine, today for you to introduce a Hunan version of Mao Blood Wang.