Food in China, the taste in Sichuan, in this area without spicy joy, spicy occupies half of the country, jianghu cuisine is unique, now has become a huge tide sweeping the north and south of the river, today we have to learn Mao Blood Wang is a very good dish sold in the market all over the country, no matter how to adjust and evolve according to the local market, are inseparable from the soul of the spicy jianghu, quickly, delicious rice, the amount is cost-effective!
People who love Sichuan cuisine will not miss Mao Blood Wang, it is like a small hot pot collection, rich ingredients, large amounts of delicious, affordable prices, do not need to wait for a long time to be able to easily solve a meal, the tip of the tongue and taste buds to meet and enjoy.
The Mao Blood Wang of this course has the characteristics of numbness, spicy, freshness and aroma. The red soup base is boiled with duck blood, hair belly and other ingredients, hot oil is poured, the pepper and pepper crackle and stir, and when it is served, the customer's appetite can be opened in an instant!
Distinguish whether Mao Blood Wang is authentic? One of the ingredients is particularly important, which is the yellow eel that everyone is very familiar with. Imagine, have you ever eaten hairy blood without yellow eels? Of course, these are inevitably caused by factors such as food procurement, even if there is no eel, the abundant ingredients such as blood, hairy belly, yellow throat, ham and large containers are enough to make people feel very cost-effective.
In short, if you want to do a good job of mao blood, fresh ingredients, the key point is in the soup base, you need to use the broth to improve the sense of heaviness, simple water cost is low, the taste is not as good as the authentic delicious, copy the oil, hot pot base (buy finished products or homemade can be