Duck Blood in Chili Sauce

Duck Blood in Chili Sauce

Introduction:

"It is said that in the early years of the Republic of China, there was a butcher surnamed Wang in Ciqikou, Chongqing, who dealt with the leftovers of meat at a low price every day. His daughter-in-law, Wang Zhang, thought it a pity that she set up a soup stand to sell the soup. She cooked the soup with pig head meat, pig bone and peas, added pig lung leaves and fat intestines, put ginger, Chinese prickly ash and cooking wine, and simmered it over a low fire. It tasted very good I put fresh pig blood into it. I didn't expect that this kind of blood would be more tender and taste fresher. Because this kind of "xuewang" is different from the box shaped "wangzi" sold on the market. It is made of fresh pig blood and is relatively rough and miscellaneous, so it is called "maoxuewang". "Mao" is Chongqing dialect, which means "rough and careless"

Production steps:

Materials required:

Auricularia auricula: 20g

Pig heart: 5 pieces

Cabbage: 300g

Cucumber: 30g

Mushroom: 20g

Bean sprouts: 50g

Pig tongue: 5 pieces

Tripe: 5 pieces

Ham: one

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: Original