Duck Blood in Chili Sauce

Duck Blood in Chili Sauce

Introduction:

"Maoxuewang" is a dish that is said to have been cooked by a butcher surnamed Wang at Shuitou, Ciqikou Ancient Town, Shapingba, Chongqing, decades ago. Every day, he treats the leftovers of meat at a low price. Wang's daughter-in-law, Zhang, felt sorry, so she set up a soup stand on the street to sell miscellaneous soup. She cooked the soup with pig head meat, pig bone and peas, added pig lung leaves and fat intestines, put ginger, pepper and cooking wine, and simmered it over low heat. It tasted very good. By chance, Zhang put fresh pig xuewang directly into the miscellaneous soup, and found that the more cooked the xuewang, the more tender it was and the fresher it tasted. Because it is the raw blood Wang now hot now eat, then named Mao xuewang

Production steps:

Materials required:

Duck blood: right amount

Fresh mushrooms: appropriate amount

Flammulina velutipes: right amount

Konjac: right amount

Tripe: moderate amount

Blinds: moderate

Soybean sprouts: right amount

Square ham: right amount

Lettuce: moderate

Winter bamboo shoots: moderate

Mushroom: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Scallion: right amount

Dry pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Sichuan hot pot bottom material: appropriate amount

Pixian Douban sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Super spicy