Duck Blood in Chili Sauce
Maoxuewang is a special dish in Chongqing. This dish is boiled and eaten right away, so it is named maoxuewang. Maoxuewang's fame has led the Sichuan cuisine, sweeping the north and south of the river. It is a famous Bashu dish worth tasting.1. Duck blood must be scalded before cooking, and there will be no fishy smell.2. You can add your favorite dishes.
Step 1 . Prepare materials.
Step 2 . Shred the shutter for standby.
Step 3 . Shred celery and slice lettuce.
Step 4 . Sliced pork for lunch.
Step 5 . Duck blood slice, konjak slice
Step 6 . Add water to the pot, blanch the celery and lettuce respectively, and remove them for standby.
Step 7 . Blanch the konjak until cooked.
Step 8 . Blanch the shutter (don't take too long)
Step 9 . Scald the duck blood.
Step 10 . Pour oil into the wok and stir fry shallots, ginger and garlic.
Step 11 . Put the pot bottom material into the pot, stir fry it over high heat, and stir fry the seasoning to make it fragrant.
Step 12 . Add an appropriate amount of water and a little sugar, add cooking wine, add a little soy sauce, boil, add duck blood slices, white shutter silk, lunch meat, boil again, and continue to cook for 5 minutes.
Step 13 . Put the blanched lettuce and celery into the basin as the bottom dish.
Step 14 . Take out the boiled wool and blood. Heat the wok with sesame oil. Pour hot oil on maoxuewang. Sprinkle with garlic and coriander.
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