Cooking Steps

Shangtang maoxuewang

Shangtang maoxuewang

This famous Sichuan dish is spicy and spicy. The blood in the hair and belly is duck blood and the blood in the intestines is intestines
Main Ingredients
Auxiliary Ingredients
Large intestine should be scrubbed with vinegar, wine, salt and oilAfter cutting duck blood, add a little salt to heat it and scald it to make the meat more solidSoak the tripe in cold water and add 25g vinegar to remove the smell
-- Cooking Steps --
Shangtang maoxuewang
Step 1 . The belly and large intestine are processed first, cooked and ready for use
Shangtang maoxuewang
Step 2 . Cut duck blood into pieces and scald it in hot water
Shangtang maoxuewang
Step 3 . Put oil in the bean sprouts, stir fry the pepper, remove the bean smell, and set aside
Shangtang maoxuewang
Step 4 . Stir fry with oil, pepper and bean paste, then add onion, ginger and garlic, then a bottle of beer and rice wine, boil it for threeorfour minutes, and then remove the residue
Shangtang maoxuewang
Step 5 . Add duck blood to boil, and then add the previously cooked tripe and intestines
Shangtang maoxuewang
Step 6 . After cooking, take out the dish, then put the chopped pepper, chili noodles, coriander in the pot, heat the oil and sprinkle it on it. The fragrant maoxuewang is successful
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