Shangtang maoxuewang-You Are Foodie

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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

beef omasum A moderate amount of
pork intestine A moderate amount of
Blood Tofu appropriate amount
Duck blood appropriate amount

Auxiliary Ingredients

scallion A moderate amount of
tentacles of squid appropriate amount
Yellow bean sprouts A moderate amount of
Cooking wine appropriate amount
Rice Wine appropriate amount
Douban Sauce appropriate amount
coriander A moderate amount of
Ham sausage appropriate amount
Lettuce A moderate amount of
Pepper appropriate amount
Pepper A moderate amount of
ginger appropriate amount
Beer A moderate amount of
chili powder appropriate amount

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

Step 1 . The belly and large intestine are processed first, cooked and ready for use

Step 2 . Cut duck blood into pieces and scald it in hot water

Step 3 . Put oil in the bean sprouts, stir fry the pepper, remove the bean smell, and set aside

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

Step 5 . Add duck blood to boil, and then add the previously cooked tripe and intestines

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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