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\”Mao blood Wang, originated in the ancient town of Chongqing Magnetic Mouth, It is also called \”Bloody Wong\”. Its taste is all -out, spicy, fresh, and fragrant, and the juice is strong. Now the fame of Mao and Blood has led the Sichuan cuisine army and swept the river north and south. Today, I will show you this famous Chongqing cuisine Production process. \”
- ordinary difficulty
- Practice step
Cut duck blood, sliced \u200b\u200bpork slices over starch water for later use, soybean sprouts are cut off Steel, radish slices, shallots, garlic and coriander are washed and set aside;
2After boiling the water, put the bean sprouts into , Sashish the radish and simmer until 2 minutes after burning;
3Put the edible oil, wait for it When the oil is hot, stir -fry the appropriate amount of onion, garlic and pepper;
5 After the water is boiled, add 250g red 99 hot pot bottom material;
6Waiting for the bottom of the material;
Put bean sprouts and radish in order, stew for 15 minutes
8 Finally put duck blood;
- Put pork
Is it all left?
The ingredients of ❷ can be matched according to personal preferences (such as: Ping Mushroom, Tofu, etc.).
Pay attention to the order of putting the vegetables, put a slightly hard ingredient first, and finally the soft, cooked duck blood andPork, so that duck blood is not easy to crush;