Health benefits
Luncheon meat: maintain healthy skin and mucous membranes
Duck blood: nourish blood
Shrimp: protect liver, enhance immunity, delay Aging
Ingredients
Luncheon meat ( ) | |
Shrimp ( ) | Bean sprouts ( ) |
Rapeseed ( ) | Agaric ( ) |
Salt ( ) | Sugar ( ) |
Vinegar ( ) | Onions ( ) |
Ginger ( ) | Oil ( ) |
Cilantro ( ) | White sesame ( ) |
Pixian Doubanjiang ( ) | Red pepper ( ) |
Ma pepper ( ) |
How to make Maoxuewang
1. Wash with duck blood Slice, slice lunchmeat.
2. Wash the shrimp, open the back and remove the shrimp line.
3. Wash the rapeseed and fungus, blanch them, remove them and set aside.
4. Wash the bean sprouts, put water in the pot, scald until raw, remove and set aside.
5.Put water in the pot.After the water boils, add duck blood and prawns and cook until they are eight ripe..
6.Put oil in the pot, sauté the ginger, and stir-fry the Pixian bean paste over low heat.Out of red oil.
7. Add water to the pot, bring to a boil, add luncheon meat and fungus, and add duck blood after two minutes , shrimp, and cook over low heat for 5 minutes to absorb the flavor.
8.Add a little salt, vinegar and sugar to taste, then pour it into the plate containing rapeseed and bean sprouts middle.Put some white sesame seeds, chopped green onion, red pepper, and peppercorns in the plate, put oil in the pot, heat it up, and pour it on the Maoxuewang.
9. Sprinkle a little coriander to garnish, and the delicious Maoxuewang is ready to go with rice.
Tips
I didn’t put the hairy tripe here.If you like to eat the hairy tripe, you can blanch the hairy tripe in advance.You can add any of your favorite ingredients as long as the time is up.
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