How to make Maoxuewang

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  1.Duck blood, lunch Prepare the meat, slice it into slightly thick slices

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  2.Wash the yellow throat and cut into small pieces

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  3.Wash the louvers and cut them into strips

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  4.Put the duck blood, yellow throat and louvers into a pot of hot water, boil them and take them out

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  5.Wash your soybean teeth

• 6.Pour an appropriate amount of oil into the pot, heat it slightly, add the chopped green onions and saute until fragrant.

• 7.Pour in soybeans, add salt, dry chili and stir-fry until cooked

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  8.Put it out and lay it flat on the bottom of the basin where Maoxue is to be filled

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  9.Pour oil into the pot, heat it slightly, add the hot pot base ingredients, stir-fry until all melted, pour in rice wine and water, and bring to a boil

• 10.Put in the blood clots and cook for 1 minute
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  11.Add louver, yellow throat and luncheon meat and cook for 3-5 minutes, turn off the heat and pour them all into the basin of bean sprouts

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  12.Pour oil into another pot again, heat it slightly, add dried chili peppers and Sichuan peppercorns, fry until fragrant, turn off the heat, and pour it on top of the installed Maoxuewang

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  13.Sprinkle some green onions