How to make spicy blood curd

In life, there are many women who particularly like to cook in the kitchen and regard cooking as a hobby. Every dish is their successful work. When their delicious works are praised by their family, that is the greatest encouragement. Today I will introduce to you the method of spicy Maoxuewang, so that you can experience and enjoy the joy after success again!

1. Cut the duck blood and lunch square ham into large slices about 5cm thick. Wash the bean curd leaves, cut them into comb-shaped strips, and cut the yellow throat into small pieces. Wash the bean sprouts, cut the dried chilies into small pieces and remove the seeds, chop the chives, and cut the green onions into chopped green onions and green onion segments.

2. Put an appropriate amount of water in the pot, add scallion and ginger slices and bring to a boil; after boiling, add duck blood slices, yellow throat slices and bean curd shreds and simmer for about 1 minute, remove and set aside

3. Heat the oil in the wok until it is 50% hot, add the chopped green onion and sauté until fragrant. Then add the bean sprouts and salt 1 and stir-fry until the bean sprouts are cooked. Drain and spread out in a container as a base dish

4. Put a little bit of oil in the pot, heat it up, put the Chongqing hot pot base into the pot, stir-fry over high heat, add rice wine and chicken soup (or water), boil, put lunch ham slices, duck blood slices, yellow throat slices in turn, cook for about 4 minutes, then add shredded bean curd, cook for about 1 minute, turn off the heat, and pour the soup and water into a container

5. Pour 3 tablespoons of oil into the wok, add the dried chili and peppercorns when it is slightly hot, turn to low heat and fry until fragrant, then turn off the heat, pour it on the prepared blood stew, and sprinkle with some chopped green onions.

After reading the editor’s detailed analysis of spicy Maoxuewang, do you want to try it? But if you want to make it delicious, it depends on your own ability.