How to cook Maoxuewang deliciously
Maoxuewang is a classic Sichuan dish originating from Chongqing. It is loved by diners for its spicy and delicious taste. In recent years, with the spread of Sichuan cuisine culture, Maoxuewang has become one of the hot topics on the Internet. This article will give you a detailed introduction to the production method of Maoxuewang based on the hot content of the past 10 days, and attach relevant data for reference.
1. Preparation of ingredients for Maoxuewang
The core ingredients of Maoxuewang include duck blood, tripe, yellow throat, etc., supplemented by a variety of seasonings. Here is a list of common ingredients:
| Food Category | Specific ingredients | Dosage (g) |
|---|---|---|
| Main ingredients | Duck blood, hairy belly, yellow throat | 200 each |
| Excipients | Bean sprouts, fungus, tofu skin | 100 each |
| Seasoning | Hot pot base, Sichuan peppercorns, dried chili peppers | Appropriate amount |
2. The production steps of Maoxuewang
1.Handling ingredients: Cut duck blood into cubes, slice tripe and yellow throat, wash bean sprouts and fungus and set aside.
2.blanch water: Blanch duck blood, tripe and yellow throat separately to remove the fishy smell.
3.Stir-fried base: Heat the cold oil in the pan, add the hot pot base ingredients and stir-fry until fragrant, add Sichuan peppercorns and dried chili peppers and stir-fry.
4.Cook: Add broth or water, bring to a boil, add bean sprouts, fungus and other accessories, and cook until raw.
5.Add main ingredients: Put the duck blood, tripe and yellow throat into the pot and cook until the flavor is absorbed.
6.seasoning: Add salt, chicken essence and other seasonings according to personal taste, and finally sprinkle with chopped green onion.
3. Maoxuewang’s hot topic data
According to the search data of the entire network in the past 10 days, the popularity of Maoxuewang related topics is as follows:
| topic | Search volume (10,000 times) | heat index |
|---|---|---|
| How to make Maoxuewang | 15.2 | 85 |
| Maoxuewang food | 8.7 | 72 |
| Maoxuewang seasoning | 6.3 | 65 |
4. Tips for making Maoxuewang
1.Choose fresh ingredients: The freshness of duck blood and tripe directly affects the taste. It is recommended to buy ingredients that are freshly killed on the same day.
2.Control the heat: The cooking time of hairy tripe and yellow throat should not be too long, otherwise it will become hard.
3.Adjust spiciness: Increase or decrease the amount of Sichuan peppercorns and dried chilies according to personal taste. You can also add bean paste to enhance the flavor.
4.Pair with drinks: Maoxuewang is spicy and exciting. It is recommended to pair it with iced sour plum soup or beer to relieve the spiciness.
5. Cultural background of Maoxuewang
Maoxuewang originated in Chongqing and is one of the masterpieces of Sichuan cuisine. The "Mao" in its name refers to the hairy belly, "Xue" refers to duck blood, and "Wang" describes the strong heat. This dish not only embodies the spicy characteristics of Sichuan cuisine, but also shows the generous food culture of Chongqing people.
In recent years, Maoxuewang has become popular across the country and has even become the signature dish of many Sichuan restaurants. Its unique taste and rich combination of ingredients make it a must-try dish for food lovers.
I hope that through the introduction of this article, everyone can easily make delicious Maoxuewang at home and enjoy the unique charm of Sichuan cuisine!
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