毛血旺用火锅底料去做，这味道简直了

　　In Sichuan cuisine, there is a dish Xiaobian likes to eat very much, and the practice is relatively simple. Have you guessed which Sichuan food it is?That's Hairy Blood。相信很多朋友都喜欢吃毛血旺，麻辣鲜香，价格不贵，食材种类特别丰富，最实惠的一道菜。In the Sichuan restaurant to eat, I ordered the most is also this dish, the next meal appetizers, particularly enjoyable。

　　毛血旺就是用猪大肠、猪肚、血旺、牛百叶、火腿等配上豆芽、粉条、海带等做的一个大杂脍。毛血旺其实在家做也很简单，用Spicy hot pot base来做，想吃什么就煮什么，还可以加比较营养的食材鱿鱼、鱼丸、毛肚等，每次做这个菜，全家都吃得惬意。The following Xiaobian to introduce to you, with火锅底料做个家庭简易版毛血旺。

　　1. Preparation

　　1. Prepare seasonings: shallot segment (shallot segment), chopped shallot, dried chilli, chopped ginger, sliced ginger, minced garlic, Sichuan pepper, cooking wine, salt, MSG, white sesame seeds, coriander。

　　Hot pot base: I use Chongqing hot pot base, spicy red oil flavor。If you don't eat spicy food, don't put too much, just a small piece。

　　2. Prepare side dishes

　　Dishes according to their own preferences, with their favorite dishes, of course, blood is not less, otherwise it is not called hair blood Wang。

　　Blood is my choice of duck blood, or pig blood。Cut blood Wang into pieces, boil water to blanch for 2 minutes, remove and set aside for use。

　　Squid I bought chilled, cut into flower knife, add wine, add water blanch 1~2 minutes。Then clean it up for use。

　　Hair belly can be washed with cow louver, hair belly, boil water, roll in boiling water, fish out for use。Remove the smell。Long cooking time will cook old, bad taste。

　　Lunch meat can be used, but if I don't have any at home, I'll use two sticks of ham, cut them into pieces。

　　Bean curd in oil, you can also use bean curd bamboo or something。

　　Hair blood Wang vegetable bean sprouts necessary, can also add kelp and vermicelli, our family has no, so only put bean sprouts, bean sprouts are generally used in yellow bean sprouts, wash for use。

　　Chop coriander and set aside。

　　Second, the family simple version of hair blood Wang practice

　　Remember to first turn on a low heat, put ginger, spring onion, hot pot base material, Sichuan pepper, low heat fry。

　　After the seasoning is fried, add the right amount of water, put the right amount of salt, the bottom taste should be put a little heavier, and then turn on the heat。

　　First put bean sprouts (kelp, bean skin, vermicelli and other vegetables) cook over high heat。

　　Use a larger pot and place the sprouts at the bottom of the pot。

　　Then cook blood Wang, squid, ham, bean curd, high heat for about 5 minutes。

　　Cook the tripe for about 1 minute before taking it out。

　　Put all the ingredients on top of the bean sprouts and pour in the proper amount of liquid。

　　Put minced spring onion, garlic, Sichuan pepper, ginger, MSG, dried chili (hot pot bottom material itself spicy enough, pepper put a little less)。

　　At home, I put a little more cilantro and finish with cooked white sesame seeds。

　　Burn the right amount of hot oil, drizzle on it, with the oil pouring, emitting a strong fragrance。

　　这道家庭版的毛血旺，份量促，不用再炒菜，配上果汁和米饭，一大盆让家人吃得撑起来。Friends who love to eat Sichuan taste can try to do it at home, and the method is simple。