Mao xuewang is a very special dish. It has rich ingredients, salty and fresh taste, spicy and delicious flavor, mellow taste, color and aroma.


A box of duck blood
Three small Monopterus albus
Proper amount of bean sprouts
Proper cattle shutter
Proper ham
Proper amount of salt
Proper amount of spicy hot pot seasoning
A teaspoon of sugar
Proper amount of pepper
Appropriate amount of starch
Proper flour
Proper cooking wine
Proper amount of white pepper
Proper amount of ginger
Right amount of onion
Appropriate amount of garlic
Appropriate amount of millet pepper
A spoonful of bean paste


Step 1
The eel is killed by the stall owner in the market, cleaned again at home, put the bought eel into a bowl, add an appropriate amount of salt and flour, gently rub the eel surface with your hand, and then rinse it with water. If you feel that the eel has a lot of mucus, you can wash it again with salt and flour, and finally rinse it with clean water to remove the bone and cut it

Step 2
Prepare beef louver strips and duck blood cut into pieces (1.5cm thick), slice ham, wash soybean sprouts and set aside, add eel slices, marinate with wine and white pepper for a while

Step 3
Add an appropriate amount of water to the pot and bring it to a boil, then pour in soybean sprouts, put them into the pot and continue to cook for about 3 ~ 4 minutes, blanch until cooked, remove the filtered water and put them into the container,

Step 4
Put water in the pot and bring to a boil. Put the beef shutter in the pot and boil it again. Then take it out and soak it in cold water for standby.

Step 5
Boil duck blood in boiling water over high heat for one minute, gently remove the cold water and set aside;

Step 6
Heat the oil in a hot pot, add ginger, onion and garlic, millet and red pepper in a soy pan, add a spoonful of bean paste over a low heat, and stir fry the red oil. (I like spicy ones and more dried peppers)

Step 7
Add sprinklers and water, boil over high heat and turn to low heat for about 5 minutes. Take out the dregs and leave the soup, add an appropriate amount of pepper and a little sugar, and boil the water over a high fire. (be careful not to pour too much water at the beginning, otherwise it will really become soup and dish).

Step 8
Add the prepared beef shutter, duck blood eel section and ham to boil for three minutes,

Step 9
Finally, season with salt, thicken and turn off the fire

Step 10
Pour it into the pot containing bean sprouts. Put minced garlic, scallion and dry red pepper on the dish. Fry the pepper in the hot oil in the pot and remove it. Don't use it. Pour the hot oil on the dry red pepper. If there are sesame seeds, sprinkle them with sesame seeds