加入所有的调料，2勺豆瓣酱炒匀炒出香味

川菜经典，最喜欢的一道川菜，做法及其简单，只需要煮一煮泡一泡就可以了，不管是宴客还是周末宅家，都非常适合，关键是还非常下饭哟，安排

用料

毛肚

1斤

鸭血

1斤

大蒜生姜小米辣

各20克

泡姜泡椒

各15克

火锅底料

100克

干辣椒

20克

垫底素菜

凤尾2颗

花椒

10克

豆瓣酱

2勺

（垫底素菜根据个人喜好）

只用煮一煮的毛血旺的做法

1. 安排起来哟

1. 简直是巴适，哈哈哈

1. 锅中一点油，油温热了以后加入一点干辣椒，花椒，蒜末爆出香味

1. 加入打底的素菜（这里根据自己的喜好添加，可以是凤尾，藕片，土豆，什么都可以）

1. 炒熟以后捞出垫底备用

1. 菜谱中所有的调料按图上切成成品备用（泡椒泡姜段，蒜瓣，大葱片，蒜末，葱花）

1. 烧一锅水，加两小勺盐可以使鸭血更嫩滑

1. 水开以后，加鸭血煮熟后捞出备用（30秒）。

1. 锅中水开了以后，下入毛肚过一下水即可捞出（大概10秒就行）

1. 毛肚血旺放一边备用

1. 锅中稍微多一点点油，油热以后加入花椒
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1. 100克火锅底料炒匀

1. 加入所有的调料，2勺豆瓣酱炒匀炒出香味

1. 加入清水大火烧烤（水的比例大概是所有食材的4倍量，味道最好最合适）切记

1. 加入所有食材（除开垫底的素菜）转小火烧1分钟入味，倒入容器中

1. 在表面撒上干辣椒，刀口辣椒面（就是那种颗粒较大的辣椒面）蒜末，白芝麻，另起一锅100克左右油烧到7成热（油稍微冒一点点烟）淋入食材即可，享受美味吧

小贴士

1食材主要是毛肚，鸭血，黄喉。其他的随意添加
2毛血旺属于重油重味，油多特别适合冬天长时间保温。不会像冬天热菜没吃一会就凉了。