大家好，今天和大家分享一款超级简单、快手、被我无限改良、外加少油的毛血旺。按照这个做法二十来分钟从切菜到上桌就可以吃上饭。虽然不及饭店的工序复杂、味道鲜美，但是作为家庭制作绝对性价比很高。我生活在明尼阿波利斯，至今没有找到任何一家亚洲超市卖结块的猪血。所以自己的家常做法已经替代了很多传统食材。我自己改良的毛血旺是由牛百叶、嫩豆腐、午餐肉构成的。我用三种酱料就调出了毛血旺的基本味道：老干妈风味豆豉、四川油制豆豉酱、一小块火锅底料。最后省去了泼热油环节，虽然的确少了点点睛之笔，但也算为少油饮食和健康做贡献了。如果你喜欢，也试试看吧!
Hello, everyone, today I share with you a super simple, quick to cook, and less oil dish -- Mao Xue Wang. Traditional Chinese Mao Xue Wang is made with beef tripe, pig blood curd, Pacific mud eel, and other vegetables like celery and bean sprout. However, I did not find blood curd in our local Asian grocery store. If you live in Minneapolis or Saint Paul and know how to get this ingredient, please let me know. My ingredient includes Beef triple, soft Tofu, and canned luncheon meat. These are very easy to get from local stores. After I finish the cooking, I did not spill hot oil on the top of seasonings, like pasted ginger, pasted garlic, and black pepper. I simplified traditional Mao Xue Wang in order of fast cooking and less oil meal. Although this cooking style compromises some flavor, it is still worthy as a home-made method. If you like it, try it, please.
