川菜經典，最喜歡的一道川菜，做法及其簡單，只需要煮一煮泡一泡就可以了，不管是宴客還是周末宅家，都非常適合，關鍵是還非常下飯喲，安排

用料

毛肚

1斤

鴨血

1斤

大蒜生姜小米辣

各20克

泡姜泡椒

各15克

火鍋底料

100克

干辣椒

20克

墊底素菜

鳳尾2顆

花椒

10克

豆瓣醬

2勺

（墊底素菜根據個人喜好）

只用煮一煮的毛血旺的做法

1. 安排起來喲

1. 簡直是巴適，哈哈哈

1. 鍋中一點油，油溫熱了以后加入一點干辣椒，花椒，蒜末爆出香味

1. 加入打底的素菜（這里根據自己的喜好添加，可以是鳳尾，藕片，土豆，什么都可以）

1. 炒熟以后撈出墊底備用

1. 菜譜中所有的調料按圖上切成成品備用（泡椒泡姜段，蒜瓣，大蔥片，蒜末，蔥花）

1. 燒一鍋水，加兩小勺鹽可以使鴨血更嫩滑

1. 水開以后，加鴨血煮熟后撈出備用（30秒）。

1. 鍋中水開了以后，下入毛肚過一下水即可撈出（大概10秒就行）

1. 毛肚血旺放一邊備用

1. 鍋中稍微多一點點油，油熱以后加入花椒
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1. 100克火鍋底料炒勻

1. 加入所有的調料，2勺豆瓣醬炒勻炒出香味

1. 加入清水大火燒烤（水的比例大概是所有食材的4倍量，味道最好最合適）切記

1. 加入所有食材（除開墊底的素菜）轉小火燒1分鐘入味，倒入容器中

1. 在表面撒上干辣椒，刀口辣椒面（就是那種顆粒較大的辣椒面）蒜末，白芝麻，另起一鍋100克左右油燒到7成熱（油稍微冒一點點煙）淋入食材即可，享受美味吧

小貼士

1食材主要是毛肚，鴨血，黃喉。其他的隨意添加
2毛血旺屬于重油重味，油多特別適合冬天長時間保溫。不會像冬天熱菜沒吃一會就涼了。