Mao Xuewang

Name: Mao Xuewang
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck blood; Some Fresh shiitake mushrooms; Some Enoki mushroom; Some Konjac; Some Hairy belly; Some Louver; Some Soy sprouts; Some Square ham; Some lettuce; Some Winter bamboo shoots; Some Tricholoma; Some pepper; Some Cooking Wine; Some Green onions; Some Dried chili; Some salt; Some Chicken Essence; Some Sichuan hot pot base; Some Pixian Doubanjiang

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

"Maoxuewang" dish is said to be decades ago when a butcher surnamed Wang at the Water Wharf of Ciqikou Ancient Town, Shapingba, Chongqing, treated the offal from meat sales at a low price every day. Wang's wife Zhang felt it was a pity, so A small stall selling offal soup in the street uses pork head meat, pork bones, and peas to make a soup. Add pork lung leaves, fatty intestines, ginger, pepper, and cooking wine to simmer over low heat. The taste is particularly good. By chance, Zhang directly put fresh pork blood in the offal soup, and found that the more he boiled the blood, the tenderer it tasted, and the more fresh it tasted. Because he was blanching the raw blood and eating it right now, he named it Mao Xuewang."

Mao Xuewang

1. Ingredients: duck blood, enoki mushrooms, fresh shiitake mushrooms, konjac, hairy tripe, fennel, soybean sprouts, square ham, lettuce, winter bamboo shoots, mushrooms. Seasoning: green onions, salt, dried chili, pepper, cooking wine, chicken essence, cooking wine, Pixian bean paste, Sichuan hot pot base

2. Wash the shiitake mushrooms and remove the top with a knife; wash and slice the mushrooms; wash and remove the roots of the enoki mushrooms; slice the ham for later use.

3. Cut lettuce into strips, cut hairy belly and louver into strips, cut dried chili into sections, and cut soybean sprouts to remove roots; slice duck blood.

4. Boil the venetian leaves and hairy belly in boiling water and remove them.

5. Duck blood is gently poured into boiling water with rice wine and blanched.

6. Put winter bamboo shoots, soybean sprouts, mushrooms, enoki mushrooms, and shiitake mushrooms in boiling water and boil them out.

7. Put a pot on the fire, heat up the scallion, add dried chili and pepper, stir-fry until the chili is brown-red.

8. Add bean paste and hot pot bottom and stir fry until red.

9. Pour in chicken broth and simmer until boiling.

10. Add lettuce, konjac shreds, ham, soybean sprouts, etc. into the red soup, add chicken powder, salt, and cooking wine to taste.

11. Turn the high heat to medium heat, and wait until the raw materials are fully cooked and put into the container.

12. Put the pot on the high heat, pour the oil and heat it to 60% hot, add the chili knots and fry it until it turns brownish red. Add the peppercorns and fry them until fragrant. Pour it in the container.