Mao Xuewang

Name: Mao Xuewang
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: Some Hairy belly; Some Duck blood; Some prawn; Some Squid; Some Luncheon meat; Some kelp; Some Bean sprouts; Some shallot; Some White sesame; Some oil; Some water; Some ginger; Some garlic; Some Millet spicy; Some Hot pot bottom material; Some Balsamic vinegar; Some parsley; Some pepper; Some Sesame pepper

by Brother Xiaoyu's private house

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

In the 1940s, a butcher in Ciqikou Ancient Town, Shapingba dealt with the offal from meat sales at low prices. His wife felt it was a pity, so she went to a small stall selling offal soup, using pork head meat, pork bones into old ginger, pepper, and cooking wine to simmer over low heat, add peas to make a soup, add pork lung leaves and fatty intestines, the taste is particularly good . By chance, the butcher’s wife found that the pork blood in the offal soup became more tender as it was cooked and tasted very fresh. Because it is to burn Shengxuewang and eat it now, it was named Maoxuewang. "Mao" is the Chongqing dialect, which means rough and sloppy. Moreover, it is mainly composed of miscellaneous pieces such as hairy belly and venetian leaves, so the name of the dish "Maoxuewang" is widely circulated, and it is one of the originators of Chongqing Jianghu cuisine.

Mao Xuewang

1. Prawns, prawns, blanched,

2. Remove the film from the squid, change it with a knife, and blanch it,

3. Kelp blanched,

4. Blanch duck blood,

5. The bean sprouts are blanched and put on the bottom of the soup bowl.

6. Heat oil in a pan, sauté the onion, ginger, garlic,

7. Throw a piece of hot pot bottom and stir fry,

8. Add an appropriate amount of water to boil,

9. Remove the aniseed residue and season with balsamic vinegar,

10. Blanch luncheon meat and all other ingredients in the broth,

11. Boil the hairy belly for 8 seconds, then pour it all into the soup bowl,

12. Sprinkle with coriander, white sesame seeds, and sesame pepper, and drizzle with hot oil.

Tips:
If you don’t like the hot pot base, use Pixian Doubanjiang to stir the pot with oyster sauce, light soy sauce, dark soy sauce, salt, abalone sauce, and balsamic vinegar.