Mao Xuewang

Mao Xuewang

by Brother Xiaoyu's private house

4.8 (1)

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.

Ingredients

How to make it

1. Prawns, prawns, blanched,

Mao Xuewang recipe

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

Mao Xuewang recipe

3. Kelp blanched,

Mao Xuewang recipe

4. Blanch duck blood,

Mao Xuewang recipe

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

Mao Xuewang recipe

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

Mao Xuewang recipe

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

Mao Xuewang recipe

8. Add an appropriate amount of water to boil,

Mao Xuewang recipe

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

Mao Xuewang recipe

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

Mao Xuewang recipe

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

Mao Xuewang recipe

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

Mao Xuewang recipe

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.

This dish is also called: Best Mao Xuewang recipe, Chinese Mao Xuewang recipe, Healthy Mao Xuewang

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