Mao Xuewang

Mao Xuewang

by Total work (from Tencent.)

5.0 (1)

Difficulty

Easy

Time

15m

Serving

5

Sichuan cuisine is classic, don’t explain~! I remember the first time I ate Maoxuewang when I was in junior high school, in a small Sichuan restaurant, I loved it and couldn't help myself ever since. A big pot of prosperous on the New Year’s Eve dinner table, spicy temptation, no one can stop!

Ingredients

Mao Xuewang

1. Large collection of raw materials. Remove the roots of soybean sprouts, wash and dry; soak the broad powder in water for later use.

Mao Xuewang recipe

2. Cut the fat intestine into thick diamond-shaped slices.
I use the large intestine head made in my own sauce, not raw.

Mao Xuewang recipe

3. Cut the hairy belly into 1.5 cm strips; cut the duck blood into 1 cm thick slices, wash and set aside.

Mao Xuewang recipe

4. Bring water to a boil in the wok, add two spoons of cooking wine, and blanch the hairy belly for 1 minute.

Mao Xuewang recipe

5. Pick up the cold and set aside.

Mao Xuewang recipe

6. Continue to add duck blood and blanch thoroughly.

Mao Xuewang recipe

7. Pick up the cold and set aside.

Mao Xuewang recipe

8. Heat the wok, add some vegetable oil, sauté the chopped green onion, add soybean sprouts and stir fry.

Mao Xuewang recipe

9. Add a little salt, fry until cooked, and put on the bottom of the pot for later use.

Mao Xuewang recipe

10. Heat the wok again, add vegetable oil, add pepper and fry until fragrant, add green onion, ginger and garlic until fragrant.

Mao Xuewang recipe

11. Add the hot pot bottom ingredients, stir-fry, add half a pot of boiling water and bring to a boil.
I used "Haidilao" spicy fragrant pot base, which tastes very positive.

Mao Xuewang recipe

12. Add wide noodles and duck blood to a boil.

Mao Xuewang recipe

13. Add in the fatty intestines, add a little salt, half a spoon of sugar, 3 spoons of cooking wine to taste, and a little dark soy to mix. Bring to a boil, taste the saltiness, adjust to the right saltiness, and continue to cook for 3 minutes.

Mao Xuewang recipe

14. Add the hairy belly and cook for 1 minute to turn off the heat.

Mao Xuewang recipe

15. Take out all the ingredients in the pot and cover it on the fried soybean sprouts, pour in an appropriate amount of stock, and put the chopped garlic on it.
In a separate pot, heat up 6 tablespoons of vegetable oil, and pour it on the minced garlic. Because of the hot pot base material, the spiciness, aroma, and numbness are quite sufficient, and there is no need to add chili and Chinese pepper.

Mao Xuewang recipe

Tips:

The finished product is spicy and fragrant, and the various ingredients are so fragrant that it can't be more fragrant!
Made at home, the materials are solid, economical and affordable. You can cook it in a pot and serve with rice. Don't eat too much, haha~
The ingredients of Maoxuewang are very random. In addition to the basic three: Mao (hairy belly), blood (duck blood), Wang (intestines, that is, fat intestines), common collocations include rice field eel, yellow throat, and ham. Soybean sprouts are the most traditional side dish. You can also add celery, lettuce, lotus root, mushrooms, etc., as long as you like, this is not a problem!
Now with the help of hot pot bottoms, making Maoxuewang is almost no brainer. Anyone can make a delicious Maoxuewang independently according to the recipe, so hurry up and try it.

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

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