[sichuan] Maoxuewang

Name: [sichuan] Maoxuewang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Duck blood; 300g Melaleuca belly; Some garlic; 2 spoons Douban; Some Rapeseed oil; Some Chili powder; Some pepper; Some ginger; 1/2 a catty Bean sprouts; 350g bacon; A small amount salt; Some Hot pot bottom material; Some shallot; 1 piece Millet spicy

by Xiao C

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Maoxuewang originated in Chongqing and popular in Chongqing and Sichuan. It is a well-known traditional dish. It is included in Sichuan cuisine recipes. It uses duck blood as the main ingredient. Maoxuewang’s cooking skills are mainly cooking dishes. The taste is spicy. Maoxuewang is a special dish in Chongqing. This dish is cooked and eaten right now, and the main ingredient is Maoxuewang, so it was named Maoxuewang. This dish is one of the originators of Sichuan Jianghu cuisine. Now, the fame of Maoxuewang has led the army of Chongqing cuisine and has swept across the country. Spicy Temptation has improved and innovated the traditional Maoxuewang, and continued to carry forward its red and bright soup, spicy and delicious flavor, and strong taste. The famous Bashu dish Maoxuewang and capillaries are worth a taste. Prevent arteriosclerosis and prevent high blood pressure in the elderly. In addition, because soybean sprouts contain vitamin C, it is a beauty food. Eating soybean sprouts can nourish the hair, keep the hair black and shiny, and have a better effect of diminishing facial freckles. Eating soybean sprouts is beneficial to the growth and development of adolescents and preventing anemia. Regular consumption of soybean sprouts also has the effects of strengthening the brain, anti-fatigue, anti-cancer, preventing gum bleeding, cardiovascular sclerosis, and low cholesterol. Xuewang can also remove ashes, and can remove ashes in the throat and nostrils. Therefore, you can choose to eat some blood prosperously in smog days.
In my memory, I used to stick to my parents when I was young, and I always followed them when they went to the streets. If it was a weekend when I was young, my parents would go to the street to follow them after finishing their homework, and they would choose to eat on the street for lunch. At that time, parents would always go to a Chinese restaurant where blood was very prosperous. The hairy blood in their place is especially delicious, hot enough and spicy enough. Even if I don’t eat there, I’m willing to take a home. Whether it is pure hairy blood flourish or adding some fat intestines, I like it so much.
When I was young, I always greeted the blood of that family every time I went to the streets, but later I grew up and became lonely. My parents work outside all the year round and no one accompanies me to eat blood. Think about it, I haven't eaten that blood shop for more than ten years, and that old shop has moved its address. I don't know if the taste is not the same as before. Later, someone said: The blood in the restaurant is not authentic now, it is all made of blood meal. Some people say that what they do for the old signs is that they are really bloody, and there is a little bit of adulteration if they don't do it. Regardless of whether it is false or not, even if you eat it, you may not want to prove it. Just eat the taste, the taste of childhood may only exist in the memory. It is a kind of reservation to learn some special Sichuan cuisines, practice hand skills, and eat them for family, relatives and friends. On New Year’s Eve this time, I went home early to prepare for my father’s birthday. Dad’s birthday happened to be New Year’s Eve, and I went to the street to buy some materials for making bloody blood. I made a big bowl of hairy blood and served it on the table, and many relatives came home. The only thing left in a large bowl of Maoxuewang is soup. I asked: Dad, how do you think the hairy blood I made tasted? He said with satisfaction: Yes. I said, "Look, I made so much that I was eaten only soup." It shows that it tastes good and very popular. The Maoxuewang I made is different from what I ate when I was a kid. I added yellow throat, melaleuca, bean sprouts and the like. Dad said: If you add some fat intestines, it will taste better. I said: Add fat intestines to make it delicious. It’s just that I find it difficult to deal with fat intestines, so I didn’t add fat intestines. What I do is home-cooked hairy blood, not fat intestines, so I don’t have fat intestines. Anyway, it tastes delicious. Dad said: Well, it's delicious. "