[unstoppable Spicy Temptation] Mao Xuewang

Name: [unstoppable Spicy Temptation] Mao Xuewang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Duck blood; 150g Green bean sprouts; 1 bag Enoki mushroom; Some Dried chili; Some Vegetable oil; Some Peppercorns; Some salt; 1 segment Green onions; 300g Hairy belly; 100g Soaked fungus; 2 tablespoons Hot pot bottom material; 1 tablespoon Pixian Douban; 2 teaspoons Sesame pepper powder; 1 teaspoon Sugar; Some parsley

by Jasmine de small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of Sichuan cuisine, it is not one of my favorite cuisines. Maoxuewang originated in Chongqing and is popular in Chongqing and Sichuan. It is a famous traditional dish and is included in the Sichuan cuisine recipe. Maoxuewang is a specialty of Chongqing. The dish is cooked and eaten as the main ingredient of Shengxuewang, and the main ingredient is Maoxuewang.

In the cold winter, a bowl of hot and spicy hairy blood will feel like the blood will boil after eating.”

[unstoppable Spicy Temptation] Mao Xuewang

1. Wash the bean sprouts and enoki mushrooms, slice the tripe, soak the fungus well, cut the duck blood into pieces, and cut the ham into thick slices.

[unstoppable Spicy Temptation] Mao Xuewang recipe

2. Put all the prepared ingredients except ham sausage into a pot of boiling water and blanch them, blanch the fungus first, then mung bean sprouts, enoki mushrooms, and then blanch the tripe. After blanching the tripe, it is best to change the water and then blanch the duck blood. .

3. Prepare the ingredients, dry the chili and wipe off the dust with a wet towel.

4. Heat the pot on a small fire, then pour in vegetable oil, pour in Pixian Douban and stir-fry the red oil.

5. Add appropriate amount of water, add the scallions, pour the bottom of the hot pot, turn to high heat and bring to a boil.

6. Add tripe, fungus, enoki mushroom and duck blood in a pot, add sugar, salt, and cook for 5 minutes on medium-high heat.

7. Add bean sprouts and ham and boil.

8. Add coriander and remove.

9. Pour the cooked vegetables into a large bowl and set aside.

10. Add an appropriate amount of vegetable oil (about 2 tablespoons) to the pot, heat it on a low heat, then pour in the dried chili and fry for half a minute, then pour in the peppercorns and sesame pepper powder and fry for about 10 seconds, then pour it over the cooked vegetables while it is hot.

11. Finished picture

Tips:
Jasmine Language:
The type and amount of ingredients can be increased or decreased according to your preferences.
It's best to replace sesame pepper powder with sesame seeds.
You can add two slices of ginger when sautéing Pixian Douban. I just ran out of ginger at home and didn't buy it.