Mao Xue Wang

2024-04-03 17:38:36 462

Mao Xuewang is a unique and famous dish of Sichuan cuisine, as well as one of the pioneers of Chongqing Jianghu cuisine. It has been included in the National Standards Committee's "Chongqing Cuisine Cooking Standard System". Mao Xuewang is mainly made with duck blood as the main ingredient, and the cooking technique is mainly to cook dishes, with a spicy taste. It originated in Chongqing and is popular in the southwest region. It is a famous traditional dish that is cooked and eaten immediately with raw blood and minced tripe as the main ingredient, hence its name.

Details of ingredients

Cooking winea little

Technique

difficultyintermediate
workmanshipcook
tasteSpicy and Spicy
timeHalf an hour

Steps to make Mao Xue Wang

1. Wash and cut the celery into sections, wash the soybean sprouts, blanch the celery and soybean sprouts until they are cut off, and place them in a bowl.
2. Slice duck blood and luncheon meat, wash and cut the tripe into wide strips. Bring to a boil in a pot and add cooking wine. Blanch the duck blood luncheon meat for 2 minutes and the tripe for 2 seconds.
3. Cut chopped scallions, shredded ginger, minced garlic, and sliced dried chili peppers.
4. Pour cooking oil into the pot and heat 50% of the paper. Add Pixian Douban Sauce and stir fry over low heat to produce red oil. Add scallions and ginger and stir fry until fragrant.
5. Add water and bring to a boil, then add salt and soy sauce and cook for 2 minutes.
6. Remove the leftover ingredients, add duck blood and lunch meat, and cook for 2 minutes.
7. Put in the tripe and stir well, then turn off the heat.
8. Pour into a bowl and sprinkle with garlic and sesame seeds.
9. Pour cooking oil into the pot and cook until slightly hot. Add Sichuan peppercorns and sesame peppers and fry until fragrant, then add chili peppers.
10. Pour it into a pot and sprinkle with scallions.