Maoxuewang

Overview

Maoxuewang is a special dish in Chongqing. This dish is made by boiling raw blood and eating it right away, so it was named Maoxuewang. The reputation of Maoxuewang has led the army of Sichuan cuisine and swept across the country. This is a famous Bashu dish worth trying.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• winter recipes
• lunch
• famous dishes
• celery
• cooking wine
• dried chili pepper
• duck blood
• garlic
• ginger
• green onions
• hot pot base
• konjac
• lettuce
• louvre
• luncheon meat
• soybean sprouts
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut the louvers into shreds and set aside.

   

3. 3 Shred the celery and slice the lettuce.

   

4. 4 Sliced lunch meat.

   

5. 5 Duck blood slices, konjac slices

   

6. 6 Add water to a boiling pot, blanch celery and lettuce separately, remove and set aside.

   

7. 7 Blanch the konjac until cooked.

   

8. 8 Blanch the louvers (do not take too long)

   

9. 9 Blanch the duck blood until cooked.

   

10. 10 Pour oil into the wok and sauté the onions, ginger and garlic.

    

11. 11 Put the bottom ingredients into the pot and stir-fry the seasonings over high heat until the aroma comes out.

    

12. 12 Add an appropriate amount of water and a little sugar, add cooking wine, add a little light soy sauce and bring to a boil. Add duck blood slices, white shredded shredded leaves and luncheon meat. Bring to the boil again and continue to cook for 5 minutes.

    

13. 13 Put the blanched lettuce and celery into a basin as the base dish.

    

14. 14 Pour out the cooked hairy blood. Add sesame oil to the wok and heat it up. Pour the hot oil on the Maoxuewang. Then sprinkle with green garlic and coriander.