Maoxuewang

Overview

Spicy and delicious, uncle’s favorite!

Tags

• hot dishes
• braised pork sausage
• doubanjiang
• dried chili pepper
• duck blood
• garlic
• hairy belly
• ham
• onions
• pepper
• soybean sprouts
• yellow throat
• zanthoxylum bungeanum
• eel
• ginger
• salt
• white louver

Ingredients

Steps

1. 1 Duck blood, yellow throat, ham, sliced, eel, fatty intestines, cut into sections, louver and tripe cut into long strips, green onion cut into sections, garlic and ginger sliced.

   

2. 2 Boil water in a pot, blanch the soybean sprouts, take them out and put them in the bottom of the basin. Stir-fry duck blood, yellow throat, eel, and fat intestines in boiling water until cooked, remove and set aside.

   

3. 3 Heat oil in a pan, add Sichuan peppercorns, dried chili peppers, green onions and ginger until fragrant, add bean paste and stir-fry red oil, add appropriate amount of stock, salt, and bring to a boil over high heat.

   

4. 4 Add the duck blood, eel, fatty intestines and yellow throat and cook for 5 minutes. Use a slotted spoon to remove and place on the bean sprouts. Finally, boil and add the louver, tripe and ham and cook for 30 seconds. Remove.

   

5. 5 Place the garlic slices on top, heat the pan and pour more oil.

   

6. 6 After the oil is hot, add a handful of Sichuan peppercorns, Sichuan peppercorns, and dried chili peppers and fry until fragrant, then pour them on top.