【Irresistible Spicy Temptation】Maoxuewang
Overview
Speaking of Sichuan cuisine, it is one of my favorite cuisines. Maoxuewang originated in Chongqing and is popular in Chongqing and Sichuan areas. It is a famous traditional dish and is included in one of the Sichuan cuisine recipes. Maoxuewang is a special dish of Chongqing. This dish is boiled and eaten fresh, with tripe offal as the main ingredient, so it is named Maoxuewang. In the cold winter, have a bowl of hot and spicy Maoxuewang, and your blood will feel boiling after eating it
Tags
Ingredients
Steps
-
Wash the bean sprouts and enoki mushrooms, slice the tripe, soak the fungus, cut the duck blood into cubes, and cut the ham into thick slices.
-
Put all the prepared ingredients except the ham sausage into a pot of boiling water and blanch them. First blanch the fungus, then the mung bean sprouts, enoki mushrooms, and then the tripe. After blanching the tripe, it is best to change the water and then blanch the duck blood.
-
Prepare the ingredients and dry the chili peppers with a damp towel to wipe away the dust.
-
Heat the pot over low heat, then pour in vegetable oil, add Pixian bean paste and stir-fry the red oil.
-
Add an appropriate amount of water, add green onions, pour in the hot pot base ingredients, turn to high heat and bring to a boil.
-
Add tripe, fungus, enoki mushrooms and duck blood to the pot, add sugar, salt and cook over medium-high heat for 5 minutes.
-
Add bean sprouts and ham sausage and bring to a boil.
-
Add coriander and remove from pan.
-
Pour the cooked vegetables into a large bowl and set aside.
-
Add an appropriate amount of vegetable oil (about 2 tablespoons) to the pot, heat it over low heat, then pour in the dried chili peppers and fry for half a minute, then add the peppercorns and peppercorns and fry for about 10 seconds, then pour it on top of the cooked vegetables while it is hot.
-
Finished product pictures
