Maoxuewang

Overview

Maoxuewang is a very delicious dish and is the fourth dish in my family’s New Year’s Eve dinner. Because the name of the dish has a festive feel, and chickens and ducks are killed during the Spring Festival, there will be a lot of duck blood and chicken blood, so I will make full use of the existing ingredients to make this Maoxuewang dish during the Spring Festival.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• winter recipes
• chongqing cuisine
• lunch
• famous dishes
• chicken essence
• cinnamon
• cooked tripe
• cooking wine
• coriander
• duck blood
• edible oil
• lettuce
• red bean paste
• shredded ginger
• star anise
• very fresh soy sauce
• zanthoxylum bungeanum
• eel
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, cut the duck blood into strips, clean the eel, cut it into small pieces and marinate it with salt, cooking wine, very fresh soy sauce and shredded ginger, cut the tripe into strips, and slice the lettuce

   

2. 2 Boil water in a wok, blanch the tripe to remove the fishy smell, remove and drain

   

3. 3 Boil the water again, blanch the duck blood in it, and take it out after the water boils

   

4. 4 Add oil in a wok, add Sichuan peppercorns, star anise, cinnamon and ginger and stir-fry until fragrant

   

5. 5 Add red bean paste and stir-fry until fragrant

   

6. 6 Add stock and bring to a boil

   

7. 7 After the soup is boiled, add duck blood, tripe, eel, lettuce, pepper, soy sauce, chicken essence, stir evenly, then put in the pot and sprinkle with chopped coriander