Maoxuewang

Overview

I really like this dish from a Sichuan restaurant. I've always wanted to do it at home. The joy of cooking is here, replicating and creating delicious food with your own hands.

Tags

• hot dishes
• common dishes
• meat dishes
• chinese cuisine
• sichuan cuisine
• chongqing cuisine
• black fungus
• chongqing spicy hot pot base (super spicy)
• dried sichuan peppercorns
• dried chili pepper
• duck blood
• green onions
• lettuce
• luncheon meat
• pork
• soybean sprouts
• yellow throat
• salt

Ingredients

Steps

1. 1 Materials are ready. Remove the roots of the soybean sprouts, soak the fungus and remove the roots, cut the luncheon meat into cubes, slice the duck blood, wash the yellow throat and cut into small pieces, and slice the pork. Wash the lettuce, cut half the green onion into sections.

   

2. 2 Boil the water in the pot and add the duck blood slices.

   

3. 3 After blanching, remove and set aside.

   

4. 4 Pour oil into the pot and add Chongqing spicy hotpot base.

   

5. 5 Stir-fry until fragrant.

   

6. 6 Add bean sprouts and stir-fry quickly until cooked.

   

7. 7 Place fried bean sprouts into the bottom of a large bowl.

   

8. 8 Then fry the lettuce until cooked and soft.

   

9. 9 Spread on top of the bean sprouts.

   

10. 10 Then sauté the scallions until fragrant, add water to the pot and add some of the Chongqing spicy hotpot base ingredients and bring to a boil.

    

11. 11 Add fungus, pork slices, yellow throat slices, and cook luncheon meat until cooked through.

    

12. 12 Add the blanched duck blood slices and cook for one minute.

    

13. 13 Pour the soup into a large bowl lined with bean sprouts and lettuce.

    

14. 14 Pour the oil into the pot and sauté the dried chili peppers and dried Sichuan peppercorns until fragrant.

    

15. 15 Pour them into a bowl together, and Maoxuewang is ready.