Ingredients for Maoxuewang

Many people often eat Maoxuewang, which is mainly made of duck blood. The preparation method is simple and the taste is spicy. It originated in Chongqing and is still very popular in the Chongqing area. This is a traditional dish. It must be eaten while hot. The hotter it is, the more delicious it tastes. It has a similar taste to hot pot, but it is different from hot pot. The authentic Maoxuewang pays special attention to the proportion of ingredients used.

Ingredients Recipe Calories: 840 (kcal) Main Ingredients 600g duck blood 1 pig intestine Method/Steps

1. A large collection of raw materials. Remove the roots of the soybean sprouts, wash and drain; soak the wide noodles in water for later use.

2. Cut the intestines into thick diamond-shaped slices. I use the large intestines that I have marinated myself, I cannot use raw ones.

3. Cut the tripe into 1.5 cm strips; cut the duck blood into 1 cm thick slices, wash and set aside.

4. Pour water into the wok and bring it to a boil. Add two spoons of cooking wine, then add the tripe and blanch it for 1 minute.

6. Continue to add duck blood and blanch it thoroughly.

7. Remove from the heat and let cool for later use.

8. Heat the wok, add appropriate amount of vegetable oil, sauté the chopped green onions, then add the bean sprouts and stir-fry.

9. Add a little salt, stir-fry until cooked, and place at the bottom of a bowl for later use.

10. Heat the wok again, add vegetable oil, add the peppercorns and fry until fragrant, then add the onions, ginger and garlic.

11. Add the hot pot base, stir well, add half a pot of boiling water and bring to a boil.

12. Add wide vermicelli and duck blood and bring to a boil over high heat.

13. Add the pork intestines, add a little salt, half a spoonful of sugar, 3 spoonfuls of cooking wine for seasoning, and a little dark soy sauce for color. Bring to a boil, taste and adjust to the appropriate saltiness, and continue cooking for 3 minutes.

14. Add the tripe and cook for 1 minute after boiling and then turn off the heat.

15. Take out all the ingredients from the pot and cover the fried bean sprouts, pour in an appropriate amount of original soup and add the chopped garlic. In another pot, heat 6 tablespoons of vegetable oil and pour over the minced garlic. Because we use hot pot base, the spiciness, fragrance, and numbing taste are all sufficient, so there is no need to add chili peppers and peppercorns.