This pot of spicy and fragrant Maoxuewang (a Sichuan dish) is the most lively and festive element on the New Year's Eve dinner table. Golden rapeseed oil simmers to create a rich base flavor; the duck blood is smooth and tender, the tripe crisp and chewy, the shrimp sweet and fresh, and the pork intestines soft and chewy. Every bite of the ingredients is soaked in the spicy broth, and with the addition of fragrant garlic and chili peppers in hot oil, it's incredibly delicious and carries a strong festive atmosphere. The family sits around the table, each person picking up a mouthful of the flavorful Maoxuewang, enjoying the satisfying spiciness and freshness – this is the warm and spicy happiness that a family reunion dinner should have.
Materials
Steps for making Mao Xue Wang
The ingredients can be adjusted according to family preferences, such as adding pork throat, lotus root slices, etc., to make this Maoxuewang (Sichuan spicy blood curd) more abundant.
Pour a little oil into the wok, stir-fry the bean sprouts and greens quickly over high heat until just cooked, then arrange them on the bottom of a plate. Step 3/13
This method not only locks in the crisp texture of the vegetables but also allows the rich aroma of rapeseed oil to infuse them.
Pour Golden Dragon Grandma's Hometown Small Pressed Rapeseed Oil into a pot, heat it up, then add Sichuan peppercorns, dried chilies, scallions, ginger and garlic slices and stir-fry until fragrant. Add broad bean paste and hot pot base and stir-fry until the oil turns red.
Then add about half a pot of water and bring it to a boil. First, add ingredients that can withstand long cooking times.
Add the luncheon meat and duck blood to the pot one after the other, and simmer in the spicy broth for about 3 minutes.
Finally, add the tripe to the pot, turn off the heat after a few seconds, and you'll have a wonderfully crisp, tender, and chewy texture.
Sprinkle minced garlic, chopped chili peppers, and chopped green onions on top after cooking.
Heat 2 tablespoons of rapeseed oil in a pan, pour it over minced garlic to release its aroma, and it's ready to serve.
The prawns are bouncy and tender, soaking up the spicy broth, making every bite a satisfyingly chewy experience. The side dishes are infused with rich, oily flavor, making them fresh, flavorful, and perfect with rice.
Adding fatty intestines to Mao Xue Wang (a Sichuan dish) is a double treat for those who love strong flavors.
Take another bite of enoki mushrooms, slurp them down into your mouth, and the crisp, tender texture bursts on your tongue with the fresh, spicy broth—you just can't stop eating them.
