Mao Xue Wang, a local specialty of Chongqing

Method

1. 01

   Step 1

   Prepare the side dishes: clean the bean sprouts, wash and shred the tofu skin, shred the tripe, cut the duck intestines into 25 cm pieces, slice the ham or luncheon meat, cut the large intestine into rings, and cut the duck blood into 1 cm thick pieces.

   

2. 02

   Step 2

   Prepare the seasonings: mince the garlic, slice the ginger, cut the white part of the scallion into sections and the green part into rings, and chop the cilantro. Prepare all the ingredients according to the picture.

   

3. 03

   Step 3

   Boil a pot of water. Once boiling, add the tofu skin and cook until it comes to a boil again to remove the beany taste. (This takes about 1 2 .)

   

4. 04

   Step 4

   Add fresh water to the pot, add ginger slices, scallion segments, and cooking wine, and bring to a boil over high heat. Once boiling, add the duck blood and blanch for about one minute before removing it.

   

5. 05

   Step 5

   Next, blanch the tripe for 1 minute and then remove it.

   

6. 06

   Step 6

   The duck intestines are simply rinsed in water and then taken out.

   

7. 07

   Step 7

   Heat a wok, add 1 tablespoon of lard, and once melted, add chopped scallion leaves and stir-fry until fragrant. Then add bean sprouts and stir-fry until cooked.

   

8. 08

   Step 8

   Place the stir-fried bean sprouts at the bottom of the bowl that will be used to serve the dish.

   

9. 09

   Step 9

   Add a little rapeseed oil (refined oil that has no raw oil taste; if it's not refined, refine it first and then turn off the heat and let it warm up). Heat over medium heat until the oil is 5 % hot, then add Pixian fermented broad bean paste and stir-fry until the oil turns red.

   

10. 10

    Step 10

    Add the hot pot base and stir-fry until melted, then add half of the minced garlic and stir-fry until fragrant.

    

11. 11

    Step 11

    Add chicken broth or water (chicken broth or bone broth are also fine), bring to a boil over high heat, then simmer over medium heat for 5 minutes. (At this point, you can taste the broth; it will be slightly salty, but it will be just right when cooking the vegetables. You can add salt as needed.)

    

12. 12

    Step 12

    Add duck blood, ham/luncheon meat, braised pork intestines, and tofu skin in that order, and cook for about 4 minutes.

    

13. 13

    Step 13

    Add the tripe and continue cooking for 1 minute.

    

14. 14

    Step 14

    Finally, turn off the heat and add the duck intestines. (At this point, the duck intestines must not be cooked over an open flame, otherwise they will become tough.)

    

15. 15

    Step 15

    Finally, pour the soup and water into a bowl and top with the remaining minced garlic.

    

16. 16

    Step 16

    Wash the pot, add 2 tablespoons of rapeseed oil, heat it until it's very hot and starts to smoke, then turn off the heat.

    

17. 17

    Step 17

    When the oil temperature returns to about 5 % of its maximum heat, add dried chili peppers and dried Sichuan peppercorns and fry until fragrant (at this point, you can turn the heat to the lowest setting, but be careful not to burn the chili peppers). The oil should have a strong aroma, but the peppercorns and chili peppers should not be burnt.

    

18. 18

    Step 18

    Finally, pour the oil from the pan, along with the Sichuan peppercorns and chili peppers, over the minced garlic, and sprinkle with cilantro.