Mao Xuewang is a traditional dish with Sichuan characteristics, with duck blood, hairy tripe, beef shutters, luncheon meat, bean sprouts and other ingredients as the main ingredients, with spicy and fragrant seasonings, to cook a dish with rich taste and rich taste.

Mao Xuewang is not only a classic in Sichuan cuisine, but also one of the treasures of Chinese food culture.

Originated in Chongqing, the “Mao” of Mao Xuewang is a Chongqing dialect that means rough and sloppy, while “Xuewang” refers to blood tofu, usually using duck blood, and this dish will be eaten hot and freshly blanched, hence the name.

The picture comes from the Internet

Ingredients:

• Duck blood to taste
• Hairy belly in moderation
• Beef shutters to taste
• Luncheon meat to taste
• Bean sprouts to taste
• Fungus to taste
• Appropriate amount of bean skin
• Lettuce to taste
• Appropriate amount of yuba
• Dried chili peppers to taste
• Sichuan peppercorns to taste
• Ginger slices to taste
• Appropriate amount of green onion
• Minced garlic to taste
• Appropriate amount of bean paste
• Appropriate amount of hot pot base
• Light soy sauce to taste
• Appropriate amount of dark soy sauce
• Cooking wine to taste
• Salt to taste
• Chicken essence to taste
• Sugar to taste
• Pepper to taste
• Starch to taste
• Cooking oil to taste

Nutritive value:

Mao Xuewang is rich in protein, iron, calcium and other nutrients, which help to enhance physical strength and improve immunity.

The spicy taste stimulates blood circulation and helps prevent colds and cardiovascular diseases.

For people who like to eat spicy food, Mao Xuewang can also promote metabolism and help lose weight.

Cooking Preparation:

1. Cut the duck blood and luncheon meat into small slices 1 cm thick and 4 cm square, slaughter the eel, rinse it with water, and then cut it into 5 cm long pieces. Wash the white shutters and cut them into comb-shaped filaments, and cut the yellow throat into 5cm long pieces.
2. Break off the roots of the soybean sprouts and wash them, cut the dried chili peppers into 1cm wide pieces with scissors, cut the green onions into oblique shreds for later use, wash and chop the shallots.
3. Put an appropriate amount of hot water in the pot, boil over high heat, add duck blood slices, eel segments, yellow throat segments and white louver silk and boil for about 2 minutes, remove the stray foam, remove and drain the water.
4. Wash the lettuce and put it in the bottom of the pot, put 1 tablespoon (15ml) of oil in the pot, add the shredded green onions and stir-fry until it is 50% hot, then add 1/2 teaspoon (3g) of soybean sprouts and salt and stir-fry for about 3 minutes, and then put it in the pot as the base dish.
5. Put the Chongqing hot pot base into the pot, stir-fry over high heat, add Shao wine and chicken broth, put in duck blood slices, eel segments, yellow throat segments and white shutters after boiling, luncheon meat, boil again and continue to cook for 5 minutes, and then put it into a basin.

Palate and flavor:

Mao Xuewang is characterized by red and bright soup, spicy and hot, tender and fresh, and strong flavor. The soup is red and bright, spicy, hot, tender and fresh, the taste is strong and thick, and the appetizer promotes appetite.

The authentic hair blood is vigorous, and the red oil in the basin will not be less than half, and the oil is smooth and translucent, not muddy or turbid.

Suitable for:

Mao Xuewang is suitable for most people, but due to its spicy taste, people who are on fire and those with a bad stomach should not eat more.

For some people, it may not be suitable to consume Mao Xuewang.

First of all, since Mao Xuewang’s spicy taste is relatively strong, if you have stomach ulcers, hemorrhoids, or people who are allergic to chili peppers, you should eat it in moderation or avoid it.

Secondly, the duck blood in Mao Xuewang contains a lot of iron, which is a good choice for people with anemia, but for people with liver and kidney insufficiency, excessive iron intake may aggravate the condition.

Eating scene:

Mao Xuewang is suitable as a dish for family dinners and gatherings of friends, especially for people who like spicy tastes.

It can be used not only as a side dish but also as a bento dish, and is suitable for various daily eating scenes.

On special festivals or celebrations, Mao Xuewang is also a popular delicacy.