【Sichuan】Maoxuewang

Overview

Maoxuewang originated in Chongqing and is popular in Chongqing and Sichuan areas. It is a famous traditional dish and is included in one of the Sichuan cuisine recipes. It uses duck blood as the main ingredient. Maoxuewang's cooking technique is mainly based on cooking, and the taste is spicy. Maoxuewang is a special dish in Chongqing. This dish is made by boiling and eating raw blood with tripe offal as the main ingredient, hence the name Maoxuewang. This dish is one of the originators of Sichuan cuisine. Now, the reputation of Maoxuewang has led the army of Chongqing cuisine, sweeping across the country. Spicy Temptation has improved and innovated the traditional Maoxuewang, and continues to carry forward its characteristics of bright red soup, spicy and fragrant aroma, and rich flavor. It is a famous Bashu dish worth trying. Maoxuewang and capillaries can prevent arteriosclerosis and prevent and treat high blood pressure in the elderly. In addition, because soybean sprouts contain vitamin C, they are a beauty food. Eating soybean sprouts regularly can nourish the hair, keep the hair black and shiny, and has a good effect on fading facial freckles. Eating soybean sprouts is of great benefit to the growth and development of adolescents and the prevention of anemia. Regular consumption of soybean sprouts also has the effects of strengthening the brain, resisting fatigue, fighting cancer, preventing gum bleeding, cardiovascular sclerosis, and lowering cholesterol. Strong blood can also remove dust from the throat and nostrils. Therefore, you can choose to eat some Xuewang appropriately on hazy days. I remember that when I was a child, I would always stick to my parents. When they went to the street, I would always follow them. When I was a child, if it was a weekend, my parents would follow them on the street after finishing their homework, and they would eat lunch on the street. At that time, my parents would always go to a Chinese restaurant called Laixuewang. The Maoxuewang they have is particularly delicious, spicy and spicy. Even if I don’t eat there, I’m willing to take a portion home to eat. Whether it's pure Maoxuewang or with some fat intestines, I like it so much. When I was a kid, I always fancied the Xuewang family every time I went out on the street, but as I grew older, I became more and more lonely. My parents have been working abroad all year round and there is no one to accompany me to eat Xuewang. Come to think of it, I haven't eaten at that Xuewang restaurant in almost ten years. The old restaurant has moved its address. I don't know if the taste is still the same as before. Later, someone said: The Xuewang in restaurants nowadays are not authentic, they are all made from blood powder. Some people say that the people who make old signs are all genuine people with strong blood, and if they don’t do it, it’s a bit adulterated. Regardless of whether it is fake or not, even if you eat it, you may not be willing to prove the authenticity. Just eating the taste, the taste of childhood may only exist in the memory. It’s a reservation. As the Chinese New Year approaches, I plan to learn some special Sichuan dishes and practice making delicious dishes for my family and friends. This New Year's Eve, I went home early to celebrate my dad's birthday. My father’s birthday happened to be New Year’s Eve, so I went to the street to buy ingredients for making Maoxuewang. I made a big bowl of Maoxuewang and served it to the table, and many relatives came to the house. A big bowl of Mao Xuewang only had soup left. I asked: Dad, what do you think of the taste of Maoxuewang I made? He said with satisfaction: OK. I said: Look, I made so much and it was all eaten, and all that was left was the soup. It means it tastes good and is very popular. The Maoxuewang I made is different from the one I ate when I was a kid. I added yellow throat, thousand-layer tripe, bean sprouts and the like. Dad said: It will taste better if you add some fat sausage. I said: The fattened sausage should be delicious. It’s just that I think fat intestines are difficult to handle, so I didn’t add fat intestines. What I make is home-made Maoxuewang instead of Fatty Changxuewang, so the fat intestines are missing. Anyway, it just tastes delicious. Dad said: Well, it’s delicious.

Tags

• hot dishes
• sichuan cuisine
• chongqing cuisine
• bacon
• bean sprouts
• chili powder
• douban
• duck blood
• garlic
• hot pot base
• millet spicy
• onions
• rapeseed oil
• thousand layer belly
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Wash the bean sprouts and cut into appropriate size and thickness.

   

2. 2 Wash the bean sprouts and put them into boiling water. Boil for 2 minutes, take them out of the pot and put them into a bowl.

   

3. 3 Chop ginger and garlic and set aside.

   

4. 4 Put an appropriate amount of rapeseed oil in the pot, wait until the oil is cooked, add minced ginger and garlic and saute until fragrant.

   

5. 5 Then add bean paste and stir-fry until fragrant. Then add the hot pot base ingredients and continue to stir-fry the pepper until fragrant.

   

6. 6 Then add an appropriate amount of stock to the pot and bring to a boil.

   

7. 7 Finally, add the bacon and cook the tripe for 3 minutes, then add the duck blood, bring to a boil, add an appropriate amount of salt, remove from the pot and serve in a bowl. Then sprinkle the chili powder on the dishes in the bowl, pour an appropriate amount of rapeseed oil into the pot and blanch it, then pour it on the chili powder. Chop the green onions, chop the millet and add to the bowl.