The recipe for Chongqing's local specialty dish - Maoxuewang

Health benefits

Duck blood: nourishing blood

Pork fat: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

Ham sausage/luncheon meat 150g

300g bean sprouts

Tofu skin 200g

Thousand layer belly 250g

Duck intestine 200g

Braised Pork Intestine 120g

Duck blood 300g

1 tablespoon lard

Pixian Old Douban Sauce 60g

Butter hotpot base 80g

5g dried Sichuan peppercorns

2 cilantro seeds

15g dried chili pepper

1 scallion

3-4 slices of ginger

25g cooking wine

Approximately 1500 milliliters of broth/clear water

Garlic puree 30g

2 tablespoons of rapeseed oil

The recipe for Chongqing's local specialty dish - Maoxuewang

1. Prepare side dishes: remove and wash the bean sprouts, wash the tofu skin and cut it into strips, cut the tripe into strips, shorten the duck intestines to about 25 centimeters, slice the ham sausage or luncheon meat, cut the fat sausage into beef eye circles, and cut the duck blood into 1 centimeter thick pieces.

2. Preparation of seasonings: Mash garlic, slice ginger, cut scallions into sections, scallion leaves into circles, and cilantro into sections. All ingredients are prepared according to the diagram.

3. Boil a pot of hot water, add tofu skin and bring to a boil to remove the bean odor. Remove from the water. (Approximately takes 1-2 minutes)

4. Add new water to the pot, add ginger slices, scallion slices, and cooking wine, and bring to a boil over high heat. After the water boils, blanch with duck blood for about a minute and remove.

5. Then add Thousand Layer Belly and blanch in water for 1 minute before removing.

6. Duck intestines are directly dipped in water and then removed.

7. Heat up a wok, add 1 tablespoon of lard, bring to a boil, then add scallion leaf rings and stir fry until fragrant. Add bean sprouts and stir fry until cooked.

8. Place the stir fried bean sprouts on the bottom of the pot, which is ready to be used as a dish.

9. Add a little less rapeseed oil (refined without any oil flavor, unprocessed ones should be refined first and then turned off to warm up) over medium heat. Heat the oil to 50% and add Pixian old bean paste to stir fry until red oil is produced.

10. Add the hot pot base and stir fry until cooked. Add half of the garlic paste and stir fry until fragrant.

11. Add broth or water (chicken broth or bone broth are also acceptable), bring to a boil over high heat, then simmer over medium heat for 5 minutes. (At this point, you can taste the salt flavor. The soup has a slightly salty taste, which will be perfect for cooking in a while. You can add some salt according to the specific situation.)

12. Put in duck blood, ham sausage/luncheon meat, braised sausage, and tofu skin in sequence, and cook for about 4 minutes.

13. Add the Thousand Layer Belly and continue cooking for 1 minute.

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

15.Finally, pour the soup and water into the bowl, and place the remaining garlic paste on top of the noodles.

16. Wash the pot thoroughly, scoop 2 tablespoons of rapeseed oil, and heat until it reaches high heat and emits green smoke. Turn off the heat.

17. When the oil temperature returns to about 50% hot, add dry chili peppers and Sichuan peppercorns and fry until fragrant (you can turn on the minimum heat at this time, but be careful not to fry the chili peppers). It has a strong aroma but cannot fry Sichuan peppercorns and chili peppers.

18.Finally, pour the oil from the pot along with Sichuan peppercorns and chili peppers onto the garlic paste, and sprinkle with cilantro.

Tips

1. All side dishes, except for duck blood, can be freely added, such as yellow throat, squid, eel, and enoki mushrooms. 2. Dizzy food must be blanched to remove fishy smell, but different ingredients should be carefully timed. 3. When finally frying chili peppers, be sure to heat them up first and then reheat them, and fry them slowly at low temperatures. 4. Douban sauce and hotpot base both have a strong salt flavor, so there is no need to add extra salt in principle. If you are unsure, you can taste the taste while cooking the soup and handle it accordingly.

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