Chongqing Maoxuewang
A classic Sichuan dish that brings together numbing, spicy, hot, fresh, and aromatic flavors in one pot, with rich ingredients and a bold, hearty taste.
Ingredients
Duck blood curd (cut into strip shapes)
to taste
Chicken breast (sliced)
to taste
Pork tripe (sliced)
to taste
Pork heart (sliced)
to taste
Ham sausage (sliced)
to taste
Shiitake mushroom (sliced)
to taste
Sea cabbage (cut into segments)
to taste
Soybean sprout
to taste
Scallion
to taste
Celery (cut into segments)
to taste
Pickled chili pepper
to taste
Dried chili pepper
to taste
Beef tallow
to taste
Sesame oil
to taste
Sichuan peppercorn
to taste
MSG
to taste
Chicken essence
to taste
Instructions
1
Prepare Ingredients
Cut duck blood curd into strip shapes. Slice chicken breast, pork tripe, pork heart, and ham sausage. Slice shiitake mushroom. Cut sea cabbage and celery into segments. Set all prepared ingredients aside.
2
Stir-fry Base Layer
Place a wok over high heat, add a small amount of oil, then stir-fry sea cabbage, celery, scallion segments, and soybean sprouts until cooked. Add MSG and a small amount of sesame oil, then transfer the mixture to a serving bowl to use as the base layer.
3
Stir-fry Main Mixture
Return the wok to high heat, add chicken breast, pork tripe, pork heart, and ham sausage to the wok along with pickled chili peppers and dried chili peppers, stir-fry until fragrant. Add a small amount of fresh broth, then add beef tallow, sesame oil, MSG, and chicken essence. Transfer the stir-fried mixture to the bowl with the base layer and serve.
