Mao Xue Wang
A Sichuan-style boiled dish with bold spicy-numbing flavor, featuring duck blood, eel, beef tripe, and other ingredients in a fiery chili broth.
Ingredients
sliced duck blood
as needed
eel segments
as needed
ham slices
as needed
beef tripe strips
as needed
soybean sprouts
as needed
celtuce slices
as needed
potato slices
as needed
enoki mushrooms (soaked in cold water, cleaned and trimmed)
as needed
black fungus (soaked in cold water, cleaned and trimmed)
as needed
minced ginger
as needed
minced garlic
as needed
mala sauce
50g
star anise
3 pieces
cinnamon bark
1 piece
Sichuan peppercorns
as needed
dried red chili segments
as needed
fermented chili bean paste
as needed
Instructions
1
Preparation and Blanching
Soak the black fungus and enoki mushrooms in cold water until rehydrated, then clean and trim; blanch all ingredients along with the dried red chili segments in boiling water, then remove and set aside.
2
Stir-frying Red Oil Base
Heat a clean wok, add the fermented chili bean paste and stir-fry until red oil separates, then add the mala sauce and simmer until fragrant.
3
Cooking the Ingredients
Add potato slices, celtuce slices, and black fungus first, then add eel segments, beef tripe strips, ham slices, soybean sprouts, and enoki mushrooms, followed by sliced duck blood; bring to a boil, then transfer everything with the broth to a serving dish.
4
Pouring Hot Oil
Heat oil in a wok, stir-fry Sichuan peppercorns until fragrant, then remove and discard the peppercorns; add minced ginger, minced garlic, dried red chili segments, star anise, and cinnamon bark, and stir-fry over low heat until fragrant, then pour the hot oil along with the solids into the serving dish.
