Maoxuewang I believe everyone who loves spicy food has tried it. This dish uses a lot of ingredients, including duck blood or pig blood cubes, duck breast, pork belly, fungus bean sprouts and other rich side dishes. And a lot of chili peppers are added to it, giving it a spicy and spicy taste. Moreover, pig blood is rich in protein, which is even comparable to lean meat, and does not have as high a fat content as in meat. Easy to chew and digest. So which place is Maoxuewang?
Maoxuewang, also known as Maoxuewang, originated from Ciqikou, Chongqing. It is a Chongqing snack. This dish is boiled and eaten immediately, so it was named Maoxuewang. Its fame has led the army of Sichuan cuisine, sweeping across the country. Maoxuewang is usually made with pig blood and some ingredients such as duck intestines, loach, ham sausage, lunch meat, duck tripe, pig heart, bean sprouts, etc.
The traditional clear soup is simmered in a pot, and the spicy soup is simmered in an ordinary pot. Maoxuewang uses duck blood as the main ingredient. Maoxuewang's cooking techniques are mainly based on boiling vegetables, and the taste is spicy. 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.
The simple cooking method at home is: put chili, pepper, bean paste, ginger, garlic and salad oil into a pot, stir-fry over low heat until fragrant, add soup and simmer, remove the residue. , then add MSG, sugar, vinegar and other seasonings. Slice the main and auxiliary ingredients, cut with knives, splash with water, add to the boiled red soup, bring to a boil, put into a container, and sprinkle with chopped green onion. Heat the salad oil, add Sichuan peppercorns and chili peppers to bring out the fragrance, then quickly pour it on top and serve.
Of course, there is also a more sophisticated method:
Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled vegetables Chili pepper, dried chili pepper, butter, sesame oil, Sichuan peppercorns, monosodium glutamate, chicken stock
Preparation: 1. Cut the duck blood into strips, cut the chicken breast, pork belly, pork heart and ham sausage into Slice, cut mushrooms into slices, cut sea cabbage and celery into sections and set aside.
2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put it in a bowl and cook in the bowl. Bottom use.
3. Place the wok on a high fire, put the chicken breast, pork belly, pig heart, and ham into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, and then Add butter, sesame oil, monosodium glutamate, and chicken essence to the pot, then add the stir-fried ingredients for the base and serve.
In the 1940s, there was a butcher surnamed Wang at the Water Pier of Ciqikou Ancient Town, Shapingba, who sold the offal left over from selling meat at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she started selling offal soup at a stall on the street. She used pork head meat and pork bones, ginger, pepper, and cooking wine to simmer over low heat, then added peas to make a soup. Very good. By chance, Zhang put fresh pig blood directly into the offal soup, and found that the more the blood was cooked, the tenderer it became and the taste was more fresh.
This dish is made by boiling raw blood and eating it right away, hence the name Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy. It also has offal such as hairy tripe leaves and other offal as the main ingredient, so the name of the dish "Maoxuewang" is widely spread. It is one of the originators of Chongqing Jianghu cuisine.