Ingredients required for Maoxuewang:

Luncheon meat, yellow throat, hairy tripe, duck intestines, fat intestines, duck blood, green onions, ginger, garlic, bean sprouts, cooking oil, watercress Sauce, hot pot base, Huadiao wine, water/stock, salt, chicken essence, sugar, pepper, light soy sauce, dried chili, white sesame, coriander leaves

Preparation steps:

Step 1: Cut the lunch meat into thick slices of about half a centimeter; cut some yellow throat into small pieces; cut the duck intestines into small sections; clean the tripe and set aside.

Step 2: Cut the cooked fatty intestines into small pieces and cut the duck blood into half-centimeter thick slices for later use.

Step 3: Cut the green onion into small pieces, cut the ginger into minced ginger, break up the extra garlic and chop it into minced garlic with a knife.

Step 4: Fully heat the pot and add a little cooking oil, then add the chopped green onion and ginger and stir-fry until fragrant, then add the bean sprouts into the pot and stir-fry until they are raw, then stir-fry and place in a large bowl. Place the bottom inside the bowl.

Step 5: Heat the pot, add a little cooking oil, then add a little bean paste and stir-fry until red oil is produced; then add a small piece of hot pot base, stir-fry evenly, then add onion, ginger and garlic and stir-fry together fragrant; then add an appropriate amount of water (or stock) to the pot, season with a little salt, chicken essence, sugar, pepper, light soy sauce, stir evenly with a spoon and set aside.

Step 6: Put the duck blood, luncheon meat and sausage into the pot in turn, stir evenly with a spoon and bring to a boil over high heat; continue to cook over high heat for 5 minutes until the duck blood and sausage are fragrant. ; Then put the yellow throat into the pot and cook for 1 minute. Finally, put the tripe and duck intestines into the pot and blanch for 30 seconds before serving.

Step 7: Take the cooked Maoxuewang out of the pot and pour it into a large bowl with bean sprouts, then sprinkle with dried chili peppers, minced garlic, dried Sichuan peppercorns, and white sesame seeds, and then drizzle with hot oil Stir up the aroma, and finally sprinkle with a few coriander leaves to garnish, and it's delicious.