Maoxuewang is a special dish of Chongqing and one of the originators of local Jianghu cuisine in Chongqing. The taste is spicy. The earliest form of Mao Xue Wang was boiling raw blood and eating it right away. The main ingredient was Mao Xue Wang.

With the interpretation of traditional Maoxuewang in various local cuisines, the vegetable base can cook whatever you want to eat. No matter how you improve and innovate, the soup will be bright red, spicy and fragrant, and taste great. The purpose of strong flavor has not changed. If Maoxuewang is separated from these three characteristics, the taste will not be authentic.

Regarding the origin of Maoxuewang, there is a legend in Chongqing. It is said that there was a butcher named Wang at Shui Pier in Ciqikou Ancient Town. He sold the leftover minced meat sold every day at a low price. His wife felt it was a pity, so she set up a stall on the street selling offal soup. She simmered pork head meat and pork bones over low heat with ginger cooking wine and other seasonings, and finally added peas to make a delicious bone soup. Add pig lungs and fat intestines, and it tastes very good. By chance, she added fresh pig blood to the offal soup, and found that the more it was cooked, the tenderer it became and the taste became more delicious. This dish is made by boiling raw blood and eating it right away, hence the name Maoxuewang. In Chongqing, "Mao" means rough and sloppy.

I have been controlling my weight recently and strictly limit my intake of food that is too greasy. I had a party with friends a few days ago and ordered this dish. It was spicy and fragrant, and I couldn't resist the temptation of delicious food at all. I couldn’t hold my restless heart any longer, so I started making this delicious dish when I got home. Today I will share with you the family version of Maoxuewang.

The prepared Maoxuewang is bright red in color, looks very appetizing and greatly increases appetite.

The seasonings required to make the home version of Maoxuewang include hot pot base, chili pepper segments, minced garlic and ginger, Sichuan peppercorns, bean paste, and some other seasonings that will be written later.

You can choose the vegetarian base according to your own preferences. You can cook whatever you like. What I prepared was soybean sprouts, mushrooms, lettuce, potato slices, and Chiba tofu.

The meat options include tripe, yellow throat, ham slices, fresh duck blood, and some meatballs and bamboo wheels.

Prepare a container and add cold water. After boiling the water, blanch the vegetable parts in the water until they are medium cooked and take them out.

Put the meat and vegetables part into the water again. Take it out after the water boils. It does not need to be overcooked, because it will be cooked again later.

Put an appropriate amount of rapeseed oil in the pot, add minced garlic and ginger and saute until fragrant.

After the aroma of minced garlic and ginger is brought out, you can add an appropriate amount of peppercorns. This is also a necessary step and the source of the numbing flavor in this dish.

After frying the sesame aroma, add the dried chili segments and stir-fry until the aroma is released. There are many kinds of chili peppers to choose from. You can ask the stall owner when buying chili peppers according to your preferences. If you can handle extra spicy food, opt for Indian ghost peppers. I can't eat that spicy, so I chose dried Erjingtiao pepper segments, the spiciness is medium to light.

Add a tablespoon of spicy bean paste. There are many varieties of bean paste on the market. I use Dandan brand bean paste.

Add a small piece of hot pot base. I sold this when I was on a business trip to Chengdu last year. It tasted very good.

After frying all the spices until fragrant, add an appropriate amount of boiling water. Add salt, chicken essence or monosodium glutamate, sugar, and cooking wine for seasoning.

Put the blanched vegetables into the pot and cook for 40 seconds.

Put it out into a large soup basin.

Put the boiled meat vegetables into the Maoxuewang soup base, cook for one minute and then pour the soup and water into the soup basin.

Put 3 tablespoons of oil in the pot. When it is slightly hot, add Sichuan peppercorns and dried chili segments. Turn to low heat and slowly fry until fragrant, then turn off the heat. The red oil in the authentic Maoxuewang basin will not be less than half, and it is smooth and translucent. You can put a little more oil in this place.

Pour the fried oil on the prepared Maoxuewang and hear the sizzling sound, which is very enjoyable.