Maoxuewang takes duck blood as the main ingredient, and its cooking method is mainly cooking, and its taste belongs to hemp. It started in Chongqing and is popular in Chongqing and Southwest China. This is a famous traditional dish. This dish is famous for its raw blood and tripe. Maoxuewang is a signature dish in Chongqing and one of the founders of Chongqing cuisine and Sichuan cuisine. It has long been included in the Chongqing Food Standard System of the National Standards Committee. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of fresh juice, sauce flavor and strong taste.
In the 1940s, there was a butcher named Sun in Shuigang, ciqikou ancient town, Shapingba, who sold the leftover pork chop suey every day in order to solve it cheaply. Wang's wife Li felt very sorry, so she set up a stall selling chop suey soup on this street. Stew pig's bones with ginger, pepper and rice wine with slow fire, cook them with lentils, and add pig's nest and cold chicken, which tastes particularly good. By chance, Li immediately put fresh pig blood into the chop suey soup and found that the more cooked, the more tender it was, and the more delicious it was. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. "Mao" is the hometown dialect of Chongqing, which means carelessness. And there are chop suey such as tripe and louver as the main ingredients.
Ingredients: duck blood, cooked tripe, fried tripe, salted ham and mung bean sprouts. Accessories: Maoxuewang seasoning, salt, rice wine, sugar, soy sauce, vanilla, onion, ginger, garlic, sesame oil, garlic and cooked sesame seeds. Get all the food ready. Wash and slice duck blood, slice tripe and slice sausage. Boil the water in the pot, add the louver to make a hairy belly and set aside. Boil duck blood for another 5 minutes and scoop it up for later use. Stir-fry onions and garlic in a pan. Stir-fry the seasoning until it is fragrant. Stir-fried bean sprouts Add a little cold water and sugar. Add rice wine. Add some soy sauce. Cook for 5-8 minutes, then add duck blood and cook for 5-8 minutes. Add venetian blinds and hairy belly. Add salt and monosodium glutamate to taste after boiling. Finally, put the sausage in and turn on the fire. Take Maoxuewang out, put it in a pot and add sesame oil to boil. Pour boiling oil on Mao. Sprinkle with garlic, fragrant garlic and cooked sesame seeds.