Maoxuewang Maoxuewang is my favorite Sichuan dish and one of the dishes I must order every time I go to a hotel. I have eaten a lot of Maoxuewang, and the taste is different. My favorite is Mao Xuewang, which I made with my heart at home. I think it's because I joined in my deep love for my family when I was cooking seriously. Let's talk about the legend of Mao first. It is said that 70 years ago, there was a butcher named Wang Xing at ciqikou ancient town Water Terminal in Shapingba, who treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. My practice refers to this legend and summarizes the characteristics of the hotels I have eaten, and considering the health factors of my family, the materials are fresh and healthy. The preparation method is as follows: materials: a fresh grass chicken, half a fresh pork heart, half a fresh pork belly, 8 slices of first-class Jinhua ham, 3 pieces of first-class dried mushrooms 10, 2 pieces of fresh soybean sprouts, 4 pieces of Chinese cabbage, appropriate amount of celery, appropriate amount of pickled peppers, 4 dried peppers, a little sesame oil, pepper, monosodium glutamate, chicken essence and Zhenjiang balsamic vinegar. Practice: 1. When the grass chicken is slaughtered, the chicken blood is carefully collected in a clean bowl, cooled and solidified, and then carefully cut into small strips. 2. Cut the chicken breast and leg meat into pieces. 3. The remaining chicken bones are slightly scalded with boiling water, then taken out and washed, and boiled in a small pot of 1 for 3 hours to make broth for later use. 4. Wash the pig heart and cut it into small pieces. 5. Wash the pork belly (it can be cut and carefully rubbed with flour or salt to remove the fishy smell), and then cut into small pieces. 6. Put the wok on a big fire, add a little salad oil, stir-fry celery, green onions, cabbage and soybean sprouts for 7 minutes, add chicken essence, add a little sesame oil, and put it in a bowl as the bottom. 7. Put the wok on high fire, put chicken, pork tripe, pork heart, ham slices and mushrooms into the wok, stir-fry with pickled peppers, dried peppers and pepper for 3 minutes, spray a small amount of cooking wine, add a little fresh chicken soup, carefully add chicken blood strips, sesame oil, monosodium glutamate, chicken essence, vinegar and other seasonings, then put them into the wok, and add the fried accessories as the bottom. 8. A bowl of fragrant grass chicken soup, sprinkled with chopped green onion, my love can be enjoyed by my family. Another: menu name: Chongqing Maoxuewang menu category: Sichuan menu ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken essence. The production process is 1. Slice duck blood, chicken breast and pork. 2. Put the wok on the fire, add a little oil to stir-fry the cabbage, celery, onion and soybean sprouts, add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom. 3. Put the wok on the fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, and add pickled peppers. Stir-fry dried Chili peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then put them on the fried accessories to make the bottom.