Xuewang is a Sichuan hot pot delicacy, famous for its spicy and delicious taste. Its main ingredients are pig blood, fatty intestines, bean skin, tofu, etc., paired with various vegetables and hot pot base ingredients, and cooked with special sauce to become a very delicious hot pot dish.

Ingredients for blood growth

-500g pig blood

-300g fat intestines

-100g bean skin

-200g tofu

-1 Chinese cabbage

-1 handful green vegetables

-1 potato

-1 celery

-An appropriate amount of onion, ginger and garlic

-50g of spicy hot pot base

-An appropriate amount of edible oil

-An appropriate amount of chili powder

-An appropriate amount of light soy sauce

-An appropriate amount of coriander

Recipe for Xuewang

1. Preparation

Put pig blood and fat intestines Wash , bean skin, tofu and other ingredients and set aside. Cut Chinese cabbage, green vegetables, potatoes, celery and other vegetables into appropriate-sized pieces. Chop the onion, ginger and garlic into mince and set aside.

2. Boil pig blood

Cut the pig blood into pieces, blanch it in boiling water, take it out and set aside.

3. Cook the fat intestines and bean curds

Cut the fat intestines into segments, blanch them and remove them. Cut the tofu skin into pieces of appropriate size, blanch them, remove and set aside.

4. Cook tofu and vegetables

Cut the tofu into pieces, blanch them in boiling water, remove them and set aside. Blanch the cut vegetables in boiling water, remove and set aside.

5. Stir-fry the seasonings

Pour an appropriate amount of cooking oil into the pot, add the onion, ginger and garlic and stir-fry until fragrant. Add the spicy hot pot base and an appropriate amount of chili powder and stir-fry until fragrant.

6. Fried sausages and bean curds

Put the blanched sausages and bean curds into the pot and stir-fry evenly.

7. Add the cooked ingredients

Put the blanched pig blood, tofu and vegetables into the pot and stir-fry evenly.

8. Add seasonings

Pour in an appropriate amount of light soy sauce, add an appropriate amount of water, bring to a boil, and cook until the soup thickens.

9. Plate

Place the cooked Xuewang on a plate and sprinkle with appropriate amount of coriander.