If there is any dish that is most similar to Chongqing hot pot, it must be Maoxuewang. The variety is rich, spicy and fragrant, and the bright red soup is made by stir-frying and boiling the base ingredients of Chongqing hot pot~ In addition to the order of ingredients, making Maoxue is how to stir-fry and boil the soup base. Today Sister Quan found the most authentic way to make Maoxuewang. After making it, ask your Chongqing friends to identify it and make sure they agree~

Ingredients

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Duck blood 300g/Meilin lunch 100g meat/100g tripe

70g yellow throat/200g squid/100g bean sprouts

50g hot pot powder/20g dried mushrooms

Base: 100g hot pot base / 30g dried chili pepper

20g dried peppercorns/30g green onions/30g garlic

30g ginger slices/30g onions/20g celery

10g coriander/30g bean paste /10g cooking wine

10g vinegar/5g pepper oil/30g sesame oil

Salt/chicken essence/oil/water

Steps

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Soak the dried mushrooms in water and set aside. Pour an appropriate amount of oil into the pot, add dried Sichuan peppercorns, dried chili peppers, onions, ginger slices, green onion segments and garlic, stir-fry evenly, stir-fry until fragrant, add bean paste and continue stir-frying, add hot pot base ingredients and stir well, then add Add appropriate amount of cooking wine and water, add coriander and celery, cook for 5 minutes, then sieve to remove the residue, and set aside the soup base.

Pour an appropriate amount of water into the pot, blanch the bean sprouts and hot pot powder, and set aside.

Pour the tripe, yellow throat, fresh squid, luncheon meat and shiitake mushrooms into the pot, blanch and set aside.

Pour an appropriate amount of salt, cooking wine and vinegar into the pot, mix evenly, then pour in the duck blood, blanch the water and set aside.

Return the soup base to the pot, heat it up and pour in the chicken essence. Add the duck blood into the soup. After cooking for 1 minute, pour the freshly blanched ingredients into the pot and add pepper oil and sesame oil to taste. Finally, cook for 30 seconds, pour the base soup and cooked ingredients into a bowl, and add an appropriate amount of minced garlic.

Pour an appropriate amount of oil, dried Sichuan peppercorns and dried chili peppers into another pot, stir fry until fragrant and pour it on the prepared Maoxuewang, and it’s done~

Reminder

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The main ingredient of Maoxuewang is duck blood. After the water in the pot is boiled, pour the duck blood into the pot, add cooking wine, salt and a little vinegar. Play the role of removing fishy smell. When blanching other ingredients, you can also add an appropriate amount of cooking wine according to your own conditions.