What is Mao Xuewang What s in Mao Xuewang

Mao Xuewang is made of duck blood and hairy belly offal as the main ingredients, and the cooking skills are mainly boiled, and the taste belongs to a spicy and spicy special dish. Mao Xuewang originated in Chongqing, popular in Chongqing and southwest China, is a famous traditional dish, this dish is the raw blood Wang is hot and eaten, and hairy belly chop as the main ingredient, so it is named. Mao Xuewang is a special dish in Chongqing and one of the originators of Chongqing Jianghu cuisine.

Mao Xuewang originated in the ancient town of Ciqikou in Chongqing and is a famous snack in Chongqing. Later, it was further developed and developed into many ways to eat, and hot pot is one of them. Now the popular Mao Xuewang is a small hot pot developed on the basis of a hot pot restaurant in Qixinggang, which is characterized by red and bright soup, spicy and tender fresh, strong flavor and thick flavor, duck blood cold, has the effect of preventing and treating iron deficiency anemia and detoxification, anemia and people who are often in contact with dust environment are especially suitable for eating, which can help supplement iron and remove dust and metal particles in the intestines, but it is not advisable to eat too much, so as not to increase the cholesterol content in the body.

The practice of Mao Xuewang hot pot.

Step 1

Prepare the ingredients you use and prepare the spices.

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Wash the soybean sprouts and cut the duck blood into strips.

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Wash and slice the oyster mushrooms, wash and shred the shutters.

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Soak the beans in two parts, wash the cabbage and cut into pieces.

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Fill the pot with water, bring to a boil and blanch the cabbage, remove it and put it directly into the small hot pot to pad the bottom.

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Blanch the duck blood in boiling water, remove it, add oil, and fry the pepper and chili flakes.

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Add the soybean sprouts and stir-fry the raw soybean sprouts, and put the fried soybean sprouts on top of the cabbage in the hot pot.

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Stir-fry again in the pot, add oil, stir-fry in Pixian spicy sauce, stir-fry the red oil and add green onion and ginger and stir-fry until fragrant.

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Add the stock and bring to a boil, add the blanched duck's blood and cook for 2 minutes.

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Then add the bean bubbles and oyster mushrooms, and finally add the shutters and cook slightly.

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Pour all the ingredients into a hot pot lined with soybean sprouts and cabbage, and heat with oil in a separate pot.

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Add the dried chili peppers and fry until fragrant, and pour the fried chili oil into the hot pot.

Mao Xuewang is a hodgepodge of meat and vegetables, cooked with a variety of ingredients, and the side dishes are: duck blood, hairy belly, fat intestine (cooked), ham, bean sprouts, vermicelli, cucumber, enoki mushroom, duck intestine, fried tofu, etc., and according to personal preferences, you can also add your own ingredients.

Mao Xuewang. Mao Xuewang is a special dish of Sichuan cuisine, and one of the originators of Chongqing Jianghu cuisine, which has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee.

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly boiled, and the taste is spicy. It originated in Chongqing and is popular in southwest China, and is a famous traditional dish.

Mao Xuewang is also called "Mao Xuewang", its taste is numb, spicy, fresh, fragrant four flavors, the word "Xuewang" refers to blood tofu, generally with duck blood, individual will also use pig blood.

Mao Xuewang. It is a hodgepodge of meat and vegetables, boiled with a variety of ingredients. The side dishes are: duck blood, hairy tripe.

Fatty sausage (cooked), ham, bean sprouts, vermicelli, cucumber, enoki mushroom, duck intestine, fried tofu, etc. (you can also add your own ingredients according to your personal preferences).

Ingredients: hot pot base, Sichuan pepper, dried chili, green onion, garlic, salt, cooking oil, chicken essence.

Cooking wine, light soy sauce, sugar.

1. First of all, the ingredients are cleaned, the duck blood slices, fat intestine shreds, ham slices are ready for later use, the vermicelli is soaked soft, pay attention to the very much cooked in advance, according to personal preferences can be added or subtracted ingredients.

2. Pour water into the pot and heat it, pour in the hairy belly, put in a small amount of salt, and take it out of the pot for about 1 minute.

Then put the duck blood into the pot, and when the duck blood is slightly whitish, you can pick it up and set aside.

3. After everything is ready, wipe the pot clean, pour in a small amount of cooking oil, pour in the bean sprouts after the oil is hot, and stir-fry constantly.

4. Pour an appropriate amount of cooking oil into the pot, pour in garlic, peppercorns, and green onions after heating, and keep stir-frying, friends who like to eat spicy can now put the dried chili peppers into the pot and stir-fry, and wait until the fragrance is poured into the hot pot base, and pour the hot pot base into the water after the hot pot base is melted and boiled.

5. After the soup is boiled, pour in vermicelli, fat sausage, ham and duck blood, hairy tripe, taste the taste, put in an appropriate amount of salt according to the taste, and then pour in an appropriate amount of light soy sauce, cooking wine, sugar, and chicken essence to season and adjust the color.

Cook for another 5-8 minutes and you're ready to cook!

In addition to hot pot in Chongqing cuisine, the taste of Mao Xuewang is the most unforgettable, and lovers of duck blood and hairy belly chop are even more addicted to it.

Spicy hairy and bloody practice.

Step 1

Preparation of ingredients. Step 1

Duck blood and luncheon meat cut into slices 10 mm thick.

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The shutters are washed and cut into comb-shaped filaments; large intestine sections; Dried chili peppers and millet spicy chili peppers cut into rings; Slice the ginger, mince the garlic, and chop the green onion.

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Put the duck blood in a hot water pot, add green onions, ginger and cooking wine to the pot, cook for 1 minute, then remove and set aside.

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Pour rapeseed oil into a wok, add dried chili peppers and fry over low heat until fragrant, pour in soybean sprouts and salt and stir-fry until the bean sprouts are cooked, then put them out and spread them into the bottom of the bowl.

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Pour a little rapeseed oil into the pot, stir-fry the Chongqing hot pot base and bean paste over high heat, pour in millet spicy, add rice wine and chicken stock, and bring to a boil over high heat.

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Add luncheon meat, duck blood, and large intestine in turn, cook for 3 minutes, then add beef shutters and hairy tripe to cook for 1 minute, then turn off the heat, put it in a bowl, and top with minced garlic and green onions.

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Pour 3 tablespoons of rapeseed oil into the wok, put in the dried chili pepper and Sichuan pepper when it is hot, turn 1 section to low heat and fry until fragrant, then turn off the heat.

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Just pour it on the hairy blood.

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No, the hot pot is full of blood.

So how did Mao Xuewang come about! How did this dish come about? Today, let's explore the origin story of Mao Xuewang together!

It was still in the 40s of the last century, or the period of the War of Resistance against Japanese Aggression and the Civil War, on the side of a wharf in the ancient town of Ciqikou in Shapingba, Chongqing, there was a butcher who sold meat, surnamed Wang, everyone called him Wang Butcher, Wang Butcher sold meat every day, there would be a pig offal left, and it was a pity to throw it away, so it was sold at a low price. Because the disposal of these pig offal is very low, the daughter-in-law of the butcher Wang felt that it was a waste and tried to find a way to use these offal.

Wang's daughter-in-law set up a snack stall next to the meat stall and sold the miscellaneous soup on the spot. Wang's daughter-in-law changed the pig's head meat, pig lung leaves, pork belly, pork bones, fat intestines, etc., added ginger, cooking wine, chili, pepper, pepper and other seasonings, simmered over low heat, and boiled into soup after adding peas and other ingredients.

One day, there was some pig blood left in the meat stall, and the daughter-in-law of the king had an idea, so she put the pig blood into the boiling soup together, who knows, as soon as you drink this soup, the taste is not only delicious, but also more fragrant! And the raw blood is more and more boiled, the fresher it is, it is very delicious and delicious!

So, after that, Wang's daughter-in-law put some raw blood in the mixed soup every time, so that the customers who ate it gradually increased, and everyone praised this delicious mixed soup! Because this dish has pork leftovers such as hairy tripe as ingredients, and it is scalded and eaten with raw blood, everyone named it Maoxuewang.

That's how Mao Xuewang's name spread!

This is the historical story of Mao Xuewang!

In the 40s of the 20th century, there was a butcher surnamed Wang at the water wharf of Ciqikou Ancient Town, Shapingba, Chongqing, who disposed of the leftover pieces of meat at a low price every day. Wang's daughter-in-law Zhang felt that it was a pity, so she sold a small Mengtuan stall selling miscellaneous soup on the street, simmered it with pig's head meat, pork bones into ginger, Sichuan pepper, and cooking wine over low heat, and boiled it into soup with peas, adding pork lungs and fat intestines, which tasted particularly good. In an accidental Jizhi Song Tangerine Club, Zhang's put fresh pig Xuewang directly into the cherry acres in the chop soup, and found that the more Xuewang was cooked, the more tender and the taste was fresher.

This dish is to eat raw blood wang hot and fresh, so it is named Mao Xuewang. "Mao" is the Chongqing dialect, which means rough and sloppy. And there are hairy belly shutters and other miscellaneous materials as the main material.

Mao Xuewang means hairy belly plus blood Wang, so it is called Mao Xuewang! The origin is a dish that the chef inadvertently researched when making Chongqing hot pot!

Hello! It is rumored that Mao Xuewang's name is ** due to its founder's surname Mao, so it was named Mao Xuewang. The famous dish of Mao Xuewang originated in Sichuan, and it can be known from the place of origin that this dish is characterized by spicy.

The main ingredient of Mao Xuewang is Xuewang and hairy belly chops, Xuewang has a characteristic that the more it is cooked, the more tender it is, and Mao also has the meaning of being rough and lacking in Sichuan locally, so the production of this dish is very wild, and the raw blood is added to all kinds of scraps, and the more it is cooked, the more fragrant it is.

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly cooked, and the taste is spicy. It originated in Chongqing, popular in the southwest of the Peiyou area, is a famous traditional dish, this dish is the raw blood is hot and eaten, and hairy belly offal is the main ingredient, so it is named.

The origin of Mao Xuewang's name 70 years ago, there was a butcher surnamed Yinshu at Minqiaoshui Wharf in the ancient town of Ciqikou in Shapingba who disposed of the leftover pieces of meat at * price every day. Wang's daughter-in-law, Zhang, felt that it was a pity, so she set up a stall selling miscellaneous soup on the street, boiled into soup with pig's head meat, pork bones and peas, added pig lung leaves, fat intestines, and simmered with ginger, peppercorns, and cooking wine over low heat, which tasted particularly good. By chance, Zhang's put fresh pig Xuewang directly into the chop soup, and found that Xuewang became more tender and fresher the more he cooked.

This dish is to eat the raw blood and the hot bridge and beat the key now, so it is named Mao Xuewang.

70 years ago, there was a butcher surnamed Wang at the water wharf in the ancient town of Ciqikou in Shapingba to dispose of the offal pieces left over from the sale of meat every day at the * price. Wang's daughter-in-law Zhang felt that it was a pity, so she set up a stall selling miscellaneous soup on the street, boiled into soup with pig's head meat, pork bones and peas, added pig lung leaves, fat intestines, and put in ginger, peppercorns, and cooking wine of the old relatives and simmered over low heat, which tasted particularly good. By chance, Zhang's put fresh pig Chi Ze Xuewang directly into the chop soup, and found that Xuewang became more tender and fresher the more it was cooked.

This dish is to eat the raw blood code shed Wang, so it is named Mao Xuewang.

Mao Xuewang is composed of some hairy belly and blood Wang. In fact, it is the name of a table of hot pot, he is mainly in the Chongqing area in the south, so Heng Zhiyuan is very flavorful and distinctive.

Mao belly, blood tofu, hair and blood. Blood Wang, the meaning of blood tofu.

I don't know, but it has something to do with the blood clot in it.