On a cold winter day, a bowl of steaming Mao Xuewang can always dispel the cold and bring a full sense of happiness.
Mao Xuewang, a classic dish originating from the Sichuan-Chongqing region, has won the love of countless diners with its unique spicy taste and rich ingredient combination.
Today, let's make this mouth-watering Mao Xuewang dish at home!
Ingredients: 200 grams of beef slices, 1 piece of pig blood, 150 grams of soybean sprouts, 1 piece of tofu skin, 1 package of hot pot base, 1 small handful of Sichuan pepper, dried chili, ginger slices, garlic cloves, green onions, light soy sauce, salt, water.
After that, marinate the beef slices with a small amount of salt and light soy sauce for 10 minutes; Cut the pig's blood into thin slices and soak it in water to remove the fishy smell; Wash and drain the soybean sprouts; Cut the tofu skin into wide strips and set aside.
Stir-fry the base: Add an appropriate amount of oil to the pot, add Sichuan pepper and dried chili pepper and stir-fry until fragrant, then add the hot pot base, ginger slices, and garlic cloves and stir-fry until the base melts. Add water: Pour in enough water, bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes to allow the flavor of the base to fully integrate into the soup.
Blanching ingredients: First put ingredients that are not easy to cook, such as beef slices and pork blood slices, into the soup and cook, then add soybean sprouts, tofu skin and other vegetables, and continue to cook for 2-3 minutes.
Season and enjoy: According to personal taste, add an appropriate amount of salt and light soy sauce to taste, and sprinkle with green onions to increase the aroma. Finally, pour the boiled Mao Xuewang into a large bowl, and the steaming Mao Xuewang can be served!
Tips: In order to make Mao Xuewang more delicious, you can choose a high-quality hot pot base. When cooking, pay attention to the control of heat to avoid overheating the ingredients and affecting the taste. According to personal preference, other ingredients such as hairy tripe, duck blood and other ingredients can be added to enrich the taste of hairy blood.
Such a bowl of fragrant, spicy and delicious Mao Xuewang is not only a delicacy, but also a taste of home. On this winter day, sitting around a table with your family and sharing this bowl of steaming Mao Xuewang will make the warmth of home and the happiness of food intertwined, becoming the most beautiful memory in our hearts. You might as well try this family version of the Mao Xuewang method to make the taste of home even stronger!