Chongqing Mao Xue Wang (Spicy Blood Curd and Assorted Ingredients in Hot Pot)
Chongqing Maoxiewang is a bold and unrestrained Sichuan classic, renowned for its generous ingredients, fiery spice, and savory, appetizing flavor.
Its star ingredient, duck blood jelly, boasts a tender texture that melts in the mouth, complemented by an array of accompaniments including beef tripe, pork intestine, luncheon meat, eel, bean sprouts, wood ear mushrooms, and dried tofu.
Preparation begins by blanching vegetables like bean sprouts and arranging them at the bottom of the bowl. A generous amount of beef tallow is then poured into a wok, where bean paste, dried chili peppers, Sichuan peppercorns, ginger slices, garlic slices, star anise, and cinnamon are stir-fried until a deep red oil emerges. Broth is added and slowly simmered to create a rich, aromatic base.
Ingredients like duck blood, beef tripe, and pork intestine are then added to the broth one by one and cooked through.
Once cooked, ladle the broth and ingredients over blanched vegetables in bowls. Top with minced garlic, chopped scallions, and dried chili segments, then drizzle with hot oil to enhance the aroma.
The broth of Maoxiewang boasts a vivid red hue, thick consistency, and intense spiciness. The duck blood gelatin has a silky texture, while the beef tripe offers a crisp-tender bite. All ingredients fully absorb the broth’s fiery essence, creating this deeply satisfying dish.
Whether at family gatherings or friends’ get-togethers, Maoxiewang always takes center stage on the table, showcasing the bold and unrestrained culinary style of Chongqing cuisine.
