Q: What are the key ingredients for Mao Xue Wang?
A: The key ingredients include pork blood, beef tripe, ham sausage, bean sprouts, Chinese cabbage, and scallions.
Q: How do you enhance the flavor of Mao Xue Wang?
A: The flavor is enhanced with seasonings such as Sichuan peppercorns, ginger, garlic, red oil bean paste, hot pot base, pepper powder, thirteen spices, soy sauce, and chicken essence.
Q: Is it necessary to precook the vegetables for Mao Xue Wang?
A: Yes, briefly stir-frying the bean sprouts and cabbage with salt before using them as a base in the bowl is a crucial step.
Prepare the ingredients: bean sprouts, cabbage, ham sausage, pork blood, beef tripe, minced ginger and garlic, and chopped scallions.
In a pan, heat oil and stir-fry the cabbage and bean sprouts with some salt until they are partially cooked. Place them in a bowl as a base.
Heat oil in the pan again, add Sichuan peppercorns, ginger, and garlic for aroma. Then add red oil bean paste and hot pot base. Stir-fry until aromatic and the oil turns red. Add water and season with pepper powder, thirteen spices, soy sauce, and chicken essence.
Once the soup boils, add ham sausage and pork blood. Cook for about a minute, then add the beef tripe and continue cooking until it boils again. Quickly remove from heat and transfer to a serving dish.
Sprinkle chopped scallions on top. Heat oil in the pan once more, add Sichuan peppercorns and dry chili, and fry until fragrant. Pour this over the dish to finish.