Mao Xue Wang: A Sichuan Spicy Stew Recipe
Notes
Ingredients:
- Appropriate amount of pork blood
- Beef tripe, as needed
- Ham sausage, to taste
- Bean sprouts, as required
- Chinese cabbage, suitable amount
- Chopped scallions, as needed
- Sichuan peppercorns, to taste
- Minced ginger and garlic, as per preference
- Red oil bean paste, to taste
- Hot pot base, as needed
- Pepper powder, to taste
- Thirteen spices, as required
- Soy sauce, to preference
- Chicken essence, as needed
- 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.
- High in protein from pork blood and beef tripe
- Contains various vitamins and minerals from vegetables
- Calorie count varies depending on the amount of oil and meat used