How to Cook Authentic Mao Xue Wang: A Step-by-Step Guide14

Mao Xue Wang, a delectable and spicy Sichuan dish, is a symphony of flavors and textures that tantalizes taste buds with its complexity. Its name literally translates to "hairy blood soup king," referring to the coagulated duck blood that is a key component of the dish. While the preparation may seem daunting, this step-by-step guide will empower you to create an authentic Mao Xue Wang in your own kitchen.

Ingredients

For the Soup Base:

1 whole chicken (about 3 pounds)
1 large pork bone
1 large piece of ginger, sliced
6 cloves garlic, smashed
8 cups water
1/2 cup Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt to taste

For the Mao Xue Wang Mix:

1 pound duck blood, cut into cubes
1 pound pork belly, thinly sliced
1 pound beef tripe, cleaned and cut into strips
1 pound pork intestines, cleaned and cut into sections
1 pound beef tendon, sliced
1 pound bamboo shoots, sliced
1 pound Chinese cabbage, chopped
1 cup lotus root, sliced
1/2 cup wood ear mushrooms, soaked and sliced
1/2 cup shiitake mushrooms, soaked and sliced
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
1/4 cup chopped cilantro
1/4 cup chopped green onions

For the Spice Paste:

1 tablespoon Sichuan peppercorns, toasted and ground
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1/4 cup vegetable oil

Instructions

Step 1: Make the Soup Base

Place the chicken, pork bone, ginger, and garlic in a large pot or Dutch oven. Add 8 cups of water, Shaoxing wine, soy sauce, sesame oil, and salt. Bring to a boil, then reduce heat and simmer for 2 hours, or until the chicken is tender and the broth is flavorful.

Step 2: Prepare the Mao Xue Wang Mix

Prepare the duck blood, pork belly, beef tripe, pork intestines, and beef tendon by boiling them separately for 5-7 minutes. Drain and set aside.

Slice the bamboo shoots, Chinese cabbage, lotus root, wood ear mushrooms, shiitake mushrooms, green bell pepper, and red bell pepper.

Step 3: Make the Spice Paste

In a small bowl, combine the Sichuan peppercorns, chili powder, cumin, coriander, five-spice powder, and salt. Heat the vegetable oil in a small skillet over medium heat and add the spice paste. Cook for 1-2 minutes, or until fragrant.

Step 4: Assemble the Mao Xue Wang

Remove the chicken from the broth and shred the meat. Strain the broth to remove any impurities.

In a large pot or Dutch oven, bring the broth to a boil. Add the duck blood, pork belly, beef tripe, pork intestines, beef tendon, bamboo shoots, Chinese cabbage, lotus root, wood ear mushrooms, shiitake mushrooms, green bell pepper, and red bell pepper. Reduce heat and simmer for 30-45 minutes, or until all the ingredients are heated through.

Add the spice paste and simmer for an additional 15 minutes, or until the flavors have melded.

Step 5: Serve

Transfer the Mao Xue Wang to a large serving bowl and top with chopped cilantro and green onions. Serve with rice or noodles.

Tips
If you can't find duck blood, you can substitute it with chicken blood or pork blood.
To make the dish spicier, add more chili powder or Sichuan peppercorns to the spice paste.
For a more authentic flavor, use a combination of fresh and dried spices in the spice paste.

2024-12-08

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