Shancheng Mao Xue Wang
A classic Chongqing dish with spicy and numbing flavors. Tender duck blood curd and crispy tripe soaked in chili oil—absolutely addictive!
Ingredients
20 items- Duck blood curd 300 grams
- Beef tripe (honeycomb) 200 grams
- Mung bean sprouts 250 grams
- Luncheon meat 100 grams
- Scallions 3 stalks
- Ginger 1 piece
- Garlic 5 cloves
- Dried red chilies 20 pieces
- Sichuan peppercorns 1 tablespoon
- Pixian broad bean paste 2 tablespoons
- Beef tallow hot pot base 50 grams
- Broth or water 500 ml
- Light soy sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar 1 teaspoon
- Salt to taste
- Chicken bouillon 1 teaspoon
- White sesame seeds 1 tablespoon
- Cilantro 2 sprigs
- Cooking oil 100 ml
Nutrition
Steps （8 steps）
Prepare ingredients: cube duck blood (1.5 cm thick), cut tripe into strips, slice luncheon meat, rinse bean sprouts. Slice ginger, garlic, and scallions; cut dried chilies into segments.
Bring water to a boil. Blanch bean sprouts for 1 minute, drain and place in serving bowl. In same water, blanch duck blood for 2 minutes to remove odor, drain. Separately, blanch tripe for 10 seconds, drain and set aside.
Heat 50 ml oil over medium heat. Sauté ginger, garlic, and scallions until fragrant. Add Pixian bean paste and hot pot base, reduce heat to low and stir-fry for about 2 minutes until oil turns red and aromatic.
Pour in broth or water, increase heat to high and bring to a boil. Add light soy sauce, cooking wine, sugar, salt, and chicken bouillon. Let it cook for 2 minutes to blend flavors.
Add duck blood cubes and luncheon meat; cook over medium heat for 3 minutes until infused. Finally add tripe and cook for 30 seconds, then turn off heat immediately.
Transfer everything (soup and ingredients) into the bowl with bean sprouts.
Heat remaining 50 ml oil in a small pot over low heat. Add dried chili segments and Sichuan peppercorns. Fry gently until chilies are crispy and slightly darkened, about 1 minute. Do not burn.
Pour the hot oil with chilies and peppercorns over the dish, sizzling. Sprinkle with white sesame seeds and chopped cilantro. Serve immediately.
Tips
Key tips: Blanch the tripe for no more than 10 seconds to keep it crunchy; stir-fry the bean paste on low heat to avoid burning; the final oil should be heated until just smoking to release maximum aroma from chilies and peppercorns.
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