Mao Xue Wang

Ingredients

• Duck blood curds 300g
• Beef tripe 200g
• Pork intestine 150g (optional)
• Luncheon meat 100g (sliced)
• Bean sprouts 200g
• Wood ear mushrooms 50g
• Sichuan peppercorns 2 tbsp
• Dried chili peppers 30 pieces
• Pixian bean paste 3 tbsp
• Garlic 6 cloves (minced)
• Ginger 1 piece (sliced)
• Scallions 3 stalks
• Cooking wine 2 tbsp
• Vegetable oil 200ml

Steps

1. Blanch duck blood curds, tripe, and intestine separately, set aside.
2. Blanch bean sprouts and wood ear mushrooms, place in serving bowl.
3. Heat oil in a wok, sauté Pixian bean paste until red oil appears.
4. Add ginger, garlic, and half the dried chilies, stir-fry until fragrant.
5. Add water or broth, bring to boil, season with cooking wine.
6. Add tripe, intestine, and luncheon meat, cook for 3 minutes.
7. Add duck blood curds gently, simmer for 2 minutes.
8. Pour everything over the vegetables in the serving bowl.
9. Heat fresh oil, fry Sichuan peppercorns and remaining chilies until smoking.
10. Pour hot oil over the dish. Garnish with scallions and serve.