It is said that the dish "Maoxuewang" was cooked several decades ago, at the Water Pier of the Ancient Town of Ciqikou, Shapingba, Chongqing, a butcher surnamed Wang treated the leftovers from meat sales every day at a low price. Wang's daughter-in-law Zhang felt it was a pity, so she started a small stall selling chop suey soup on the street. She used pig's head meat, pork bones and peas to make soup. Add pig lung lobes and fat intestines, add ginger, pepper, and cooking wine and simmer it over low heat. It tastes particularly good. By chance, Zhang directly put fresh raw pig blood into the chop suey soup and found that the blood became tender and tasted fresher. Because raw Xuewang was eaten right now, it was named Maoxuewang.
Winter mushrooms are rich in protein and a variety of essential trace elements. Winter mushrooms are tender, smooth and sweet. Dried mushrooms are delicious and fragrant. They are suitable for cooking, boiling, frying and frying. Meat and vegetables can be mixed into delicacies. Winter mushrooms are also a health food for preventing and treating colds, lowering cholesterol, preventing and treating liver cirrhosis, and having anti-cancer effects. <br />The therapeutic value of winter mushrooms:<br /> It is recorded in medical books that winter mushrooms are sweet and have mild medicinal properties. It has the effects of replenishing qi and stomach, supporting sores and detoxifying. It can treat body weakness, lack of food, pharyngitis, tracheitis, anemia, neurasthenia, glomerulonephritis edema, hypertension, increased cholesterol, waist and leg soreness and other diseases. <br />Just because I see the many benefits of winter mushrooms, I eat dishes made with winter mushrooms once or twice a week. Today, I introduce a simple and easy-to-make home-cooked dish called "Roast in Oyster Sauce for Two Winter".
