maoxuewang
By MyronWeber
It is said that in the early years of the Republic of China, there was a butcher surnamed Wang in Ciqikou, Chongqing, who processed the leftovers of meat sales at a low price every day. His daughter-in-law Wang Zhangshi felt it was a pity, so he set up a small stall selling the chop suey soup on the street, using pig head meat, pig bones and peas to make the soup. Add pig lungs, fat intestines, add ginger, pepper, and cooking wine to simmer it over low heat. The taste was particularly good. Later, in the chop suey soup, Wang Zhangshi added fresh pig blood. Unexpectedly, this blood became more tender and tasted more delicious. Because this kind of "Xuewang" is different from the "Wangzi" formed in squares sold on the market. It is made of fresh pig's blood quickly and is relatively rough, so it is called "Maoxuewang". "Mao" is the Chongqing dialect, which means rough and sloppy
Recipe Recommendations
- black fungus 20 grams
- pig heart 5 pieces
- cabbage 300 grams
- cucumber 30 grams
- mushrooms 20 grams
- bean sprouts 50 grams
- pig tongue 5 pieces
- beef omasum 5 pieces
- ham a
Steps for maoxuewang
1
Put the pepper oil into the pan over high heat, add the hot pot ingredients, ginger, and saute until fragrant.2
Add the stock, bring to a boil, add cabbage, bean sprouts, cucumber, mushroom, and cook for ten minutes.3
Put the cooked ingredients into a bowl and make the base material. Leave the soup in the pan and bring to a boil. Add the pork red, ham, pork heart and pork tongue, and cook for 5 minutes.4
Put it on the dough, and then add garlic foam, pepper, dried pepper, spring onion, sesame oil.5
Heat the pot, add a spoonful of oil, bring to a boil, pour on top, and add coriander chopped green onion!!! It smells fragrant