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Mao Xue Wang hotpot

Mao Xue Wang Hotpot

Mao Xue Wang hotpot is a specialty delicacy from the Sichuan-Chongqing region, famous for its numbing spicy flavor, fresh aroma, and rich variety of ingredients. This dish originated in Shapingba, Chongqing. "Mao" refers to the founder Chef Mao, and "Xue Wang" refers to duck blood curd, later developing into a hotpot with various ingredients. The broth is bright red with stimulating numbing spice, featuring diverse and abundant ingredients, making it a classic representative of Sichuan cuisine deeply loved by bold flavor enthusiasts.

1Ingredients needed

Main ingredients

  • Duck blood curd300g
  • Beef tripe200g
  • Spam/luncheon meat200g
  • Beef rolls250g
  • Enoki mushrooms200g
  • Tofu skin100g
  • Soybean sprouts150g
  • Wide glass noodles100g

Seasonings

  • Pixian broad bean paste3 spoons
  • Dried chilies30
  • Sichuan peppercorns2 spoons
  • Ginger1 large piece
  • Garlic1 whole head
  • Hotpot base1 pack
  • Light soy sauce2 spoons
  • Cooking wine2 spoons
  • Saltto taste
  • Sesame oil1 spoon
  • Cilantroa few sprigs

2Production steps

1

Prepare ingredients

Cut duck blood curd into cubes, wash beef tripe and slice, slice luncheon meat. Trim roots from enoki mushrooms and wash, cut tofu skin into strips, soak wide glass noodles in warm water until soft. Slice ginger, mince garlic, cut dried chilies into sections, chop cilantro.

2

Make the base sauce

Heat oil in pot, add ginger slices and minced garlic when hot and stir-fry until fragrant. Add Pixian broad bean paste and stir-fry over low heat until red oil appears, then add hotpot base and stir-fry. Add dried chilies and Sichuan peppercorns and continue stir-frying until fragrant, releasing the numbing spicy aroma.

3

Prepare the broth

Add enough boiling water, bring to boil over high heat then reduce to medium heat and cook for 10 minutes to allow seasonings to fully infuse into the soup. Add light soy sauce and cooking wine for seasoning, add salt according to taste.

4

Cook vegetables

First add ingredients that take longer to cook such as soybean sprouts, enoki mushrooms, tofu skin, and wide glass noodles, cook for 3-5 minutes. These ingredients need time to absorb flavors, so they should be added first.

5

Add meats

Add meat ingredients in sequence: duck blood curd, luncheon meat, beef rolls, beef tripe. Don't cook beef rolls and tripe for too long, just until they change color to maintain tender texture.

6

Season and serve

When all ingredients are cooked, drizzle with sesame oil and sprinkle with cilantro sections. The broth can continue to be used for cooking other favorite ingredients, such as vegetables, tofu, meatballs, etc.

💡Making Tips

  • •Pixian broad bean paste and hotpot base both contain saltiness, so add salt at the end according to taste to avoid over-salting.
  • •Quick-cooking ingredients like beef tripe and beef rolls should be added last - cooking too long will make them tough and affect texture.
  • •The amount of dried chilies and Sichuan peppercorns can be adjusted according to personal preference - add more if you prefer it spicier.
  • •Skim off any foam that forms during cooking to keep the broth clearer.
  • •Leftover broth can be refrigerated and used the next day to cook noodles - it's delicious!