Sichuan classic, no explanation ~! I remember the first time I ate maoxuewang was when I was in junior high school. I was in a small Sichuan restaurant and I couldn’t help loving it. A big pot of red fire on the dinner table, spicy temptation, no one can stop!


600 Duck blood
1 Root fat intestines
500 Kemaodu
100 Kekuan powder
500 Kehuang bean sprouts
150 Hot pot seasoning
Moderate salt
A little prickly ash
5 Clove garlic
Proper amount of vegetable oil
Half a spoonful of sugar w.
A little scallion
A little ginger
5 Spoon cooking wine


Step 1
A large collection of raw materials. Remove the root of soybean sprouts, wash and control dry; Soak the powder in water.

Step 2
The fat intestines were cut into rhombic slices.

Step 3
Cut the tripe into 1.5cm strips; Cut duck blood into 1cm thick slices, wash and set aside.

Step 4
Bring to a boil in a wok, add 2 tbsp cooking wine and blanch for 1 minute.

Step 5
Take it up and cool it.

Step 6
Continue to pour duck blood and blanch thoroughly.

Step 7
Take it up and cool it.

Step 8
Heat the frying pan, add proper amount of vegetable oil, saute scallion, add soybean sprouts and stir fry.

Step 9
Add a little salt, stir fry, put in the bottom of the basin.

Step 10
Heat the frying pan again, add vegetable oil, pepper, onion, ginger and garlic.

Step 11
Add the hot pot bottom material, stir well, add half pot of boiling water and bring to a boil.

Step 12
Add in the powder and duck blood and bring to a boil.

Step 13
Add a little salt, half a spoonful of sugar, 3 spoonfuls of cooking wine, and a little soy sauce. Bring to a boil, taste the salt, adjust to the appropriate salinity, and continue to cook for 3 minutes.

Step 14
Add the tripe, boil for 1 minute and turn off the heat.

Step 15
Take out all the ingredients in the pan, cover the fried soybean sprouts, pour in the proper amount of the original soup, and put on the chopped garlic.