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Sichuan-style Maoxuewang

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillStewedlocal_fire_departmentSpicy
Allergens:warningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Preparation
00:00:05
warningStay safe

Curl your fingers inward like a claw when using a cleaver to cut meats to avoid cuts.

  • Cut 500g of duck blood into evenly sized thick slices
  • Cut 500g of fresh beef tripe into small pieces
  • Clean impurities from 2 pig aortas by turning them inside out, then cut into small pieces
  • Cut 300g of deboned eel into small sections
  • Slice 1 sausage into thin rounds
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Watch out

Cut the duck blood and aorta into even sizes, otherwise they will cook unevenly during blanching.

Ingredients:duck blood (500 g)beef tripe (500 g)pig aorta (2 piece)eel (300 g)sausage (1 piece)
Tools:cutting boardcleaver
02
Preparation
00:01:14
  • Chop 20g garlic, 20g ginger, and 20g millet chili into small bits
  • Chop 100g beef tallow hot pot base
  • Cut 20g dried chili into small segments
  • Cut 2 romaine lettuces in half and into short segments, and prepare soybean sprouts
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Watch out

Chop the hot pot base finely so it melts quickly and evenly during stir-frying.

Ingredients:Garlic (20 g)ginger (20 g)fresh red bird's eye chili (20 g)beef tallow hot pot base (100 g)dried chilies (20 g)Butterhead lettuce (2 piece)soybean sprouts (200 g)
Tools:kitchen scissorscleaver
03
Active Cooking
00:01:58
warningStay safe

Hot oil may splatter when adding spices, stand slightly to the side when adding them.

  • Heat the wok and add an appropriate amount of vegetable oil
  • Add Sichuan peppercorns, dried chili, and minced garlic to sear
  • Add romaine lettuce and soybean sprouts, stir-fry on high heat for 1 minute until tender
  • Season with an appropriate amount of salt and sugar halfway through
  • Stir-fry evenly, then remove and place at the bottom of the basin
local_fire_departmentStir-fry on high heat for 1 minute
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Watch out

Stir-fry vegetables quickly on high heat, otherwise they will release water and become mushy.

Ingredients:vegetable oil (30 ml)Sichuan peppercorns (5 g)dried chilies (10 g)minced garlic (10 g)Butterhead lettucesoybean sproutsSalt (3 g)sugar (2 g)
Tools:spatulawok
04
Active Cooking
00:02:43
warningStay safe

Boiling water droplets may splatter when scooping out blanched ingredients, move steadily to avoid burns.

  • Add an appropriate amount of water and 1 tsp salt to the wok
  • Bring to a boil and blanch the duck blood for 30 seconds, then remove
  • Add chopped aorta and tripe to scald for 10 seconds, then remove
  • Add water again and bring to a boil, adding cooking wine halfway
  • Once boiling, blanch the chopped eel for 30 seconds to remove muddy odors
  • Rinse a few times with water after blanching
local_fire_departmentBlanch on high heat for 30 seconds
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Watch out

If duck blood pieces are cut too small they will break in boiling water, and tripe/aorta will become tough if scalded too long.

Ingredients:Salt (5 g)duck blood (500 g)pig aorta (2 piece)beef tripe (500 g)cooking wine (15 ml)eel (300 g)
Tools:spider strainerwok
05
Active Cooking
00:04:05
warningStay safe

Hot rapeseed oil may splatter violently when meeting water or broad bean paste, keep a distance when adding ingredients.

  • Heat the wok until smoking, add rapeseed oil and heat to 70% hot
  • Add Sichuan peppercorns to sear
  • Add all prepared aromatics (garlic, ginger, millet chili, dried chili) and beef tallow hot pot base to stir-fry until fragrant and melted
  • Add 20g broad bean paste halfway to fry out the aroma
local_fire_departmentMedium-low heat to fry until fragrant
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Watch out

Stir constantly after adding broad bean paste, otherwise it will stick to the bottom and burn.

Ingredients:rapeseed oil (50 ml)Sichuan peppercorns (10 g)Garlic (10 g)ginger (20 g)fresh red bird's eye chili (20 g)dried chilies (10 g)beef tallow hot pot base (100 g)chili bean paste (doubanjiang) (20 g)
Tools:spatulawok
06
Active Cooking
00:04:46
warningStay safe

Boiling red soup is extremely hot, pour water slowly to prevent hot water from splashing.

  • After aromatics are fragrant, add appropriate water (about 4 times the amount of base), bring to a high boil
  • Season once boiling: add 2 spoons salt (approx. 4g), 1g white pepper, 1 tsp MSG, and a pinch of sugar for freshness
local_fire_departmentHigh heat to boil
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Watch out

The amount of water should be about 4 times the base, otherwise it will be too bland or too salty.

Ingredients:Salt (4 g)white pepper powder (1 g)MSG (3 g)sugar (3 g)
Tools:wok
07
Active Cooking
00:05:09
warningStay safe

Pour hot soup and ingredients into the basin steadily to avoid splashing and burns.

  • Add blanched ingredients (duck blood, tripe, aorta, eel) and sliced sausage
  • Turn to low heat and simmer for 1 minute to absorb flavors
  • Pour into the basin with the vegetable base after 1 minute
local_fire_departmentSimmer on low heat for 1 minute
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Watch out

Turn to low heat after adding main ingredients, otherwise boiling too long on high heat will make duck blood and tripe tough.

Ingredients:duck bloodpig aortabeef tripeeelsausage
Tools:basinwokladle
08
Preparation
00:05:40
  • Sprinkle minced garlic, chili powder, and roasted white sesame seeds over the ingredients in the basin
  • Finally, sprinkle the cut dried chili segments on top
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Watch out

Distribute the toppings evenly so that hot oil can activate the aroma everywhere when poured.

Ingredients:minced garlic (10 g)chili powder (20 g)white sesame seeds (10 g)dried chilies (20 g)
Tools:basin
09
Active Cooking
00:05:49
warningStay safe

Pouring hot oil will cause intense sizzling and slight splashing, wear gloves and keep a safe distance.

  • Heat the wok, add 1 full ladle of vegetable oil and heat to 70% hot
  • Once at 70% hot, pour the oil evenly over the chili and garlic in the basin
  • Finally, garnish with a few celery leaves and serve
local_fire_departmentHeat vegetable oil to 70% hot
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Watch out

Oil temperature must reach 70% hot to instantly activate the aroma of chili and garlic

if too low, it won't be aromatic

Ingredients:vegetable oil (70 ml)celery leaves (10 g)
Tools:wokladle

groceryAll Ingredients

duck blood500 g
beef tripe500 g
pig aorta2 piece
eel300 g
sausage1 piece
Garlic20 g
ginger20 g
fresh red bird's eye chili20 g
beef tallow hot pot base100 g
dried chilies40 g
Butterhead lettuce2 piece
soybean sprouts200 g
vegetable oil100 ml
Sichuan peppercorns15 g
minced garlic20 g
rapeseed oil50 ml
chili powder20 g
white sesame seeds10 g
celery leaves10 g
Salt10 g
sugar5 g
cooking wine15 ml
chili bean paste (doubanjiang)20 g
white pepper powder1 g
MSG3 g

blenderAll Tools Needed

cutting boardcleaverkitchen scissorsspatulawokspider strainerbasinladle