Mao Xue Wang Recipe
Blood curd, tripe & intestine in spicy chili oil broth
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Thoroughly clean the beef tripe and pork intestines under cold running water. Cut them into bite-sized pieces. Rinse the blood curd and cut it into cubes. Set all the prepared ingredients aside.
- 2
Make the Broth
In a large pot, combine the chicken broth, minced garlic, sliced ginger, soy sauce, and Sichuan peppercorns. Bring to a boil over medium heat.
- 3
Cook the Tripe and Intestines
Once the broth is boiling, add the cleaned beef tripe and pork intestines. Reduce the heat to low and let it simmer for about 30 minutes or until the tripe is tender.
- 4
Add the Blood Curd
Carefully add the cubed blood curd to the pot and allow it to simmer for an additional 10 minutes.
- 5
- 6
Serve
Ladle the hot broth along with the tripe, intestines, and blood curd into bowls. Garnish with chopped green onions before serving. Enjoy your spicy Mao Xue Wang!