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
Begin by cleaning the pork intestine thoroughly and cut it into bite-sized pieces. Rinse the beef tripe under cold water and slice it into thin strips. Cut the blood curd into cubes and set all ingredients aside.
- 2
Prepare the Broth
In a large pot, heat the chicken broth over medium heat. Add the sliced ginger, minced garlic, and Sichuan peppercorns to the pot. Let it simmer for about 10 minutes to allow the flavors to meld.
- 3
Cook the Tripe and Intestine
Add the beef tripe and pork intestine to the pot. Allow them to cook for 15-20 minutes, or until tender. Stir occasionally to prevent sticking.
- 4
Add the Blood Curd
Once the tripe and intestine are tender, gently add the blood curd cubes to the pot. Allow them to heat through for about 5-7 minutes.
- 5
- 6
Finish with Sesame Oil
Drizzle sesame oil over the broth just before serving. This adds a wonderful aroma and flavor.
- 7
Serve
Ladle the Mao Xue Wang into bowls, garnish with chopped green onions and fresh cilantro, and serve hot.
