Maoxuewang: Spicy Offal and Blood Stew
capturing the essence of Sichuan cuisine with its signature “numbing, spicy, hot, fresh, and fragrant” flavors:
I. Core Ingredients
- Essential Main Ingredients
- Duck blood (tender, odor-free, sliced 1cm thick)
- Beef tripe (thick, non-bleached slices, added last)
- Soybean sprouts (for crunch, used as base)
- Luncheon meat (Maling brand recommended)
- Eel segments / Pork aorta (adds authentic richness)
- Optional Additions
- Beef omasum, wood ear mushrooms, lettuce stems, dried tofu slices, etc.
II. Soul Seasonings
- Base Sauce: 50g beef tallow hotpot base (e.g., Dahongpao/Qiaotou brand) + 30g Pixian chili bean paste (stir-fried until oily and red)
- Aromatics: Dried chili segments, Sichuan peppercorns (green ones for extra numbing), minced ginger/garlic, scallion sections
- Umami Boosters: Cooking wine, light soy sauce, sugar (pinch), chicken powder/salt (adjust to taste)
- Broth: 800ml pork bone broth or water
III. Key Steps
-
Prep Work
- Blanch duck blood in cold water with cooking wine for 1 minute to remove gaminess;
- Blanch tripe/aorta for 10 seconds, then ice-bath (prevents toughness);
- Blanch bean sprouts and tofu slices for 1 minute, spread in serving bowl.
-
Stir-fry Base
- Heat 3 tbsp rapeseed oil, sauté dried chilies and peppercorns on low heat;
- Add ginger, garlic, scallions, and chili bean paste; stir-fry until red oil emerges. Melt hotpot base;
- Season with light/dark soy sauce and sugar.
-
Cooking Sequence
- Pour in broth/water, boil 5 minutes. Adjust salt/chicken powder;
Add hardy ingredients first: Duck blood and eel (simmer 3 mins), luncheon meat (1 min);
Add delicate ingredients last: Tripe and aorta (blanch 20 seconds), then turn off heat.
- Pour in broth/water, boil 5 minutes. Adjust salt/chicken powder;
-
Sizzle Finish
- Pour entire mixture into bowl over sprouts. Top with minced garlic, dried chilies, and peppercorns;
- Heat 2 tbsp oil to 180°C (350°F) and drizzle over aromatics—creating a “sizzle” to release fragrance.
IV. Authenticity Tips
- Broth must be rich and cling to flavors—beef tallow and chili bean paste are essential;
- Follow strict cooking order: “Vegetables first, meats next, tender items last”;
- Garnish with cilantro and white sesame before the sizzle finish.
This method replicates Chongqing’s “rivers and lakes” (jianghu) culinary spirit, delivering bold layers of spice and aroma. Best served with steamed rice.
- Essential Main Ingredients
Sichuan Spicy Rabbit Heads (Malatu Tou) Recipe
Sichuan Spicy Rabbit Heads (Malatu Tou) Recipe
The method is roughly as follows: First, trim and prepare the rabbit heads, removing any gaminess. Then, use stewing to remove residual blood. Afterwards, impart a light color using Sichuan-style master stock. Finally, stir-fry chili powder, sesame seeds, and other ingredients in a wok until fragrant, add the rabbit heads, and let them fully absorb the flavors of numbing spice, heat, sweetness, and umami.
Detailed Steps:
Prepare the rabbit heads: Wash fresh rabbit heads thoroughly. Trim off unwanted parts like ear roots, eyelids, and the windpipe/larynx.
Remove gaminess: Marinate the rabbit heads with cooking wine, ginger, scallions, etc., for half an hour to remove any gamey taste.
Stew to remove blood: Place the rabbit heads in a pot and stew them to remove any remaining traces of blood.
Color with Sichuan master stock: After stewing, place the rabbit heads in Sichuan master stock (lu shui) for approximately 50 minutes to achieve a light color.
Stir-fry for flavor absorption: Heat rapeseed oil in a wok over medium-high heat (until around 70% hot). Add chili powder, sesame seeds, sugar, salt, etc., and stir-fry until fragrant.
Add the rabbit heads: Add the braised rabbit heads to the wok. Continue stir-frying for approximately 50 minutes, allowing the heads to fully absorb the flavors.
Serve: Plate up the stir-fried spicy rabbit heads and enjoy!Important Notes:
Clean the rabbit heads meticulously, paying special attention to the inside (oral cavity and nasal passages).
When stewing the rabbit heads, use aromatics like scallions and ginger, or cooking wine, to eliminate gaminess.
During the stir-frying step, adjust the amounts of chili powder and sesame seeds according to personal preference.
For a stronger numbing and spicy flavor, Sichuan pepper powder (huajiaofen/mala) can be added.https://otieu.com/4/9418979 Click Here to Support
Sichuan Mapo Tofu Recipe
（Spicy & Numbing Tofu Delight）
Ingredients:
400g soft tofu (cut into 1.5cm cubes)
80g minced beef (traditionally used) or pork
2 tbsp Sichuan chili bean paste (郫县豆瓣酱)
1 tbsp fermented black beans (豆豉, chopped)
1 tbsp Sichuan peppercorn powder (花椒粉)
1 tsp chili flakes (辣椒面)
2 cloves garlic (minced)
1 tsp ginger (minced)
200ml stock or water
1 tbsp light soy sauce
1 tsp sugar
2 tbsp cooking oil (preferably rapeseed oil)
1 tbsp cornstarch mixed with 3 tbsp water (for thickening)
Chopped garlic chives or spring onions for garnish
Instructions:
Prep tofu: Blanch tofu cubes in salted boiling water for 2 minutes to remove beany taste, then drain .
Toast peppercorns: Dry-roast Sichuan peppercorns until fragrant, grind into powder .
Cook meat: Heat oil, stir-fry minced beef until crispy and golden brown. Add ½ tbsp Sichuan peppercorn powder .
Build flavor base: Add chili bean paste, black beans, garlic, ginger, and chili flakes. Stir-fry until oil turns red .
Simmer tofu: Pour in stock/water, add tofu cubes gently. Season with soy sauce and sugar. Simmer 3-5 minutes .
Thicken sauce: Drizzle cornstarch slurry in 2 batches, swirling pan to thicken sauce evenly .
Finish: Sprinkle remaining peppercorn powder and garnish with fresh herbs .
Key Tips:
Use soft but not silken tofu for ideal texture
Control spiciness by adjusting chili amounts
Authentic version should have “mala” (numbing-spicy) balance
Serve with steamed rice to absorb the flavorful sauce! This iconic dish combines six key flavors: spicy, numbing, savory, fresh, tender, and aromatic .
