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

1. ‌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)
2. ‌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

1. ‌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.

2. ‌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.

3. ‌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.

4. ‌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

1. Broth must be rich and cling to flavors—beef tallow and chili bean paste are essential;
2. Follow strict cooking order: “Vegetables first, meats next, tender items last”;
3. 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.