Chongqing Mao Xu Wang Recipe - Mastering the 5 Key Characteristics: Spicy, Fresh, Fragrant, Slippery, and Delicious
Everyone likes to travel to Chongqing, just for the various foods. Restaurants of all sizes are distributed throughout the streets and alleys, from luxury hotels to roadside small shops, you can taste the local delicacies.
Today we bring you authentic Chongqing Mao Xu Wang, which is listed as one of the Four Great Cuisines of Chongqing, along with Chongqing Noodles, Chongqing Hot Pot, and Spicy Hot Pot.
Now, I'll teach you how to make Mao Xu Wang:
Ingredients:
Meat Dishes: Cut beef belly into long strips and soak in warm water for 20 minutes, then cut into long strips.
Snakehead fish: Remove the intestines, cut the body into 5cm segments.
Ham: Cut into long strips.
Blood: Cut into thick strips.
Vegetables: Goldthread greens soak in cold water, remove the roots. Black fungus soak in cold water, remove the roots, and tear into small pieces.
Cucumber and potato: Cut into thin slices. Shiitake mushrooms cut off the root ends.
Seasonings: Slice ginger and garlic into large pieces. Cut dried chilies into small segments and prepare hot pot base.
Fresh Soup Preparation:
Main Ingredients: 15kg beef bones.
Accessories: 1500g old chicken, 2000g old duck, 2000g pork elbow, 1000g pig belly.
Auxiliary Ingredients: 300g ginger, 500g scallion, 3g white pepper, 500g rice wine.
Production process:
(1) Slaughter and gut the chicken, duck, and pork elbow. Scrape and wash the pork elbow and pig belly clean. Break the beef bones. Put the beef bones, old chicken, old duck, pork elbow, pig belly into a boiling water pot for one water, take it out and rinse with clean water, then drain the water. Ginger is smashed, scallion is tied into a knot.
(2) Put the beef bones, old chicken, old duck, pork elbow, pig belly, ginger, scallion, white pepper, rice wine into a soup pot, add water, bring to a boil over high heat, remove foam, simmer over medium heat until the soup is milky white, fragrant and rich in flavor.
Technique points: Add enough water at once, do not add water halfway. The water should not be too full to avoid boiling over. Use high or medium heat to simmer.
Production method:
(1) Cut the duck blood and luncheon meat into 1cm thick, 4cm square pieces. Cut snakehead fish into 5cm segments. Wash the beef belly and cut into slices. Cut yellow throat into segments; Wash mung bean sprouts and cut dried chilies into 1cm small segments.
(2) Put the broth into the pot, add the special base, and simmer over low heat until fragrant, then add MSG and chicken broth to season.
(3) First put mung bean sprouts into the broth and cook until tender, then remove and put into a container. Then put the duck blood into the broth and cook until tender, remove and put into a container. Finally, put the snakehead fish, yellow throat, luncheon meat, and beef belly into the broth and cook through, remove and put into a container.
(4) Add hot oil, flower dewdrops oil to season, and pour into a dish, sprinkle with dried chilies. Heat the oil in the pot to 80% hot and pour over the dried chilies to complete the Mao Xu Wang.
