Ingredients for Sichuan Maoxuewang: Pixian bean paste (appropriate amount), mung bean sprouts 50g, duck blood 300g, dried red chili peppers 20g, ginger (appropriate amount), Sichuan peppercorns (green and red) (appropriate amount), garlic (appropriate amount), rapeseed oil (appropriate amount), scallions (appropriate amount), tripe 150g, yellow throat 150g, pig blood 150g, lettuce 100g, eel 100g, enoki mushrooms 100g, celery 100g, hot pot base 500g.
Method of preparing Sichuan Maoxuewang: Step 1: Heat the oil in a wok until hot, then add minced garlic, ginger, and scallions, and stir-fry. Step 2: Pour in the hot pot base and add broth to bring to a boil. Step 3: Bone the eel and slice it, then add it to the pot first. Step 4: Successively add yellow throat, duck blood, pig blood, and pork belly. Step 5: Add enoki mushrooms. Step 6: Slice the lettuce and cook it with mung bean sprouts in boiling water. Step 7: Add celery and tripe. Step 8: Cook until done and remove from heat. Step 9: Sprinkle with Sichuan peppercorn powder, chili powder, white sesame seeds, and chopped scallions. Step 10: Heat a small amount of vegetable oil until it is hot, then pour it over the dish to complete the dish.
