Mao Xue Wang (Sichuan spicy blood curd stew) recipe - ingredients, nutrition and when to eat it
Mao Xue Wang is a Sichuan dish made by simmering blood curd, beef, tripe, and bean sprouts in a spicy broth.
Mao Xue Wang is a Sichuan dish made by simmering blood curd, beef, tripe, and bean sprouts in a spicy broth. It has the numbing heat of chili oil and the chewy texture of the meat. It’s a great choice when you’re craving a hot, spicy dinner.
Chinese · 35 minutes to cook
Tips: Briefly blanch the blood curd and beef tripe first for a cleaner-tasting broth.
Tips: Use less Sichuan peppercorn to make the numbing aroma milder.
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Ingredients (1 serving)
- Beef blood curd — 100 g
- Beef tripe — 60 g
- Lean beef — 60 g
- Mung bean sprouts — 80 g
- Chili oil — 1 Tbsp
- Doubanjiang — 1 Tbsp
- Sichuan peppercorns — 0.5 tsp
- Garlic — 2 pc
- Green onion — 0.3 pc
- Chicken stock — 300 ml
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp