In the 1940s, there was a butcher in Ciqikou Ancient Town, Shapingba who treated the offal from meat sales at low prices every day. His wife felt it was a pity, so she went to a small stall selling offal soup, using pork head meat, pork bones, ginger, pepper, and cooking wine to simmer over low heat, add peas to make soup, add pork lung leaves and fatty intestines, the taste is particularly good .By chance, the butcher’s wife discovered that the pork blood in the offal soup became more tender as it was cooked and tasted very fresh.Because it is to burn Shengxuewang and eat it now, it was named Maoxuewang. “Mao” is a Chongqing dialect, which means rough and sloppy. And because of the main ingredients such as hairy belly and venetian leaves, the name “Maoxuewang” is widely spread, and it is one of the originators of Chongqing Jianghu cuisine.
How to make new Chongqing style boiled blood curd
Remove the shrimp thread and blanch the prawns,
Remove the squid film, change it with a knife, blanch it,
Blanch duck blood,
The bean sprouts are blanched and put on the bottom of the soup bowl.
Heat oil in a pan, sauté the shallot, ginger, garlic,
Throw a piece of hot pot bottom and stir fry,
Add an appropriate amount of water to boil,
Remove the aniseed residue and season with balsamic vinegar,
Blanch luncheon meat and all other ingredients in the broth,
Cook the hairy belly for 8 seconds, then pour all into the soup bowl,
Sprinkle coriander, white sesame seeds, and sesame pepper, and drizzle with hot oil.