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Mao Xue Wang (Spicy Sichuan Hot Pot Dish)


Mao Xue Wang (Spicy Sichuan Hot Pot Dish)

Introduction
Mao Xue Wang  is a famous Sichuan dish, beloved for its bold, numbing, and spicy flavors. The name roughly translates to "boiled blood and tripe," but the dish is much more than that—it’s a feast of mixed meats, offal, vegetables, and tofu, all cooked in a fiery red chili broth loaded with Sichuan peppercorns and dried chilies. It’s one of the most iconic dishes representing the intense and complex flavors of Sichuan cuisine.

Ingredients (Serves 4–6)

For the broth and base:

  • Dried red chilies – 15–20 (adjust to spice level)

  • Sichuan peppercorns – 2 tablespoons

  • Doubanjiang (Sichuan broad bean chili paste) – 3 tablespoons

  • Garlic – 6 cloves, sliced

  • Ginger – 1 thumb-sized piece, sliced

  • Scallions – 3 stalks, cut into 2-inch pieces

  • Star anise – 2 pieces

  • Bay leaves – 2

  • Chicken stock or water – 6 cups

  • Vegetable oil – ½ cup

Meats and protein:

  • Duck blood curd (or pork blood curd, optional) – 200 g, cubed

  • Beef tripe – 150 g, cleaned and sliced thinly

  • Beef slices (sirloin or flank) – 200 g

  • Luncheon meat (canned meat, optional) – 100 g, sliced

  • Fish fillet or shrimp – 150 g (optional for seafood lovers)

Vegetables and tofu:

  • Bean sprouts – 200 g

  • Napa cabbage – 200 g, chopped

  • Enoki mushrooms – 150 g

  • Firm tofu or tofu skin – 150 g

  • Wood ear mushrooms – 50 g, soaked and sliced

Seasonings:

  • Soy sauce – 2 tablespoons

  • Shaoxing wine – 1 tablespoon

  • Salt – to taste

  • White pepper – ½ teaspoon

Garnish:

  • Cilantro – a handful, chopped

  • Scallion greens – 2 tablespoons, chopped

Instructions

Step 1 – Prepare the meats and vegetables

  1. Rinse and slice beef, tripe, and fish fillets thinly. Marinate with a pinch of salt, soy sauce, Shaoxing wine, and white pepper for 15 minutes.

  2. Wash and cut all vegetables, tofu, and mushrooms into bite-sized pieces.

  3. Cut blood curd into cubes and blanch in boiling water for 2 minutes to remove any impurities.

Step 2 – Make the spicy broth

  1. Heat ½ cup vegetable oil in a large wok over medium heat.

  2. Add dried chilies and Sichuan peppercorns. Stir-fry gently until fragrant (be careful not to burn them).

  3. Add garlic, ginger, scallions, star anise, and bay leaves, stir-frying until aromatic.

  4. Add doubanjiang (chili bean paste) and stir-fry until red oil comes out.

  5. Pour in 6 cups of chicken stock or water and bring to a boil.

Step 3 – Cook the ingredients

  1. Add the tofu, vegetables, mushrooms, and blood curd to the broth. Simmer for 5–6 minutes until half-cooked.

  2. Add tripe, beef slices, fish, and luncheon meat. Cook briefly (about 2–3 minutes) until just cooked through.

Step 4 – Assemble and garnish

  1. Transfer everything to a large serving bowl along with the broth.

  2. Heat 2–3 tablespoons of oil in a small pan until smoking hot, then pour it over the dish to release the aroma.

  3. Garnish with chopped scallions and cilantro.

Serving Suggestions

  • Serve immediately with steamed rice to balance the heat.

  • This dish is best enjoyed family-style, with everyone sharing from one big bowl.

  • You can adjust spice and numbing levels by increasing or decreasing chilies and Sichuan peppercorns.

Tips for Success

  • Use high-quality doubanjiang for the most authentic flavor—it is the soul of Sichuan cuisine.

  • Do not overcook the meats; they should remain tender.

  • If duck/pork blood is unavailable, you can skip it and still enjoy a rich, authentic Mao Xue Wang.

✨ With its fiery red broth, bold aromas, and layers of textures, Mao Xue Wang is the perfect dish for spice lovers who want to experience the essence of Sichuan cuisine.


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