Hello, everyone Hi, everybody Today I'd like to share with you a Sichuan dish A new way of cooking Mao Xue Wang Look at the ingredients: eels, beef tripe, beef throat, duck blood Today I''m using a different recipe Use the stir-fry approach Use all of those Ingredients to stir-fry the Mao Xue Wang Okay, let's get ready Guess where this beef throat from, Uncle Is not the throat? It is not It's actually aorta from ox heart Scrape this slightly And cut it into small pieces Do you know where Mao Xue Wang originates from? I don't know From Chongqing Chongqing Cuisine A Jiang Hu (underworld) dish Do you know what is called a Jiang Hu dish? The dishes are from the gang? Underworld people love them The people who do business then go everywhere Is it? Let's say you are from Fushun You bring the way of cooking bean flowers to Chongqing And then Chongqing people changed it a little bit A slight change to the local area Make it a new dish Better suited to a local flavour It's combined a lot of flavours Also give it a new name This is Jiang Hu Cuisine This tripe we also cut it in small slices Also cut the duck blood Small pieces Small squares will do We will stir-fry them One of the characteristics of Jiang Hu cuisine is that More chilli, more ginger and more garlic Sure A little pat Give this ginger a pat too And then there's this pickled chilli What kind of chillies are these? This is seven star chillies Put a little more of this And a little bit of this red chilli to go with it This stuff is very spicy, this seven star chillies Spicy and fresh Sichuanese and Hunanese can eat really spicy food Guizhou people are also love spicy Sichuan is not afraid of spicy Hunan is afraid of no spicy I can smell this Spicy as hell Don't touch anywhere with this hand It will be spicy And then there's this Sichuan peppercorns That's how much the fresh peppercorns This is fresh hmm And then some of this dry green and red Sichuan peppercorns as well Then this pickled vegetables Sauerkraut should be used for freshness This pickled vegetables is popular all over the country Yes Make sure you sauté the pickled vegetables later Another feature of Jiang Hu dish The ingredients One pound of meat need three pounds of spices This ginger, cut off the red part of it This red part is good for pickling Okay, just cut it Cut it into shreds The ginger is best bought in Fushun local It's not the same when you buy ginger in Chengdu Definitely The young ginger outside of the city is not as nice as this And it may bitter Although them all look good Prepare some celery Celery without the leaves Okay The celery you planted that year was really good A handful of seeds will yield several hundred pounds I put 5 yuan on celery I sell it to people for tens of yuan I make 2 yuans per pound Actually, farmers still can make money Celery is very efficient Yes Parsley Or celery You can't have celery without spring onions This is standard And some spicy hot pot base Cut a piece of this pickled radish before prepare the hot pot base Cut some spicy hot pot base One good thing about this Jiang Hu cuisine is that you can do freely You can add whatever you like There are no restrictions Okay, let's finally prepare the eel Eel This eel has already butchered The belly is opened Just give it Slap Already butchered Flat it out Okay, let's do this Look, it's flattened After it's been slapped Then chop it into small pieces Okay, we're ready to go Ready to fry First par-boil the duck blood Okay, just boil it a little bit Boil it well Because this blood cannot be fried long So it's important to cook it right this time Okay, that's it It's been boiling for two minutes The vegetable oil How do you know? That vegetable oil need to be heated first All of them Oops, that's a lot of oil This is the kind of dish that needs a lot of oil Okay Good The oil is ready Add the ginger and garlic first Then this pickled vegetable Make sure you fry it up Okay, half of the fresh peppercorns first Add a handful of dry green peppercorns Add a little more red ones Then the eels down and pop them Put in the hot pot base Some Sichuan bean paste There is no need for salt later No more salt It's already salty I can't eat much with too much salt Okay And then this beef throat The chillies And then there's this Pickled radish Sour Pickled Radish Also known as Sour Radish And then there's this fresh chillies See? So nice just to look at it And then there's the beef tripe You see how come we need that much oil, right? Yes You've got too many ingredients Okay, this time put in the remaining half of the Sichuan peppercorns Okay, let's start the seasoning MSG Chicken Essence Then Soy Sauce And then a little bit of vinegar And then this Duck Blood Put in the young ginger at the end Then a pinch of sugar Okay, last but not least The spring onion and celery Okay, turn off the heat Remember Don't overcook the spring onions and celery If they are cooked, they don't taste good Okay, Uncle Give me the plate Smells so good You can smell it Yes Okay, let's eat Okay Try it, Auntie Taste it, it's a big plate Try each of the ingredients Okay There are eels Duck Blood Beef Throat I will eat duck blood to see You eat duck blood first What is this? Beef throat, it's actually aorta Aorta? Yes Delicious This duck blood is so nice The taste of this method a little heavier than normal Mao Xue Wang This is could be a popular dish all over the country As long as you can eat spicy You can stand this heavy taste Then it's okay Uncle, guess what occasion this dish is not served? I don't know Does Auntie know? Which occasion? When you holding a feast? Auntie guessed right How come I don't know this The dishes on the traditional feast They are one dish one main ingredient, if there are 100 dishes, there will be 100 flavours Every dish need to have a main thing For example If it's a chicken, so you will only see chicken A duck is a duck and a fish is a fish It won't have a lot of different things in it You mean this dish is too complicated for feast? It's just too many ingredients There are too many different things Oh yes If you put this dish on a feast, people will say what a mess you are Oh, it feels like a messy dish That's what it means It's not possible for people to give you such a variety of dishes on feast Is that right? The appearance of this dish is also not good It looks like a lot of unfinished dishes have been mixed and fried together If it comes out like that You can use this Jiang Hu frying method to fry only the eel Or just stir fry this beef throat as well But you can't have a little bit of everything on feast A little bit of everything make it messy It's like taking leftovers and putting them in a pot for you Yeah But it's actually good People may think it's leftovers Some of the guests may say you're making a mess You've mixed up your messy dishes It's actually so good to eat He doesn't know until he's enjoyed it It's actually so delicious A good dish It seems Uncle approves it Well, that's it for this video Bye bye Bye bye More of this, Uncle Yes
