Sichuan Cuisine
Mao Xue Wang (Sichuan Spicy Duck Blood Hot Pot)
Mao Xue Wang is a spicy Sichuan duck blood hot pot-style dish made with duck blood curd, tripe, tofu skin, squid, bean sprouts, Pixian doubanjiang, dried chilies, and Sichuan peppercorns. If you are searching for hot pot duck blood or duck blood hot pot, this is one of the classic Chinese recipes where duck blood curd is the main ingredient. The duck blood curd is simmered gently in a bold spicy broth so it absorbs flavor while staying soft and sliceable.
- Total
- One hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Sichuan Cuisine
- Method
- Stir-fry
- Total Time
- One hour
- Difficulty
- Moderate
- Main Ingredient
- Duck Blood Curd
Introduction
Mao Xue Wang is a spicy Sichuan duck blood hot pot-style dish made with duck blood curd, tripe, tofu skin, squid, bean sprouts, Pixian doubanjiang, dried chilies, and Sichuan peppercorns. If you are searching for hot pot duck blood or duck blood hot pot, this is one of the classic Chinese recipes where duck blood curd is the main ingredient. The duck blood curd is simmered gently in a bold spicy broth so it absorbs flavor while staying soft and sliceable.
This Mao Xue Wang (Sichuan Spicy Duck Blood Hot Pot) recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Shows a practical way to cook meat with clear preparation and cooking cues.
- Gives the dish a clear spicy and numbing flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- As needed Duck Blood Curd
- As needed Beef Tripe
- As needed Tofu Skin
- As needed Ham Slices
- As needed Squid
- As needed Bean Sprouts
- As needed Shiitake Mushrooms
- As needed Pixian Doubanjiang
- As needed Dried Chili Threads
- As needed Sichuan Peppercorns
- As needed Dried Red Chilies
- As needed Green Onions
- As needed Chicken Bouillon Powder
- As needed Shaoxing Wine
- As needed Salt
- As needed Sugar
- As needed Ginger
- As needed Garlic
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Duck Blood Curd
This ingredient helps define the flavor, texture, or structure of the dish.
Beef Tripe
This ingredient helps define the flavor, texture, or structure of the dish.
Tofu Skin
Tofu absorbs surrounding flavors, so sauce, broth, and aromatics matter more than heavy seasoning.
Ham Slices
This ingredient helps define the flavor, texture, or structure of the dish.
Squid
This ingredient helps define the flavor, texture, or structure of the dish.
Bean Sprouts
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Cut the duck blood into slices, beef tripe into thin strips, tofu skin into ribbons, and score the squid before cutting it into bite-sized pieces.
Step 2
Slice the ham and mushrooms. Finely chop the green onions, ginger, and garlic.
Step 3
Bring a pot of water to a boil and blanch the bean sprouts (or celery if using).
Step 4
Transfer the blanched vegetables to the bottom of a large serving bowl.
Step 5
Blanch the duck blood, beef tripe, tofu skin, and squid separately. Drain and set aside.
Step 6
Heat a little oil in a wok over medium heat. Add the Pixian doubanjiang and stir-fry until the red oil is released.
Step 7
Add the Sichuan peppercorns, green onions, ginger, and garlic. Stir-fry until fragrant.
Step 8
Pour in water or chicken stock and bring to a boil.
Step 9
Add the mushrooms first. Season with Shaoxing wine, sugar, salt, and chicken bouillon powder. Then add the duck blood, tripe, tofu skin, squid, and ham slices.
Step 10
Bring everything back to a boil, then pour the cooked ingredients and broth into the serving bowl over the vegetables.
Step 11
Soak the dried chili threads in hot water until softened.
Step 12
Heat a little oil in a separate pan. Add the dried red chilies and softened chili threads. Stir-fry until fragrant.
Step 13
Pour the sizzling chili oil mixture over the bowl just before serving.
Cooking Tips
- The core Mao Xue Wang ingredients are duck blood curd, beef tripe, tofu skin, bean sprouts, Pixian doubanjiang, dried chilies, and Sichuan peppercorns.
- Blanch the duck blood, tripe, tofu skin, and squid separately so each ingredient stays clean-tasting and keeps its own texture.
- Use chicken stock instead of water if you want a richer Sichuan hot pot broth.
- Adjust the dried chilies and Sichuan peppercorns to control the heat and numbing level.
- Pour the hot chili oil over the bowl just before serving so the dried chilies and peppercorns release their aroma.
- Serve Mao Xue Wang piping hot with rice, noodles, or a simple vegetable side to balance the spicy broth.
- If you are searching for hot pot duck blood, Mao Xue Wang is one of the classic Sichuan recipes where duck blood curd is used as a main ingredient.
- Simmer duck blood curd gently so the slices stay intact and tender.
- Build the broth flavor first with doubanjiang, dried chilies, aromatics, and Sichuan peppercorns before adding delicate ingredients.
- Blanch strong-tasting ingredients briefly if needed so the final broth tastes cleaner.
Substitutions
- Soft tofu is the easiest substitute for duck blood curd, though the flavor and texture will be different.
- Tofu skin, tofu puffs, mushrooms, or extra vegetables can replace some hot pot-style add-ins.
- Use less dried chili and Sichuan peppercorn if you want a milder broth.
Storage
Store leftover Mao Xue Wang in a covered container in the refrigerator. Reheat gently so the duck blood curd and tofu skin do not break apart.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
FAQ
What is Mao Xue Wang?
Mao Xue Wang is a spicy Sichuan dish often described as duck blood hot pot. It usually combines duck blood curd, beef tripe, tofu skin, seafood or ham, vegetables, Pixian doubanjiang, dried chilies, and Sichuan peppercorns in a numbing chili broth.
What are the main Mao Xue Wang ingredients?
The main Mao Xue Wang ingredients are duck blood curd, beef tripe, tofu skin, bean sprouts or celery, Pixian doubanjiang, dried red chilies, Sichuan peppercorns, ginger, garlic, green onions, and stock. Many versions also include squid, ham, mushrooms, or other hot pot ingredients.
Can I make Mao Xue Wang without duck blood?
Duck blood gives Mao Xue Wang its signature identity, but you can still use the spicy broth method with tofu, tofu skin, mushrooms, tripe, fish slices, or other hot pot ingredients if duck blood is unavailable.
Is Mao Xue Wang very spicy?
Traditional Mao Xue Wang is spicy and numbing because it uses dried chilies, Pixian doubanjiang, and Sichuan peppercorns. You can reduce the dried chilies and peppercorns for a milder home version.
What do you serve with Mao Xue Wang?
Serve Mao Xue Wang hot with steamed rice, plain noodles, or simple vegetables. Rice is especially useful because it balances the salty, spicy, and numbing broth.
What is duck blood curd in Mao Xue Wang?
Duck blood curd is coagulated duck blood with a soft, sliceable texture. In Mao Xue Wang, it absorbs the spicy Sichuan broth and gives the dish its signature ingredient.
Is Mao Xue Wang a duck blood hot pot?
Mao Xue Wang is not a table hot pot in the usual cook-at-the-table sense, but it is a Sichuan hot pot-style duck blood dish with a spicy broth and mixed ingredients.
What goes with duck blood in hot pot-style dishes?
Duck blood is often paired with tripe, tofu skin, bean sprouts, squid, luncheon meat, mushrooms, or leafy vegetables in spicy hot pot-style broths.
Recipe Card
Mao Xue Wang is a spicy Sichuan duck blood hot pot-style dish made with duck blood curd, tripe, tofu skin, squid, bean sprouts, Pixian doubanjiang, dried chilies, and Sichuan peppercorns. If you are searching for hot pot duck blood or duck blood hot pot, this is one of the classic Chinese recipes where duck blood curd is the main ingredient. The duck blood curd is simmered gently in a bold spicy broth so it absorbs flavor while staying soft and sliceable.
Ingredients
- As needed Duck Blood Curd
- As needed Beef Tripe
- As needed Tofu Skin
- As needed Ham Slices
- As needed Squid
- As needed Bean Sprouts
- As needed Shiitake Mushrooms
- As needed Pixian Doubanjiang
- As needed Dried Chili Threads
- As needed Sichuan Peppercorns
- As needed Dried Red Chilies
- As needed Green Onions
- As needed Chicken Bouillon Powder
- As needed Shaoxing Wine
- As needed Salt
- As needed Sugar
- As needed Ginger
- As needed Garlic
Method
- Cut the duck blood into slices, beef tripe into thin strips, tofu skin into ribbons, and score the squid before cutting it into bite-sized pieces.
- Slice the ham and mushrooms. Finely chop the green onions, ginger, and garlic.
- Bring a pot of water to a boil and blanch the bean sprouts (or celery if using).
- Transfer the blanched vegetables to the bottom of a large serving bowl.
- Blanch the duck blood, beef tripe, tofu skin, and squid separately. Drain and set aside.
- Heat a little oil in a wok over medium heat. Add the Pixian doubanjiang and stir-fry until the red oil is released.
- Add the Sichuan peppercorns, green onions, ginger, and garlic. Stir-fry until fragrant.
- Pour in water or chicken stock and bring to a boil.
- Add the mushrooms first. Season with Shaoxing wine, sugar, salt, and chicken bouillon powder. Then add the duck blood, tripe, tofu skin, squid, and ham slices.
- Bring everything back to a boil, then pour the cooked ingredients and broth into the serving bowl over the vegetables.
- Soak the dried chili threads in hot water until softened.
- Heat a little oil in a separate pan. Add the dried red chilies and softened chili threads. Stir-fry until fragrant.
- Pour the sizzling chili oil mixture over the bowl just before serving.
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