Materials for Mao Xue Wang
| Beef Tripe 1 bag | Ham (Canned Luncheon Meat) 1/2 box |
| Soybean Sprouts 300g | Pig Intestine 200g |
| Potato 1 | Bean Curd Skin 1 sheet |
| King Oyster Mushroom 1 | Hotpot Meatballs 200g |
| Ginger 3 slices | Dried Chili to taste |
| Garlic (sliced) 3 cloves | Chopped Spring Onion 1/2 stalk |
| Sichuan Peppercorns 15g | Hotpot Seasoning 1 piece |
Recipe for Mao Xue Wang
Step 1
Prepare the chopped vegetables and ingredients: ginger slices, spring onion slices, and minced garlic for drizzling oil.
Step 2
Heat oil in a pan, add ginger and garlic to sauté, then add chili bean paste and hotpot seasoning.
Step 3
Add water to the pot.
Step 4
Season with chicken powder, MSG, and a pinch of salt.
Step 5
First add the pre-cooked and slow-cooking ingredients, then add the leafy vegetables.
Step 6
Drizzle with Sichuan peppercorn oil for an added numbing flavor.
Step 7
Top with minced garlic, Sichuan peppercorns, dried chili, and drizzle with oil.
Step 8
Enjoy your meal!
