Chongqing duck blood cake(zhong qing mao xue wang )

Methods of maoxuewang in Chongqing:

Raw materials for making Chongqing maoxuewang

Duck breast, pig heart, pig belly, ham sausage, mushroom, sea cabbage, soybean sprouts, green onion, pickled pepper, dried pepper, butter, sesame oil, pepper, MSG, chicken feed

The production process of Chongqing maoxuewang is as follows:

1. Cut yaxuewang into strips, chicken breast, pork tripe, pork heart, ham sausage into slices, mushrooms into slices, sea cabbage and celery into sections for use.

2. Stir fry the cabbage, celery, scallion and soybean sprouts in a wok over a high heat. Add monosodium glutamate and a little sesame oil. Put the wok in a bowl and make the bottom in the bowl.

3. Put chicken breast, pork tripe, pork heart and ham sausage in the frying pan on the high heat, add pickled pepper, dry pepper will stir fry until fragrant, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence. After the frying, put them on the auxiliary materials

Chongqing duck blood cake

Chongqing maoxuewang originated from Ciqikou on the Bank of Jialing River in Chongqing. It is a traditional and famous dish in Chongqing. It has the characteristics of hemp, spicy, hot, fresh and fragrant. It is spicy and delicious, with rich juice and enough taste. It is appetizing and dehumidification. Mao xuewang's cooking method is bold and bold, but it also coincides with the principle of cooking. Mao xuewang has created a new cooking method. He is one of the originators of chongqing cuisine. In recent years, he has been popular all over the country. Blood has the function of tonifying blood, clearing heat and detoxifying, and has the effect of preventing and alleviating iron deficiency anemia.

raw material

Raw and auxiliary materials: duck blood or pig blood, eel, ham, beef louver, soybean sprouts, lettuce, potato, Flammulina velutipes, watery day lily, watery day fungus

Seasoning: ginger, garlic, dried red pepper, 2 star anise, 1 piece cinnamon, Chinese prickly ash, chicken essence, cooking wine, a little salt (pig bone soup 500ml)

Guarantee taste: spicy, hot, fresh and fragrant

historical origin

Birth stage

Maoxuewang is one of the most famous three unique features of Ciqikou. There is a saying among the people: if you don't eat maoxuewang at Ciqikou, you are not at Ciqikou.

It is said that at the beginning of the Republic of China, Zhang Laoyao, who put rafts on Dabashan Mountain in Tongnan, took a group of poor brothers and sent rafts down the Tongjiang River and Quhe River to Chongqing. Needless to say, it was hard to cut waves all the way. You know, when you put it at Ciqikou, it's just in the dry season. The nine stone tank dam blocks the wooden rafts, and the wooden rafts are placed on the river dam. No matter what, they can't be rowed out. Seeing that we are about to go to Chongqing City, we are all worried about such things. What's more anxious is that the food ration is running out. For a few days, everyone used the only white peas left on the raft to satisfy their hunger. Mr. Zhang is the eldest on the raft, so he came ashore to find a way to get something to eat.

At that time, Ciqikou wharf was very busy. There are many boats on the water wharf, such as grain boats, vegetable boats, livestock boats, bamboo boats, porcelain boats, general cargo boats, firewood boats, family boats, hoarding boats, fishing boats and so on. The river street system on the wharf is bamboo shed bound with bamboo, including rice market, vegetable market, pig market, fruit market, iron market, bamboo market, general cargo market, chicken and duck egg market, bowl shop, coal stack and so on.

Mr. Zhang had to come ashore. He heard a lot of peddling in the river street. In particular, the cry of selling roast meat and the sound of frying pan made him swallow water. For a long time, he didn't touch meat and oil. He couldn't hear these sounds. When he heard them, he began to wriggle.

As he walked, he heard the sound of killing a pig, so he followed the sound.

There are several slaughterhouses in the corner of the water wharf, killing pigs every day. In those days, pig's heart, lung, large intestine and blood were not needed. They were thrown in the slaughterhouse.

Old Zhang went to a slaughterhouse and saw a woman come out of the door. He bowed and said, "elder sister, I'm Zhang. I'm trapped because I put wooden rafts on your wharf. Now I've run out of food. How about asking for some unwanted pigs to go into the water to satisfy my hunger?"

The owner of the butcher's house was Wang, and her wife was Wang's daughter-in-law. Coincidentally, the woman's surname is Zhang, and her name is Wang Zhang. Wang Zhang's name was Zhang, and he said with a smile: "brother, God has eyes, so I happened to meet you. I'm also Zhang. Maybe five hundred years ago, we were still eating in a pot! " He went in and asked for the approval of manager Wang, the father-in-law. He came out and sent some pig water and pig blood to Zhang Laoyao. Mr. Zhang was very happy and grateful. He said that he had met a noble man.

Wang Zhang said, "brother, these are not valuable things. You don't need to give such a generous gift. If you don't dislike it, just come back tomorrow. " After that, he turned back and took out two pieces of bone and gave them to him. "It's just pig water and pig blood. There's not much oil and water. Take this piece of bone and boil some soup. It's also strong."

All the way, Zhang was in high spirits. He stepped on the rickety springboard and stepped on the raft. He quickly scooped up the river water to boil the bone. After boiling the soup, he felt that it was just a pot of soup and could not fill his stomach, so he put some white peas in. Wait for the soup to boil well, then cut the washed pig into pieces and put it into the pot. Because of the cold weather, gusts of river breeze cool body, a few smell the soup of the man put some pepper, pepper in the pot. When he started to cook, Zhang put pig blood into the soup, put a pinch of salt in it, and each person scooped a big bowl to eat. This is delicious. The soup is fresh, the blood is strong and tender, the water of the pig is delicious, the white peas are put into the mouth to form powder juice, and spicy to warm the body. Everyone said that this pot of stew is better than the emperor's banquet.

Since then, Zhang went to Wang's butcher's room every day to ask for pig bone, water and blood. He brought back the wooden chops and boiled them with white peas, which made the staff on the wooden chops happy.

Development stage:

As soon as they came and went, Zhang Lao Yao and Wang Zhang became familiar with each other, and Wang Zhang recognized Zhang Lao Yao as a brother. Sometimes she goes to the riverside to wash her clothes. She also goes to the rafts to have a look. If the clothes on the rafts are dirty, she will take them in and wash them. Once upon a time, Wang Zhang's family came up to the raft and met Mr. Zhang's youngest son to have dinner with them. One person, one bowl, sweating. Seeing his sister coming, Mr. Zhang invited her to dinner. She put it off in every possible way. Seeing that all the people were eating happily, she kept shouting incense. She could not help but put on a bowl and tasted it. This taste, the bowl will not put down. Wang and Zhang ate it in one breath. He thought it was wonderful. He asked Zhang for advice on how to cook the hodgepodge. When he went back, he could cook a pot for his father-in-law and husband.

Zhang Laoyao was embarrassed to say: "these are all forced and helpless by Xiali people. They make me laugh."

So Mr. Zhang told me the cooking methods of the hodgepodge one by one.

Wang Zhang was able to give some advice. After he went back, he cooked a pot and put it on the table at night. An old snack has been crying out for its success, and Mr. Wang, the shopkeeper in law, praised his daughter-in-law's skillful hand at the dinner table. He said that these leftovers were originally thrown away by the butcher's room, but they have become a top-grade delicacy after this cooking. If such a soup pot restaurant is opened, it will be prosperous.

As the saying goes, the speaker has no intention, the listener has intention. After listening to what his father-in-law said at the dinner table, Wang Zhang was moved. I thought, it's a pity that pigs come into the slaughterhouse every day. Why don't we make use of the waste, open a soup pot shop, do some small business, find some private money, and make up for our family. That night, Wang Zhang told his father-in-law, manager Wang. Shopkeeper Wang certainly supports it.

Wang Zhang was a capable man and impatient. The next day, he bought some things. After several efforts, he opened a soup pot shop near Ciqikou. Go to the slaughterhouse regularly every day, and use a small round wooden basin to collect blood for standby.

Wang Zhang made a stove in front of the shop door. He put a 20 inch pot in it. The first night, he put the bone into the pot, dropped a little white vinegar from jusenmao's brewing workshop, poured a barrel of sweet Jialing River water, patted a few pieces of old yellow ginger, put in some white peas, and boiled the soup until milky white. In the middle of the night, put the pig's blood, tongue, lung and large intestine into pieces and put them into the pot. Add the prepared Ciba, Haijiao, Huajiao and Wuwei seasonings, cover the pot and simmer. Get up early, pick up the fresh pig blood (also known as maoxuewang) in the slaughter room, use wine and vinegar to remove the smell of raw blood, and then use the boiling bone soup to stimulate the blood to ripen, which is called "hang Yin Feng Hou". Maoxuewang is strange. The more it is simmered, the more delicious and tender it is. A pot of maoxuewang miscellaneous pieces soup pot is made like this.

Early in the morning, the Diaojiaolou and Qingshiban road at Ciqikou are still covered in the light morning fog. Wang Zhang's family has already put on the snow and started to shop the door. The steaming soup pot is bright red and fragrant all over the street.

Ciqikou was not only an important material gathering place in the lower reaches of Jialing River, but also a famous land and water channel in Chongqing city. Ships from south to North were berthed here, and merchants from south to North were also busy here. Some walking porters, boat owners, water wharf workers and street vendors all like to buy a bowl of hot maoxuewang miscellaneous soup, or squat on the street to eat alone, or have a big bowl of hat with rice, or have a single bowl of wine. It's not pleasant to eat. A bowl of maoxuewang miscellaneous soup is only made by three people. It's really good and cheap. Maoxuewang tender and refreshing, miscellaneous oil but not greasy, white pea rake and slag, soup spicy hot mouth, taste delicious, a bowl of belly, sweat, warm body and mind. The most important thing is that Wang Zhang's business is open-minded. The old and the young don't cheat. If they have no money, they are really hungry and can ask for a bowl.

The sound of the world:

Over time, Wang Zhang's maoxuewang miscellaneous soup has become a popular name on the water wharf

Chinese PinYin : Zhong Qing Mao Xue Wang