🍽️ How to Make Jinpai Maoxuewang (Gold Medal Spicy Blood Stew)

🧆 Ingredients

• 200g duck blood (cubed)
• 150g beef tripe (sliced)
• 150g luncheon meat (sliced)
• 100g shrimp
• 100g bean sprouts
• 100g enoki mushrooms
• 1 block tofu (cubed)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 10 dried chilies
• 2 tablespoons doubanjiang (spicy bean paste)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1L chicken stock
• Salt to taste

🍳 Steps

1. Prep Ingredients:

   • Duck Blood: Rinse the duck blood gently under cold running water. Cut into even cubes (about 2cm) to ensure uniform cooking. Soak the cubes in cold water for 10 minutes to remove any residual blood and impurities. Fresh duck blood should be smooth and deep red; discard if it smells sour or has a slimy texture.
   • Beef Tripe: Rinse thoroughly under running water, then rub with a little salt and flour to remove any odor and residual impurities. Rinse again and slice thinly (about 0.5cm thick). Fresh tripe should be white and springy, not gray or sticky.
   • Luncheon Meat: Slice into uniform pieces, about 0.5cm thick, for even cooking and presentation.
   • Shrimp: Peel and devein the shrimp. Rinse under cold water and pat dry. Fresh shrimp should be translucent and firm.
   • Tofu: Drain and cut into cubes. For best texture, use firm tofu and handle gently to avoid breaking.
   • Vegetables & Mushrooms: Rinse bean sprouts and enoki mushrooms thoroughly. Trim roots from enoki. Pat dry to avoid excess water in the stew.
   • Aromatics: Mince garlic and ginger, chop green onions, and prepare all seasonings before starting. This mise en place ensures a smooth workflow.

2. Blanch:

   • Bring a large pot of water to a rolling boil. Add a splash of cooking wine to help remove odors from offal.
   • Blanch beef tripe for 1-2 minutes until it turns opaque and slightly curls. Remove and immediately transfer to ice water to stop cooking and maintain a tender texture.
   • Blanch shrimp for 30 seconds or until they turn pink and curl. Transfer to ice water.
   • Blanch bean sprouts and enoki mushrooms for 20-30 seconds each, then cool in ice water. Drain all blanched ingredients thoroughly.
   • Blanching not only removes excess blood and impurities but also helps ingredients retain their color and texture.

3. Make Broth:

   • In a large wok or deep pot, heat chili oil over medium heat. Add doubanjiang, dried chilies (broken into sections), Sichuan peppercorns, minced garlic, and ginger.
   • Stir-fry constantly for 2-3 minutes until the oil turns a deep red and the aroma is strong. Be careful not to burn the spices; lower the heat if needed.
   • Adjust the amount of chili and peppercorns to your preferred spice level. For a milder version, reduce the dried chilies and peppercorns.

4. Simmer:

   • Pour in chicken stock and bring to a boil. Add soy sauce and cooking wine.
   • Skim off any foam or impurities that rise to the surface for a clear, clean broth.
   • Reduce heat and simmer for 10-15 minutes to allow the flavors to meld and the broth to become rich and aromatic. Taste and adjust seasoning as needed.

5. Cook:

   • Gently add duck blood, luncheon meat, tofu, and all blanched ingredients to the simmering broth. Stir gently to avoid breaking up delicate ingredients.
   • Simmer for about 5 minutes, ensuring all ingredients are heated through and have absorbed the flavors of the broth.
   • Taste and adjust salt as needed. If the broth is too spicy, add a little more stock or water to balance.

6. Finish & Serve:

   • Using a slotted spoon, carefully transfer all solid ingredients into a large, deep serving bowl.
   • Pour the hot broth over the top, ensuring all ingredients are submerged.
   • Garnish generously with chopped green onions. For extra aroma and a dramatic finish, heat a few tablespoons of oil until just smoking and drizzle over the top to release the fragrance of the aromatics.
   • Serve immediately with steamed rice to balance the intense flavors. Enjoy while hot for the best texture and taste.

Additional Tips:

• Always use fresh duck blood for the best texture; frozen versions can become rubbery.
• Prepare all ingredients before you start cooking, as the process moves quickly once you begin.
• If you prefer a less oily dish, skim excess oil from the broth before serving.
• For extra crunch, add a handful of fried soybeans or peanuts as garnish.
• Adjust the spice level to your preference by varying the amount of chili oil, dried chilies, and Sichuan peppercorns.

💡 Tips

• Adjust chili and peppercorn amounts for desired spice.
• Use fresh duck blood for best texture.
• Prepare all ingredients before starting for smooth workflow.
• Serve immediately for optimal flavor.