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Loading...A fiery Sichuan classic featuring tender cubes of duck blood, thinly sliced beef, and crisp vegetables swimming in a deeply spiced chili broth blanketed with sizzling hot oil. The bold mala heat comes from layered dried chilies, Sichuan peppercorns, and slow-toasted bean paste for an unforgettable numbing-spicy experience.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 32 gFat
- 6 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 5 gSugar
- 34 gProtein
- 1180 mgSodium
- 760 mgPotassium
- 180 mgCalcium
- 9 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the main ingredients
- 300 g fresh duck blood, cut into 1.5 cm cubes
- 200 g beef sirloin, sliced paper-thin against the grain
- 150 g beef tripe, cleaned and thinly sliced
- 200 g lotus root, peeled and thinly sliced
- 150 g fresh bean sprouts, rinsed
- 100 g shiitake mushrooms, sliced
- 1 small block (200 g) firm tofu, cut into cubes
- 50 g glass noodles, soaked in warm water
For the broth and seasoning
- 6 cups chicken or pork stock
- 3 tbsp Pixian doubanjiang (broad bean paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 2 tbsp Shaoxing wine
- 1 tbsp Chinkiang black vinegar
- 1 tsp sugar
- 6 garlic cloves, minced
- 1 inch ginger, sliced
- 2 star anise, 1 small cinnamon stick, 2 bay leaves
For the sizzling chili oil finish
- 1/2 cup neutral vegetable oil
- 1/3 cup chili oil with sediment
- 25 g dried red chili peppers, snipped into 1 cm pieces
- 2 tbsp Sichuan peppercorns
- 4 scallions, white parts only, sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro, for garnish
Directions
- Bring a pot of water to a gentle boil. Blanch the lotus root, bean sprouts, mushrooms, and duck blood cubes separately for 1-2 minutes each until just tender. Drain and arrange the vegetables and blood over the glass noodles in a wide shallow serving bowl.
- Heat 2 tbsp of vegetable oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in the doubanjiang and fermented black beans and cook for 2 minutes until the oil turns deep red and smells nutty.
- Pour in the stock, add the star anise, cinnamon, and bay leaves, and bring to a vigorous boil. Season with Shaoxing wine, black vinegar, and sugar, then reduce heat and simmer for 10 minutes to meld the flavors. Taste and adjust salt as needed.
- Increase the heat back to a rolling boil. Slide in the beef slices one by one, stirring gently so they separate, and poach for 1-2 minutes until just cooked through. Add the tripe for the final 30 seconds. Ladle everything over the arranged vegetables and blood in the serving bowl.
- Prepare the sizzling topping: heat the vegetable oil and chili oil together in a small saucepan over medium heat until shimmering. Add the dried chili pieces and Sichuan peppercorns and let them sizzle for 30-45 seconds until the chilies darken to a deep brick red without burning. Immediately scatter the scallion whites and sesame seeds over the dish and pour the smoking-hot spiced oil evenly over the top. Garnish with cilantro and serve at once.
Cook’s Notes
- Fresh or vacuum-seared duck blood from a Chinese market is essential; if unavailable, chicken blood or pork blood cubes work as substitutes, though flavor will be milder.
- Slice the beef while partially frozen for paper-thin pieces that cook in seconds and stay tender in the spicy broth.
- For a less incendiary version, cut the dried chilies in half and shake out the seeds before toasting, or halve the Sichuan peppercorns.
- Always pour the hot oil over the dish at the very last moment – that sizzle is what carries the aromatic Sichuan fragrance to the table.
- Serve with steamed white rice or Mantou buns to balance the intense heat and soak up the rich chili broth.
