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1
Clean the tripe and pig intestine thoroughly under cold running water, removing all residual matter. Blanch each separately in a large pot of boiling unsalted water until any odour dissipates, then drain and set aside. The offal must be entirely neutral in smell before it enters the broth — if any animal odour persists, blanch again.
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2
Bring a separate pot of water to a gentle simmer. Add the cubed duck blood and poach for no more than 5 minutes. The cubes should be just set — soft and custardy at the centre, firm enough to hold their shape when lifted. Remove carefully and reserve.
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3
Heat the chili oil in a wok or deep heavy pot over medium-high heat. Add the doubanjiang and fry, stirring constantly, until the oil runs a deep, luminous red and the paste is fragrant. Add the dried chilies and Sichuan peppercorns and continue frying briefly until the spices bloom and the heat of the chili reaches the back of the throat.
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4
Pour in the stock or water and bring to a rolling boil. This is the point at which the dish is decided: the broth must be aggressively oily, deeply red, and built on a correct ratio of doubanjiang to chili — too timid here and the dish fails to be mao xue wang. Taste the broth; it should be bold, spicy, and complex before a single solid ingredient enters it.
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5
Add the blanched tripe, pig intestine, sliced luncheon meat, and sliced beef to the broth. Simmer briefly — this is a bold, fast dish, not a long braise. The beef should be just cooked through, the tripe and intestine heated and supple.
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6
Add the poached duck blood cubes and the bean sprouts. Simmer for no more than 2 minutes. The blood must remain custardy, not rubbery; the bean sprouts must retain a discernible crunch. Remove from heat the moment these conditions are met.
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7
Transfer to a deep serving bowl or bring the pot directly to the table. Spoon the deep-red oil from the surface over the dish. Finish with a generous dusting of freshly ground Sichuan peppercorn. The surface should be a vivid, oily scarlet.