Chengdu maocai recipe and method

Friends who have been to Chengdu, Sichuan, must have eaten the maocai there. It is a nationally famous specialty snack with a spicy and refreshing taste and rich dishes. People will never forget the taste after eating it, so they want to make some at home, but they don’t know the recipe and method of Chengdu maocai. In order to master the method of maocai, I studied it for a period of time. Now I write down the main ingredients and methods of Chengdu maocai I learned and share them with you. Friends who like to eat maocai can learn to make it.

Chengdu maocai recipe and method

1. Chengdu Maocai’s marinade

When making maocai, you need to make the brine first. When making it, you need to dry the wok, put in cooking oil and heat it to 60% hot, then put in the bean paste and stir-fry until fragrant, then add the ginger and peppercorns, and then add the fresh soup. After boiling, add the fermented black beans, rock sugar and butter, as well as cooking wine, salt, pepper, chili, cardamom and other seasonings. Then cook for fifteen minutes. Finally, remove the floating foam on the top, and the brine for making maocai is ready.

2. Processing of the main ingredients of Chengdu Maocai

There are many main ingredients in Chengdu maocai, such as eel, duck intestines, rabbit kidneys and tripe. These meat ingredients must be washed and cut into cubes, then skewered with bamboo sticks. Wash your favorite vegetarian dishes as well, cut them into cubes, and then skewered with bamboo sticks.

3. How to cook and eat Chengdu maocai

After preparing the marinade and main ingredients, put the marinade on the fire and keep it boiling, then put the skewered ingredients into the marinade and blanch them. After they are cooked, take them out and dip them in your favorite small ingredients before eating. You can use chili powder, salt, sesame paste and other ingredients to season them according to your own taste.