How to make maocai and its recipe

Maocai - Sichuan specialty, is a dish cooked in a soup made with Chinese medicine and various seasonings. Sichuan's food recipes and methods are very particular, here we introduce you to Sichuan's food recipes and methods.

Sichuan maocai recipe

Maocai is a small hot pot. It is similar to hot pot. First, fry the hot pot ingredients with oil, then add a little water and boil, then put in the prepared vegetables until cooked. But it is not as delicious as the ones in the store because it is delicious only with the old soup and ingredients.

Sichuan maocai, this is the hot pot dish, most of them are vegetarian! (depending on your interest, the ingredients can be increased or decreased)

Meat dishes: 50g rabbit loin, 50g duck, 50g eel, 50g pork throat, 50g luncheon meat, 30g duck

Vegetarian: 80g lotus root, 80g lettuce, 50g winter melon, 50g Hong Kong fungus, 50g tofu, 80g cabbage, 50g cauliflower, 80g green cabbage

Seasoning: 250g butter, 100g vegetable oil, 150g Pixian beans, 50g Yongchuan black beans, 10g sugar, 5g Sichuan peppercorns, 2g pepper powder, 30g dried chili peppers, 20g glutinous rice juice, 20g Shaoxing wine, 10g ginger rice, 100g salt, 10g strawberries, 10g cinnamon, 10g pearls, 10g white fungus, 250g chili peppers, 1500g fresh soup

How to make Sichuan maocai

Method 1 (depending on your preference, the amount of ingredients can be increased or decreased)

Meat dishes: 50g rabbit loin, 50g duck, 50g eel, 50g pork throat, 50g luncheon meat, 30g duck

Vegetarian: 80g lotus root, 80g lettuce, 50g winter melon, 50g Hong Kong black fungus, 50g tofu, 80g cabbage, 50g cauliflower, 80g green cabbage

Seasoning: 250g butter, 100g vegetable oil, 150g Pixian beans, 50g Yongchuan black beans, 10g sugar, 5g Sichuan peppercorns, 2g pepper powder, 30g dried chili peppers, 20g glutinous rice juice, 20g Shaoxing wine, 10g ginger rice, 100g salt, 10g strawberry, 10g cinnamon, 10g pearls, 10g white fungus, 250g chili peppers, 1500g fresh soup

Production process:

1. Salt water system. Put the wok on high heat, burn the vegetable oil until it is half cooked, add the bean curd (thin first), the southern cake, quickly add the ginger rice, and immediately add the chili soup after it is fragrant. Then add the Zhongrong black bean, finely ground sugar, butter, mashed glutinous rice juice, wine, salt, pepper, chili, strawberry and other seasonings. Beat the foam and boil it to make the brine.

2. Ingredients system. Wash the vegetables, cut rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut tripe and pig throat into 4 cm squares. Cut luncheon meat into thin slices about 4 cm square; cut vegetables into thin slices about 3 cm. Wash bamboo sticks and string the dishes into skewers of about 30 to 40 grams.

3. Heat system. The salt pan is set at high temperature, so it is still a small boil of vegetables skewers skewered sticks heat system, according to the maturity of the furnace system different hot dishes.

4. Dip. Put the cooked dishes in a dish with chili powder and fried salt, and eat them after dipping them in chili and salt according to your taste. It is up to you to dip or not dip, more or less.