Red Oil Mao Cai (Sichuan Hot Pot)
After several days of autumn rain with no sign of letting up, the room has turned damp and chilly. In weather like this, only a steaming, fiery bowl of red oil maocai can drive away the cold.
Ingredients
Pixian doubanjiang
to taste
cooking oil
to taste
chili oil
1 tbsp
maitake mushroom
to taste
wood ear mushroom
to taste
kelp
to taste
enoki mushroom
to taste
meatballs
to taste
potato vermicelli
to taste
cooking wine
to taste
salt
to taste
potato
to taste
dark soy sauce
a pinch
cilantro
a pinch
Instructions
1
Step 1
Soak the kelp, wood ear mushrooms, and maitake mushrooms.
2
Step 2
Rinse the soaked dried ingredients and set aside.
3
Step 3
Prepare all ingredients.
4
Step 4
Blanch each ingredient separately until cooked.
5
Step 5
Heat oil in a wok, add Pixian doubanjiang and stir-fry until fragrant. Pour in the cooking wine, add water, salt, and dark soy sauce, and bring to a boil.
6
Step 6
Add all the prepared ingredients.
7
Step 7
Once the broth returns to a boil, turn off the heat, drizzle with chili oil, top with cilantro, and serve hot.
8
Step 8
Looks great, doesn't it!
