Ingredients for Sichuan Maocai:
– Ham sausage: half a stick
– Dried tofu: two pieces
– Lotus root: one section
– Lean meat: 150g
– Tofu: 100g
– Oyster mushrooms: 100g
– Fish balls, beef balls: 100g
– Hot pot base: one piece
– Green onion: one stick
– Garlic: one clove
– Bird’s eye chili: six pieces
– Rapeseed oil: 50g
How to make Sichuan Maocai:
Step 1: Clean and tear oyster mushrooms into smaller pieces; cut ham sausage into thicker slices.
Step 2: Cut tofu into thicker slices; cut dried tofu into long strips.
Step 3: Slice meat thinly, marinate with soy sauce, starch, and chili powder for flavor.
Step 4: Set aside beef balls and fish balls.
Step 5: Finely chop garlic and bird’s eye chili for later use.
Step 6: Prepare a small piece of hot pot base.
Step 7: Heat oil in a pot, add hot pot base and green onion, garlic, and stir-fry until fragrant.
Step 8: Add water, bring to a boil, then add oyster mushrooms, tofu, lotus root, beef balls, fish balls, lean meat, dried tofu, sweet potato noodles, and luncheon meat; cook for 8 minutes.
Step 9: Transfer cooked vegetables into a large bowl, sprinkle with finely chopped bird’s eye chili and garlic.
Step 10: Sprinkle with white sesame seeds and chives.
Step 11: Finally, drizzle with heated rapeseed oil; Sichuan Maocai is ready to serve!
Cooking Tips for Sichuan Maocai:
The amount of hot pot base can be adjusted according to taste. Every dish has its own culinary trick, and I have a little secret for each of my dishes. You can search for ‘Sichuan snacks’ to directly access my recipes!
