“ ” is a specialty dish in the Sichuan and Chongqing regions.It's a snack.Especially in Chengdu, you can find "maocai" everywhere in the streets and alleys.After many years of development, it includes not only vegetarian "maocai" but also meat-based "maocai" and seafood "maocai". This is what makes "maocai" unique: you can cook anything you like, and the ingredients are not limited.

How to make "maocai"

IngredientsPreparation

Hot potNoodlesCabbage，Wood ear mushroomsRice noodlesCakes，Shiitake mushrooms，Lotus root，Potatoes，Bamboo shoots，Black beansChili peppers, garlic, oldGingerStar anise, cardamom, smallCorianderCinnamon, white pepper, bay leaves,Black pepper，Sichuan peppercornsNoodlesSesameOil, Sichuan peppercorn oil,Doubanjiang (fermented broad bean paste)Sauce，MSGSalt, " " (two gold strips)RiceChiliCilantro.

Method steps

1. Cook black beansSoak and chop finely, and cut garlic into pieces for later use.2. Heat oil in a pot, stir-fry with doubanjiang, then add black beans, garlic, and ginger.

3. Add a little hot water

or water, put all the spices in the spice box and cook. Add Sichuan peppercorns and flower peppercorns to boil.4. Then, cook over low heat for 20 minutes, add wood ear mushrooms, noodles, and all the vegetables, and cook for 5-8 minutes.5. Add sesame oil, Sichuan peppercorn oil, MSG, salt, " ", and cilantro into a bowl.

Homemade "maocai" recipe

Ingredients

Pork blood

Squid

SeaweedKelp, shiitake mushrooms,Glass noodlesPotato slicesLotus rootWhite radishGlass noodles, yellow glass noodles, bamboo shoots,Bamboo leavesWater chestnutsGreen onionsCabbageTofu skinSpinachMushroomsChili peppersSichuan peppercorns, doubanjiang, coriander,Star anise,White sugar, cooking wine, hot water, red oil,Chicken powder, MSG, salt, green onion, minced garlic, sesame oil.Method steps1. Cook the oil and cool it, then add hot pot base, dried chili peppers, Sichuan peppercorns, doubanjiang, coriander, star anise, and white sugar. Stir-fry over low heat until the oil turns red.2. Add cooking wine and white water (or hot soup), and cook for 10 minutes. Then add various vegetables (commonly used vegetables: potato slices,lotus root, cabbage,glass noodles, rice, tofu, seaweed,bean sprouts,bamboo shoots,green onions,bean curd,lettuce,mushrooms,pork,squid,sea vegetables,duck feet, tripe,goose intestines,ham,luncheon meatetc.)3. Then add red oil, chicken powder, MSG, salt, green onion, minced garlic, and sesame oil."Maocai" making tips1. The vegetables and meats in "maocai" are not fixed, you can cook whatever you like.2. The "maocai" base can be used with hot pot base, dried chili peppers, Sichuan peppercorns, doubanjiang, or original soup base, depending on your preference.

3. "Maocai" comes from the people, each family has its own way of cooking, there is no truly standard recipe, only the recipe of your own family.

1 Heat vegetable oil and cook until golden. Cool slightly, then add hot pot base, dried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), star anise, cinnamon, and white sugar. Fry over low heat until the oil turns red.

2 Add cooking wine (or white water/stock) and simmer for 10 minutes. Add various vegetables (common side dishes such as: potato slices,lotus root slices,cabbage,vermicelli,rice,tofu,kelp,bean sprouts,green shoots,wood ear mushrooms,leafy vegetables,beef tripe,duck wings,goose intestines,ham,pork intestines,luncheon meatHamWait;

Add red oil, chicken powder, MSG, salt, chopped green onions, minced garlic, and fragrant oil, and mix well.

Tips for making "Maocai" (a type of Sichuan hot pot)

1. The vegetables and meat in "Maocai" can be whatever you like;

2. The base for "Maocai" can be hot pot base, or original soup base, choose according to your preference;orOr the original soup base, choose according to your preference;

3. "Maocai" comes from local tradition, each family has its own way of cooking, there is no real recipe, only the family's recipe.