Saliva---Homemade Sichuan Maocai
Overview
I especially like Sichuan food, it’s fragrant, spicy, and numb, and it goes great with rice. I don’t really like eating out now, and I only go out unless there are special circumstances. I haven’t eaten Maocai for a long time, so today I’m going to make a homemade Sichuan Maocai. In fact, the cooking methods of Maocai, Chuanchuanxiang and Malatang are almost the same, but some of the seasonings are different. The taste is different.
Tags
Ingredients
Steps
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Prepare all kinds of ingredients and prepare whatever you like to eat
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Matching seasonings; Sichuan peppercorns, bean paste, minced ginger, minced garlic
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I have two pots working at the same time
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Add Sichuan peppercorns and chili peppers to the wok and stir-fry
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After stir-frying the Sichuan peppercorns and chilies until fragrant, chop them into pieces and the aroma of the Sichuan peppercorns and chili peppers will come out immediately
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In a saucepan, put water into boiling and cook ingredients
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Put the ingredients into the stew pot and cook, set aside
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Add oil and bean paste into the wok and stir-fry until red oil appears
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Add minced ginger and minced garlic
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Add Sichuan peppercorns and chili powder
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Add spicy pot ingredients
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After frying until fragrant, pour boiling water
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After the soup boils, add onions
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Add duck blood
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Pour in the cooked crispy sausage and Qianzhang
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In another pot, fry bean sprouts, lettuce and lettuce leaves
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Put the fried lettuce into the stew pot
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Put the cooked vegetables into the soup pot
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Pour oil into another pot, add Sichuan peppercorns, and stir-fry the Sichuan peppercorns until fragrant
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Pour the fried peppercorn oil into the stew pot. Hear the sizzling sound, so delicious
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A fragrant maocai would be great!
