How to make maocai soup

Maocai is a well-known Sichuan dish, with a particular characteristic of Sichuan cuisine. Maocai is mainly made by boiling various dishes in a soup made from Chinese medicine and various seasonings. When eating, you just dip the boiled dishes in the seasonings. It tastes fragrant and spicy and especially delicious. When making Maocai, you can add different dishes according to your taste, so Maocai is very popular among people.

Base ingredients: spice bag (5 grams of white cardamom, 5 grams of grass fruit, 3 grams of cinnamon, 2 grams of cloves, 5 grams of amomum, 5 grams of fragrant fruit, 15 grams of cinnamon, 5 grams of licorice, 5 grams of licorice, 20 grams of old cardamom, 5 grams of sweet cabbage, 5 grams of tangerine peel, 8 grams of lemongrass, 15 grams of star anise, 5 grams of bay leaves, 8 grams of fennel, 15 grams of vanilla), 800 grams of butter, 1500 grams of salad oil, 780 grams of flavor spicy seasoning, 500 grams of Pixian bean paste, 75 grams of red pepper, 100 grams of white wine, 1 bottle of beer, 20 grams of fermented glutinous rice, 50 grams of ginger, 50 grams of rock sugar, and appropriate amounts of garlic and green onions. Soup ingredients: 5 jin of beef bones, 5 jin of pork leg bones, 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onions, and 100 grams of ginger. Ingredients for the bowl: chili pepper, chopped green onion, minced garlic, chopped celery, pickled mustard tuber granules, peanuts, green pepper oil, chicken essence, white sugar, special fermented black bean paste, and sesame oil. Ingredients: kelp, hot pot noodles, fungus, cauliflower, lotus root, potato, ham, lasagna, beef, etc.

Chengdu maocai recipe: prepare the stir-fry base: soak the spices and peppercorns separately in water for 20 minutes. Put salad oil and butter in the pot, add the bean curd, scallion, ginger, fermented glutinous rice, beer, garlic and rock sugar and stir-fry. When the water vapor of the bean curd is almost dry, add the spicy ingredients and stir-fry evenly over high heat. When the oil in the pot boils, simmer for about 30 minutes. Then add the soaked spices and continue to stir-fry for more than 30 minutes, until the bean curd in the pot feels crispy, then add the soaked red peppercorns and continue to stir-fry for 5-10 minutes. The base ingredients are then cooked. Then make the soup: break the pork and beef bones, boil them over high heat to remove the blood, and drain; in another large pot, add 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onion, 100 grams of ginger, add 10,000 grams of water, and simmer over low heat for about 4 hours. Remove the bones and the soup is ready. Use half a small pot of soup, scoop in the fried base ingredients, and simmer over low heat for 20 minutes.

After all kinds of dishes are prepared , put them into the boiled pot. Put the kelp, beef, lotus root, ham and fungus, which are not easy to cook, first, and then add the hot pot powder after 2 minutes. Put minced garlic, green pepper oil, chicken essence, sugar, special black bean paste and sesame oil in a bowl. Depending on the amount of food, just cook it on high heat for 5-10 minutes. Take out the vegetables and put them in a bowl of sesame oil, add appropriate amount of soup, sprinkle with chili pepper, chopped green onion, chopped celery, pickled mustard granules, and peanuts, and a bowl of delicious hot pot maocai is ready.

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