How to make hot pot maocai

Maocai is actually a relatively traditional Sichuan food. With the mobility of population, we can now taste authentic or improved maocai in many cities and regions, and it is also very simple to make maocai. However, different regions have different preparation methods of maocai. Today, we will introduce to you the method of making home-made maocai so that everyone can enjoy the delicious maocai at home.

Mao is a form of cooking. Sichuan's Maocai has many varieties, including brine-based Maocai, hotpot-based Maocai, and original-juice Maocai. What everyone knows is usually the braised type of maocai, which is mainly made with secret brine-type spices as ingredients and then fried and processed with special techniques. In the streets and alleys, a three-star coal stove, a big pot and several bamboo strainers can be seen everywhere. Put the selected meat and vegetables into the bamboo strainer, then soak them in the big pot and cook them, then serve them in a prepared bowl and eat.

Basic operating procedures

1. Hanging bone soup, stewed mushroom soup

2. Use secret recipes to make special base

3. Add the pot

4. Initial processing of ingredients and display

5. Steaming

6. Make bowls and plates

7. After the ingredients are cooked, add red soup, mushroom soup, etc. according to your taste

Homemade maocai recipe

Bashi Restaurant Maocai:

Step 1: Prepare the broth (corn bone broth), take out the special steaming pot, add the broth

Step 2: Add a portion of hot pot base to the steaming pot, stir and bring to a boil

Step 3: Put various dishes into the vegetable basket according to the requirements and put the vegetable basket into the steaming pot

Step 4: After 1-3 minutes, take out the basket and put it into a bowl. Drizzle with spicy oil. The spicy and fragrant maocai is ready!

Base ingredients: chili, pepper, Sichuan pepper, bean paste, ginger, garlic, rock sugar, fermented glutinous rice, fermented black beans, bay leaves, cumin, cardamom, fragrant fruit, angelica, sweet cabbage, cloves, star anise, back incense, amomum, sannai, and cooking wine. A mixture of butter + lard + vegetable oil. It is a dish cooked in soup made from Chinese medicine and various seasonings.

Meat dishes:

50g rabbit waist, 50g tripe, 50g eel, 50g pig throat

, 50g luncheon meat, 30g duck intestines

(Internal information of Chengdu Sichuan Cuisine Image)

Vegetarian dishes:

80g lotus root slices, 80g lettuce, 50g winter melon, 50g mushrooms, 50g dried tofu, 80g cabbage, 50g cauliflower, 80g green cabbage (Internal data of Chengdu Sichuan Cuisine Image)

seasoning:

250g butter, 100g vegetable oil, 150g Pixian bean curd, 50g Yongchuan fermented black beans, 10g rock sugar, 5g Sichuan peppercorns, 2g pepper, 30g dried chili peppers, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger, 100g salt, 10g tsaoko, 10g cinnamon, 10g Paica, 10g white mushrooms, 250g chili powder, 1500g fresh soup

(Internal information of Chengdu Sichuan Cuisine Image)

Production process:

1. Make brine. Place the wok on high heat, add vegetable oil and heat until 60% cooked, add Pixian bean paste (chopped first) and stir-fry until crispy, quickly add ginger and peppercorns and stir-fry until fragrant, then add the soup immediately. Then add the pounded black beans, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, salt, pepper, dried chili peppers, cardamom and other seasonings. After boiling, remove the foam and the brine will be prepared.

2. Prepare the main ingredients. Wash the Chinese cabbage, cut the rabbit kidneys, eels and duck intestines into 2 cm long and wide cubes; cut the tripe and pork throat into 4 cm squares. Cut luncheon meat into thin slices about 4 cm square; cut vegetables into thin slices about 3 cm. Use clean bamboo sticks to thread the food into skewers weighing about thirty to forty grams each.

3. Ironing. Place the brine pot on high heat and keep it boiling. Use skewered bamboo sticks to blanch various dishes until cooked according to the heat required.

4. Dip and eat. The cooked dishes are placed in a plate filled with chili powder and fried salt, and eaten with chili and salt according to your taste. Dip or not dip, it's more or less up to you. Problems and solutions of Easy Wisdom