Sichuan-style Maocai
Sichuan-style Maocai is a popular Chinese hot pot dish that originated in Sichuan province. It consists of various meats, vegetables, and spices that are cooked together in a pot of hot and spicy broth. The dish is known for its bold and flavorful taste that comes from the use of Sichuan peppercorns, chili peppers, garlic, and ginger. Maocai is often enjoyed as a communal meal, where diners gather around the pot and add ingredients to their liking. It's a perfect dish for chilly evenings, and it's a must-try for anyone who loves spicy food.
Ingredients
- 1 lb beef tripe
- 1 lb beef tendon
- 1 lb chicken feet
- 1 lb chicken wings
- 1 lb pork belly
- 1 cup dried shiitake mushrooms
- 1/2 cup dried wood ear mushrooms
- 1/2 cup dried bean curd skin
- 1/2 cup dried lily bulbs
- 1/2 cup dried lotus root
- 1/2 cup goji berries
- 1/2 cup Sichuan peppercorns
- 1/4 cup red pepper flakes
- 1/4 cup Sichuan doubanjiang sauce
- 1/4 cup fermented black beans
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup Shaoxing wine
About the recipe
Cook Time: 180 minutes
Portions: 4-6 servings
Difficulty: Hard