Spicy Maocai

Name: Spicy Maocai
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Enoki mushroom; 250g Tenderloin; 250g Ham sausage; 250g Hairy belly; 250g Crispy sausage; 250g Shiitake Mushrooms; 250g potato; 250g Lotus root; 250g Bean curd; 250g Fungus; Some salt; Some Peanuts; Some garlic; Some chopped green onion; Some starch; Some Douban

by Captain Eater

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Maocai originated in Chengdu and succeeded in Sichuan and Chongqing. Maocai has now become a strong new round of Sichuan and Chongqing specialties after hot pot and spicy hot pot. There are no restrictions on the raw materials for cooking. It is similar to Chuanchuanxiang and hot pot. Anything can be served, and everything can be served on the table. It is a fast food with Sichuan and Chongqing characteristics. I had nothing to do during the weekend. I disliked the recipes I had collected before, so I made a copy. The taste is very good.

Spicy Maocai

1. Wash all the dishes you bought back and cut them. Cut the tenderloin into thin slices and code them with starch, salt, and bean paste.

2. Mince the garlic, chop the green onion, and fry the peanuts for later use. Then carefully read the usage method behind the spicy space and the vegetable base.

3. Boil water in the pot. After the water is boiled, put the vegetables and meat in the pot and cook until they are 80% cooked. The order of serving is carried out according to the time when the vegetables are cooked.

4. Because I bought more vegetables, I cooked two pots. If there are few vegetables, I can just cook one pot.

5. After the vegetables are cooked, boil water in a pot again. After the water is boiled, put the bottom material bag of the spicy space to boil, then put the vegetables in and cook them out.

6. Finally, heat up the vegetable oil bag and put it into the vegetable, sprinkle with chopped green onion, garlic mash, and peanuts. (As for the salt, it depends on personal taste)