Mao Cai (Sichuan Spicy Mixed Hot Pot)
Originating from the streets of Chengdu, this upgraded mala tang features a bubbling red chili oil broth, aromatic and spicy, with a variety of ingredients that keep you craving more.
Ingredients
23 items- Beef 200g
- Tripe 200g
- Potato 1
- Lotus root 1 section
- Enoki mushrooms 100g
- Bok choy or greens 200g
- Hot pot base 100g
- Dried chilies 10
- Sichuan peppercorns 1 tbsp
- Broth 500ml
- Ginger 1 piece
- Garlic 15g
- Scallions 4
- Salt 1 tsp
- Sugar 1 tsp
- Soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sesame oil 1 tbsp
- Chili oil 2 tbsp
- Ground Sichuan pepper 1 tsp
- Cilantro to taste
- White sesame seeds 1 tbsp
- Crushed peanuts 2 tbsp
Nutrition
Steps （8 steps）
Heat 2 tbsp oil in a pot over medium heat until shimmering. Add ginger slices, garlic slices and scallion sections; sauté for 30 seconds until fragrant.
Add hot pot base, dried chilies and Sichuan peppercorns. Reduce heat to low and stir constantly for about 2 minutes until the base melts and red oil releases.
Pour in 500ml broth or water. Bring to a boil over high heat, then reduce to low. Add 1 tsp salt and 1 tsp sugar, cover and simmer for 10 minutes to let flavors meld.
Prepare ingredients: thinly slice beef (about 3mm), cut tripe into pieces, peel and thinly slice potato and lotus root, trim enoki mushrooms, wash greens.
After broth is ready, turn to medium heat. Add potato and lotus root slices first; cook for 2 minutes until tender but still firm (chopsticks should pierce easily). Remove to a large bowl.
Next add beef slices and tripe; cook for 30-40 seconds until beef is fully browned and curled, and tripe is just curled. Remove to the bowl.
Add enoki mushrooms and greens; cook for 1 minute until mushrooms are soft and greens are wilted. Remove to the bowl.
In the serving bowl, add 2 tbsp minced garlic, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sesame oil, 2 tbsp chili oil, 1 tsp ground Sichuan pepper, 2 tbsp chopped scallions, and cilantro to taste. Pour the boiling broth (about 500ml) over everything. Sprinkle with 1 tbsp white sesame seeds and 2 tbsp crushed peanuts. Serve immediately.
Tips
Adjust the spiciness and numbing level to your preference. If the broth is too spicy, add a pinch of sugar to balance. Ingredients can be substituted seasonally (e.g., daikon, tofu skin). Slice ingredients thinly for faster cooking.
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