Mao Cai (instant Hot-pot) Recipe
Recipe information
Make Mao Cai (instant Hot-pot) in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Broth Base
Proteins
Vegetables and Noodles
Garnishes (optional)
Prepare the broth
1. Heat the base
In a large pot, heat the cooking oil over medium heat. Add Sichuan peppercorns, dried chilies, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
2. Add the chili bean paste and stir-fry for another minute to release the flavor.
3. Pour in the chicken or vegetable broth, soy sauce, Shaoxing wine, sugar, and salt. Bring to a boil, then reduce to a simmer for 10 minutes.
Cook the ingredients
4. Add dense vegetables such as lotus root and cabbage to the broth first. Simmer for 5 minutes.
5. Add tofu, mushrooms, and bean sprouts. Cook for another 3-4 minutes.
6. Add the soaked glass noodles and proteins (beef, fish balls). Cook until proteins are cooked through, about 2-3 minutes.
Serve
7. Ladle the hot broth and cooked ingredients into individual serving bowls.
8. Top with scallions, cilantro, and a drizzle of sesame oil if desired.
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