Chengdu-Style Maocai (Spicy Sichuan Boiled Hotpot)

成都冒菜

Chengdu-Style Maocai (Spicy Sichuan Boiled Hotpot) — SichuanChengdu home cooking.

Ingredients

• Sichuan peppercorns
• Doubanjiang (fermented broad bean paste)
• Dried red chilies
• Light soy sauce
• Chinese black vinegar
• Fresh tofu puffs (fried tofu cubes)
• Bok choy (baby or Shanghai type)

Instructions

1. Toast Sichuan peppercorns and dried chilies in a dry wok over medium heat until fragrant (30 seconds), shaking constantly. Transfer to a mortar and lightly crush with pestle — do not grind to powder. (Peppercorns look slightly puffed and darker; chilies darken at edges)
2. Heat 2 tbsp neutral oil in a heavy pot over medium-low heat. Add doubanjiang and stir constantly for 2 minutes until oil turns brick-red and separates from paste. (Oil deepens to rust-red; small bubbles form around paste edges)
3. Add crushed spice mix and minced ginger (15 g / 1 tbsp) and garlic (10 g / 2 cloves), stir 1 minute until aromatic. (Ginger and garlic soften and turn translucent)
4. Pour in 800 ml (3 ⅓ cups) hot water, light soy sauce, black vinegar, and 1 tsp white pepper. Simmer uncovered 15 minutes, skimming foam occasionally. (Broth reduces slightly and coats spoon lightly)
5. Add tofu puffs and bok choy. Simmer 5 minutes until greens wilt and tofu absorbs flavor. Serve hot in bowls, drizzle with 1 tsp sesame oil and sliced scallions. (Bok choy stems turn bright green; tofu puffs plump and glisten)