Chengdu-Style Maocai (Spicy Sichuan Boiled Hotpot)

Instructions

1. 1Toast 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.

   焙香后轻捣

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 花椒微膨、颜色略深；辣椒边缘变暗Peppercorns look slightly puffed and darker; chilies darken at edges

   You know it's right when: 散发出柑橘与木质清香，无焦烟Aromatic citrus-and-wood scent rises, no smoke

2. 2Heat 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.

   炒出红油

   🔍 Look for Medium-low 2 分钟 · 2 minutes

   Visual: 油色转为铁锈红；酱边缘泛细泡Oil deepens to rust-red; small bubbles form around paste edges

   You know it's right when: 发酵香气明显增强，无焦糊味Fragrant, fermented aroma intensifies without burning

3. 3Add crushed spice mix and minced ginger (15 g / 1 tbsp) and garlic (10 g / 2 cloves), stir 1 minute until aromatic.

   爆香姜蒜

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 姜蒜变软、呈半透明状Ginger and garlic soften and turn translucent

   You know it's right when: 气味转为温热辛香Aroma becomes warm and pungent

4. 4Pour 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.

   熬制底汤

   🔍 Look for Low heat 15 分钟 · 15 minutes

   Visual: 汤汁略收，能薄薄挂勺Broth reduces slightly and coats spoon lightly

   You know it's right when: 汤面微漾；咸鲜醇香愈发浓郁Surface shimmers gently; aroma deepens into savory umami

5. 5Add 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.

   烫煮配菜

   🔍 Look for Medium heat 5 分钟 · 5 minutes

   Visual: 菜梗翠绿；豆腐泡饱满油亮Bok choy stems turn bright green; tofu puffs plump and glisten

   You know it's right when: 筷子轻碰即弯软Stems bend easily when nudged with chopsticks