The making of maocai has a long history, and you can also feel the charm of these specialties during the production process. Maocai is a very unique snack in Chengdu. Maocai uses tripe as the main ingredient, and the cooking method is mainly cooking. The taste is spicy. You can also follow the recipes provided by the Meishijie website to make special snacks! Ingredients:

(The types and amounts of raw materials can be increased or decreased according to your own preferences)

Meat dishes:

50 grams of rabbit waist, 50 grams of tripe , 50 grams of eel, 50 grams of pig ring throat, 50 grams of lunch meat, 30 grams of duck intestines

Vegetarian dishes:

80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50g mushrooms, 50g dried tofu, 80g cabbage, 50g cauliflower, 80g green cabbage

Seasoning:

250g butter, 100g vegetable oil, Pixian beans 150 grams of glutinous rice, 50 grams of Yongchuan black bean sauce, 10 grams of rock sugar, 5 grams of Sichuan peppercorns, 2 grams of pepper, 30 grams of dried chilies, 20 grams of glutinous rice juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon bark, 10 grams of grassroots, 10 grams of white mushrooms, 250 grams of chili noodles, and 1500 grams of fresh soup

Preparation procedures:

1. Make brine. Put the wok on high heat, heat the vegetable oil until it is 6 times cooked, add the Pixian County bean sprouts (thin buds first) until crispy, quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients. Wash the vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices about 4 cm square; cut the vegetarian vegetables into thin slices about 3 cm. Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.

3. Ironing. Put the brine pot on a high fire to keep it boiling, and scald various dishes with skewered bamboo skewers, and scald them to maturity according to the heat of different dishes.

4. Dip food. Place the cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating. To dip or not to dip is more or less up to you.