1, put all the ingredients into a boiling pot and cook them for later use.

2. Pour 5 tablespoons of red oil into the pot and add onion and garlic to saute.

3. Stir-fry shredded chili and prickly ash, then add Pixian bean paste, stir for several times, then pour in appropriate amount of water, stir well, and then add salt (1 spoon), soy sauce (2 spoons) and oyster sauce (2 spoons).

4. After the bottom of the soup in the pot boils, pour the cooked ingredients into the pot, and after boiling again, a pot of burning maocai will come out of the pot.

Maocai classification

1, hot pot type maocai: that is, what we call hot pot dishes, the basic form is the same, but the difference lies in the bottom material configuration, which is a hot pot for one person.

2. Brine-type maocai: It is a spice configuration similar to brine. After eating this maocai, the soup base can be drunk, which is delicious and not dry and spicy.

3. White-water maocai: Cook the dishes in a large pot filled with tap water and put them in a bowl, then add spices and sesame oil.