Spicy Mixed Vegetables (Tianshui Spicy Hot Pot Home Version)

Name: Spicy Mixed Vegetables (Tianshui Spicy Hot Pot Home Version)
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Tianshui-style street food at home: vegetables, luncheon meat, and crab sticks simmer in a fragrant broth perfumed with dried chilies, Sichuan peppercorns, cassia bark, star anise, and bay leaves, then get drenched in chili oil and minced garlic. Numbing, aromatic, wildly craveable.

20 minNewEasy Hot Dishes Boil Spicy & Numbing

Instructions

1
Wash the vegetables.
2
The vegetables are cut, and prepare dried chili cut into sections, ginger slices, scallion sections, Sichuan peppercorns and fennel seeds placed into the spice box, one cardamom, one amomum fruit, one star anise, and one piece of cinnamon bark.
3
Add an appropriate amount of water to the pot (not too much), pour in all the seasonings and salt, and bring it to a boil over heat.
4
When cooking the ingredients, crush the garlic into minced garlic.
5
After boiling, cook for another two minutes to bring out the flavor.
6
Put the vegetables into the pot one by one, cook them until done, then take them out and place them in a large bowl.
7
Pour the leftover broth from the cooked ingredients into a bowl.
8
Sprinkle coarse chili flakes, fine chili powder, Sichuan pepper powder, salt, MSG, and minced garlic on the ingredients.
9
Add canola oil to the pot and bring it to a boil.
10
Pour the oil over the seasonings in the bowl.
11
While the pan is hot, pour all the ingredients and broth into the oiled pan.
12
Use a spatula to mix the ingredients and seasonings evenly.
13
Take it out of the pot and put it in a bowl.