Sichuan•healthy

Shui Zhu Mushrooms

Sichuan Shui Zhu Mushrooms

Ingredients

Quantities are shown as originally provided.

300 g mixed mushrooms (, button mushroom, shitake mushroom, golden needle mushroom and beach mushroom)
50 g bean sprouts
12 dried chili pepper (, as needed )
1 tbsp. Sichuan pepper
4 tbsp. vegetable cooking oil
2 tbsp. doubajiang
800 ml hot water as needed
2 green onions (, chopped )
3 garlic cloves (, chopped )
1 thumb ginger
1 tbsp. light soy sauce
1/4 tsp. sugar

1
Clean and remove the ends of mushrooms and then cut into similar pieces. Shiitake mushroom and button mushroom into four equal pieces.
2
Heat 12 to 20 dried chili peppers for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
3
In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red.
4
Add ginger, scallion sections, garlic, fry for 1 minute until aromatic too. Then place 1/3 of the chili peppers and Sichuan peppercorn we prepared in the first step. Pour in 800ML water.
5
Let the broth simmer for 10 minutes and then season with a very small pinch of salt and light soy sauce. Add the mushrooms and bean sprouts in.
6
Cook for 2 minutes, transfer to serving bowl. Spread chopped garlic, green onion sections and the remaining chili pepper and Sichuan peppercorn on top.
7
The highlight, pour hot oil on top.