It doesn’t just look red, it’s also made to authentic Sichuan spice levels.
I did cheat a little and used Chongqing hotpot roux for some of the spices.
It doesn’t just look red, it’s also made to authentic Sichuan spice levels.
I did cheat a little and used Chongqing hotpot roux for some of the spices.
It’s a fairly liquid dish, but not super soupy. It’s just that all the tofu is submerged in chili oil because of its own weight here.
Looks amazing. This served with rice, are there traditional side dishes served with it?
Rice, and I like having stir fried cabbage to go along with it.