Peanuts and rice
Chongqing Hotpot Ingredients
light soy sauce
dark soy sauce
morning glory (Capsicum annuum)
sweet potato flour
How to make chutney when you say it’s ready.
Stir-fry peanuts and rice over water in a cold pan with cold oil over low heat, no salt added. Assemble and cool.
Crush garlic cloves, slice ginger, fry in hot oil with peppercorns and sliced leaves.
Pour off the hot pot base and stir fry, add salt and green onions
Pour in a little water and bring to a boil, pour in the light and dark soy sauce.
Bring to a boil again, remove from heat, base is done.
Bring water to boil, add soaked vermicelli and bring to boil, remove from heat
Heat soup, greens, peanuts, base, vinegar in a bowl
The tasty chutney is done.
2️⃣ Why didn’t you add vinegar to the base, my husband doesn’t like acid and I especially love it, so the vinegar added itself!