Cook dried chili pepper with boiling water for a couple of minutes and then transfer out and minced well. This will pair with doubanjiang to create the Ma flaovr.
In a wok or pot, load with 4 to 5 cups of oil, and add green onion, coriander, and shallots. Heat until the aromas get withered. Transfer the content out and leave the oil.
Fry 1 cup of doubanjiang in the oil with the slowest fire until the oil color turns red.
Add chopped peppers and spices (pre-soaked in water), and add sugar, salt, and light soy sauce. Let the oil mixture simmer for 15 minutes until the flavors combined well. And add in water. We finished the soup base so far.
Cook the ingredients
Place in longer cooking time ingredients first and then place all the others. If you using potato, lotus root, or other starchy vegetables. Remember to blanch them firstly.
Once cooked, transfer to a large bowl or pot, garnish toasted sesame seeds, green onion and coriander.