Sichuan Shui Zhu Mushrooms
Clean and remove the ends of mushrooms and then cut into similar pieces. Shiitake mushroom and button mushroom into four equal pieces.
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.
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.
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.
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.
Cook for 2 minutes, transfer to serving bowl. Spread chopped garlic, green onion sections and the remaining chili pepper and Sichuan peppercorn on top.
The highlight, pour hot oil on top.