Mapo Yam

 Mapo Yam is an innovative Sichuan-style home dish that combines classic mapo flavor with soft, glutinous Chinese yam.

 It features a spicy, numbing, savory and slightly salty taste, with tender yam covered in glossy red sauce. Smooth in texture, rich in aroma and easy to make,

 it is a delicious light spicy dish perfect with steamed rice.

Ingredients

Main Ingredients

300g fresh Chinese yam

80g ground pork

Aromatics

3 garlic cloves (minced)

1 small piece of ginger (minced)

2 scallions (chopped, white and green separated)

1 tbsp fermented black beans (rinsed)

Seasonings

1 tablespoon Sichuan chili bean paste

1 tsp light soy sauce

½ tsp dark soy sauce

1 tsp sugar

A pinch of salt

Moderate Sichuan peppercorn powder

Cooking oil

Cornstarch water (for thickening)

Step-by-Step Instructions

1. Prepare the Chinese yam

   Peel the yam and cut it into small rectangular chunks or thick slices.

   Soak the cut yam in cold water with a little white vinegar to prevent oxidation and discoloration.

   Boil water in a pot, blanch the yam for 2 minutes, then drain and set aside. This removes the raw taste and makes the texture softer.
2. Fry the minced pork

   Heat cooking oil in a wok over medium heat.

   Add ground pork and stir-fry continuously until it changes color and releases oil.

   Add minced ginger, minced garlic, fermented black beans and white scallion parts, stir-fry quickly to bring out the rich fragrance.
3. Stir-fry the spicy base

   Add Sichuan chili bean paste, stir-fry on low heat to dissolve the paste and produce bright red oil.

   Drizzle with light soy sauce and dark soy sauce, stir evenly to enhance color and umami.
4. Simmer with yam

   Pour in an appropriate amount of hot water, add sugar and a little salt to balance the flavor.

   Put in the blanched yam, turn to low heat and simmer gently for 4–5 minutes, allowing the yam to fully absorb the mapo sauce.
5. Thicken the sauce

   Pour in prepared cornstarch water in batches, stir gently over low heat until the sauce thickens and clings tightly to every piece of yam.
6. Finish and serve

   Sprinkle with Sichuan peppercorn powder and green scallions.

   Stir one last time, then turn off the heat. Transfer to a plate and serve hot with rice.

Cooking Tips

1. Wear gloves when peeling yam to avoid skin itching caused by mucus.
2. Blanching yam in advance keeps it from breaking during simmering.
3. Use low heat to stir-fry chili bean paste to avoid burning and bitter taste.
4. Sichuan peppercorn powder is the soul of mapo flavor, do not skip it.
5. Adjust spiciness and saltiness according to personal taste preference.

Spicy Tofu Fish Fillet (Douhua Fish Slices)

 Spicy tofu fish fillet is a classic popular Sichuan dish.

 It features tender, smooth fish slices paired with soft silken tofu, soaked in a rich, numbing and spicy Sichuan-style broth. Fresh, savory and aromatic, with an extremely tender mouthfeel,

 it is a comforting signature rice dish loved by spicy food lovers.

Ingredients

Main Ingredients

300g fresh fish fillets (grass carp, bass or snakehead fish)

1 box silken tofu (soft douhua)

Aromatics & Side Ingredients

3 cloves garlic (minced)

1 piece ginger (shredded)

3 dried red chilies

1 handful Sichuan peppercorns

2 scallions

A little pickled mustard greens (optional)

Marinade for Fish

1 tsp cooking wine

1 tbsp light soy sauce

A pinch of salt

White pepper

1 tbsp cornstarch

1 egg white

Seasonings for Soup

2 tbsp chili bean paste

1 tsp dark soy sauce

Half tsp sugar

Appropriate salt

Cooking oil

Step-by-Step Instructions

1. Process and marinate fish fillets

   Cut fresh fish into thin even slices. Rinse and drain thoroughly to remove excess water.

   Add cooking wine, light soy sauce, salt, white pepper, cornstarch and egg white. Stir evenly in one direction, then drizzle a little cooking oil to lock moisture. Marinate for 15 minutes.
2. Prepare tofu and accessories

   Cut silken tofu into thick blocks gently. Boil a pot of light salt water, put in the tofu and blanch for 1 minute. Drain and set aside to prevent breaking and remove bean odor.

   Chop scallions, soak dried chilies and Sichuan peppercorns for later use.
3. Cook the spicy base soup

   Heat oil in a pot over medium heat. Add Sichuan peppercorns and dried red chilies to stir-fry until fragrant, then take them out and crush for topping.

   Leave base oil in the pot, add minced ginger, garlic and chili bean paste. Stir-fry slowly to release red oil and rich fragrance.
4. Simmer the soup base

   Pour in an appropriate amount of hot water, add dark soy sauce, sugar and a little salt. Bring the soup to a rolling boil and simmer for 3 minutes to fully enrich the flavor.
5. Add tofu and fish slices

   Put the blanched silken tofu into the soup, simmer on low heat for 2 minutes to let the tofu absorb the broth.

   Turn up the heat slightly, spread the marinated fish slices one by one into the pot. Do not stir immediately.

   Cook gently for 2–3 minutes until the fish slices turn white, tender and fully cooked.
6. Final flavoring and serving

   Pour the whole dish into a large bowl. Sprinkle with crushed Sichuan peppercorns, dried chilies and chopped scallions.

   Heat a little hot oil until smoking hot, and pour it on the toppings to trigger a strong aroma. Serve hot immediately.

Cooking Tips

1. Silken tofu is fragile; handle gently and avoid vigorous stirring.
2. Marinating fish with egg white and starch ensures a smooth, tender texture without fishy smell.
3. Control the cooking time of fish slices; overcooking will make the meat tough.
4. Chili bean paste is the key to the authentic Sichuan flavor.
5. Adjust the amount of chili and Sichuan peppercorns according to personal spicy tolerance.