About 15 minutes later, Yu Bing added homemade red oil bean paste and stir-fried it until the bean paste inside was dry.
When the oil in the pot was clear and red, she added the green peppers and white wine. One minute later, she added sugar and rice wine to increase the freshness. After the stir-fried sugar melted, she added salt. When the salt melted, she was done!
Xiao Sheng was in charge of washing the vegetables. Jiang Chun cut the chicken, fish, potatoes, and carrots into pieces. She even took two yams, peeled them, and cut them into pieces as well. Then, she brought out a large basin of cabbage. The veggies for the hotpot were ready.
Because there was no matching table for the Sichuan hotpot, they only needed to place the saucepan on the stove. After the hotpot base was placed in the pot and the spices were stir-fried, clear water was added.
