It doesn't just look red, it's also made to authentic Sichuan spice levels.

I did cheat a little and used Chongqing hotpot roux for some of the spices.

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[–] 2 points 13 hours ago (1 child)

Never having this made “authentically” is ma po served this brothy?

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  • [–] [S] 3 points 13 hours ago (1 child)

    It's a fairly liquid dish, but not super soupy. It's just that all the tofu is submerged in chili oil because of its own weight here.

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