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Spicy Soup Base

  • Corn Oil 50 g
  • Garlic, blended 10 g
  • Ginger, blended 10 g
  • China Dry Chilli, blended 5 g
  • Chilli Padi, blended 5 g
  • Green Sichuan Peppercorn 5 g
  • China Dry Chilli 5 g
  • Mala Paste 50 ml
  • Chilli Bean Paste 20 ml
  • Water 500 ml

Boiled Sichuan NoBeef

  • Spicy Soup Base, as above 600 ml
  • Soy Beansprout 50 g
  • Round Cabbage, cut thinly 50 g
  • Silken Tofu, cubed 50 g
  • Sweet Potato Noodles, soaked and drained 50 g
  • Garlic, chopped 10 g
  • Spring Onion, sliced 10 g
  • Green Sichuan Peppercorn 5 g
  • Red Peppercorn 5 g
  • China Chilli Flakes 5 g
  • Cumin Seed 2 g
  • Corn Oil, heated up to 160 degree celsius 30 ml
  • Green Sichuan Peppercorn Oil, heated up to 160 degree celsius 10 ml
  • Coriander 10 g
  1. Spicy Soup Base

    • Heat up oil in a pot, stir-fry garlic, ginger, chilli padi, dry chilli, till fragrant.
    • Add in green peppercorn, chilli, mala paste, chilli bean paste, water, vegetarian powder bring to boil and set aside.
  2. Boiled Sichuan NoBeef

    • Heat up spicy soup, blanch beansprouts, bean skin, tofu, TVB NoBeef* and assemble in a bowl.
    • Add in garlic, spring onion, peppercorn oil, peppercorn, chilli flakes, cumin and pour over the hot corn oil.
    • Garnish and ready to serve.

    *TVB NoBeef Patty, sliced and deep fried