Ever since our TW trip, I've been thinking about that wonderful ma la hot pot we had at Tao Ho Dien. While I don't have access to the duck blood to help out the broth, I've been experiementing with broth composition in trying to duplicate that experience at home. Aslo, I've been trying out Tao Ho Dien's method of only adding broth to scallions as dipping sauce method http://www.taihodien.com.tw/htm/02.htm. While I wouldn't say I'm quite there yet (damn lack of duck blood), this night's rendition was a pretty good showing. I started off with a store bought Sichuan broth base, added some other spices like crushed fennel seed, bay leaf, and marjoram to give it a bit more of an herbal taste.
Wednesday, December 10, 2008
Hot Pot Imitation As High Flattery
Ever since our TW trip, I've been thinking about that wonderful ma la hot pot we had at Tao Ho Dien. While I don't have access to the duck blood to help out the broth, I've been experiementing with broth composition in trying to duplicate that experience at home. Aslo, I've been trying out Tao Ho Dien's method of only adding broth to scallions as dipping sauce method http://www.taihodien.com.tw/htm/02.htm. While I wouldn't say I'm quite there yet (damn lack of duck blood), this night's rendition was a pretty good showing. I started off with a store bought Sichuan broth base, added some other spices like crushed fennel seed, bay leaf, and marjoram to give it a bit more of an herbal taste.
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