「素食」芋头的川味做法，香香辣辣的超下饭 |【Vegan】Spicy Taro Stew with Tofu and Celtuce

I really love this red soup stew with chopped pepper and taro. The taro is soft and spicy, and the soup has rich flavors. With the rich side dishes, it feels like eating a small hot pot. It’s perfect for the cold weather.
最近超爱这个红汤的剁椒芋头煲，芋头软糯香滑，汤汁鲜美浓郁，加上丰富的配菜也有吃小火锅的感觉，太适合这个天气了

Ingredients/食材:
芋儿 400g Taro
莴笋头 小半根 Half Celtuce
木耳 适量 Blackear Mushroom
千张 一块 Tofu Skin
平菇 几朵 Some Oyster Mushroom
酸萝卜 30g Pickled Radish
白菜 适量 Napa Cabbage
生姜 几片 Ginger
香菇高汤或水 600ml Water or Mushroom Broth
(做法：2朵干香菇用剪刀剪成丝，加水煮10分钟)
(Mushroom Broth: Two dried shiitake mushroom, cut into slices, boiled in water for 10 minutes)

调味料/Seasonings：
湖南剁椒酱 2大勺 2 Tbsp Hunan Style Pepper Sauce
豆瓣酱 1小勺 1 Tsp Doubanjiang
生抽 1大勺 1 Tbsp Soy Sauce
汉源花椒 10粒 10 Hanyuan Peppercorn (Red Sichuan Peppercorn)
十三香 1/2小勺 1/2 Tsp (Thirteen Spices)
砂糖 1/2小勺 1/2 Tsp Sugar
盐巴 适量 Salt

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