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+# Italian Mulled Wine
+
+![Italian Mulled Wine](pix/italian-mulled-wine.webp)
+
+- ⏲️ Prep time: 5 min
+- 🍳Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+### Crushed Ingredients 
+
+- 1 star anise
+- 1 bay leaf 
+- 1 pinch rosemary
+- 1 pinch peppercorn
+- 1 pinch thyme
+- 1 pinch red pepper
+- 1 pinch fennel seeds
+- 1 pinch cloves
+- 1 pinch nutmeg
+
+### Non-Crushed Ingredients
+
+- 1 bottle Italian red wine
+- 1 orange
+- 1 lemon
+- 1 tbsp honey
+- 1 tsp vanilla
+- 1 stick cinnamon 
+- 4 figs (optional)
+- 100 ml limoncello (optional)
+- 50 ml sweet vermouth (optional)
+- 50 ml bourbon, brandy, or cognac (optional)
+
+## Directions
+
+1. Pour the wine into a stock pot and turn the gas on medium high
+2. Crush all the "Crushed Ingredients" in a mortar and pestle
+3. Peel and juice the orange and lemon (toss the peels and juice into the wine but not the white pith)
+4. When the wine is up to a simmer, immediately bring the gas down to low and pour in all the rest of the ingredients
+5. Cook on low for at least 15 minutes to infuse the flavors
+6. Keep the flame on low so the wine stays warm and continues to infuse, but doesn't bubble / burn off the alcohol
+7. Feel free to double the recipe or scale any of these ingredients up or down to suite your taste
+
+## Contribution
+
+- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2`
+
+;tags: alcohol wine liquor drink
diff --git a/src/mapo-doufu.md b/src/mapo-doufu.md
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+# Mapo Tofu (麻婆豆腐)
+
+![Mapo Tofu Over Rice](pix/mapo-doufu-01.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+### Marinated Pork
+
+- 450 g (1 lb) ground pork
+- 1 tbsp soy sauce
+- 1 tbsp Shaoxing cooking wine
+- 1 tsp cornstarch
+- 1 tsp white pepper powder
+
+### Braise 
+
+- 2 tbsp spicy doubanjiang (la doubanjiang)
+- 1 tsp dou-chi
+- 2-3 chopped scallions white and green separated)
+- 2-4 minced garlic cloves
+- 2 inch minced ginger (similar amount as garlic)
+- 400 ml chicken broth or water
+- 340 g (1 package) soft tofu cut into 1.5cm (1/2 inch cubes)
+- 1 tbsp Sichuan peppercorns crushed
+
+## Directions
+
+![Mapo Tofu Simmering](pix/mapo-doufu-02.webp)
+1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce, 
+2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks
+3. Add the doubanjiang and let it simmer for about a minute
+4. Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant
+5. Add the stock and a splash of soy sauce, turn up the gas and bring to a boil
+6. Add the tofu, lower the gas, and braise for around 15 mins
+7. You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them
+8. Mix in the crushed sichuan peppercorns and green parts of the scallions right before serving
+9. Serve over steamed rice
+
+## Contribution
+
+- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2`
+
+;tags: chinese pork tofu
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