Spicy Sichuan Hot Pot (Mala Hot Pot)
Traditional dish · Chinese
A fiery and numbing hot pot experience originating from Sichuan, characterized by its bold broth infused with chili peppers and Sichuan peppercorns, alongside a wide array of ingredients.
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Ingredients
- Beef broth6 cups
- Pork broth6 cups
- Dried red chilies1/2 cup
- Sichuan peppercorns3 tablespoons
- Doubanjiang (spicy bean paste)1/4 cup
- Ginger, sliced1-inch piece
- Garlic cloves, smashed6
- Scallions, cut into 3-inch pieces4
- Vegetable oil3 tablespoons
- Thinly sliced beef1 lb
- Thinly sliced pork belly1 lb
- Tofu puffs8 oz
- Lotus root, sliced1 cup
- Bamboo shoots, sliced1 cup
- King oyster mushrooms, sliced6 oz
- Spicy fish balls1/2 lb
- Cilantro, choppedfor garnish
- Saltto taste
Steps
- 1
In a large pot, heat vegetable oil over medium heat. Add dried red chilies, Sichuan peppercorns, doubanjiang, ginger, garlic, and scallions. Stir-fry until fragrant, about 5 minutes.
- 2
Pour in beef and pork broths. Bring to a boil, then reduce heat and simmer for 30 minutes to allow flavors to meld.
- 3
Strain the broth if a smoother consistency is desired, or leave the aromatics in for a more intense flavor. Season with salt to taste.
- 4
Transfer the spicy broth to a portable induction cooker or hot pot burner.
- 5
Arrange platters of thinly sliced beef, pork belly, tofu puffs, lotus root, bamboo shoots, king oyster mushrooms, and spicy fish balls around the pot.
- 6
Diners cook ingredients in the broth and enjoy the numbing and spicy flavors.
- 7
Garnish with fresh cilantro before serving.
