Home-style Mala Hot Pot Recipe

　　Sichuan Hot Pot Originating from the Tujia flavor, it is known for its spiciness, numbingness, freshness, and aroma, making it a popular dish among many.It is a dish of Sichuan cuisine..Ingredients can be freely combined according to personal preference.

Main Ingredients

　　Prawns (120g) Pork Belly (180g)Broccoli (110g) Celery (60g)Taro (160g) Lotus Root (170g)Peanuts (30g) Onion (60g) and Green Onion Slices (15g)Dry Red Chili Peppers (6 pieces) Soya Sauce (15g), Cooking Wine (10g)Vinegar (2g), Salt as needed Rice Bran Oil ( )Spicy Hot Pot Seasoning (30g)White Sesame Seeds (6g) Coriander Peanuts Steps 1. Marinate the prawns with vinegar, cooking wine, soya sauce, and a little salt for an hour; marinate the pork belly in the same manner for an hour, then slice it thinly; cut green onion slices. 2. Clean the broccoli, celery, taro, lotus root, onion, and prepare them as needed.3. Turn on the power and start the cooking machine, which will automatically preheat. 4. After preheating, pour in an appropriate amount of water and start the steaming or stewing function to bring it to a boil.5. When boiling, add a few drops of oil. 6. Blanch the broccoli, celery, taro, lotus root, and onion; drain and dry them.7. Blanch the lotus root until tender, then drain and dry it. 8. Blanch the potato until tender, then drain and dry it.9. Discard the water, dry the pot, add the marinated pork belly, start the stir-frying function to release the oil, fry the meat slices until cooked, then remove them. 10. Add the marinated prawns, start the frying function to cook them until done, then remove them.11. Fry the peanuts using the same method. 12. If necessary, add a little oil.13. Clean the dry chili peppers with a cloth and cut them into segments. 3g

14. Add the dry chili peppers, green onion slices, onions, and spicy hot pot seasoning; stir-fry for about half a minute.

15. Add the previously cooked and blanched vegetables, start the stir-frying function, finish cooking after one cycle, then serve by sprinkling with sesame seeds and coriander.

16. Finished product;

17. Finished product.

Tip: When blanching vegetables, adding a few drops of oil to the water can prevent them from turning yellow.Steam Steam until cooked.

5. When the water boils, add a few drops of oil;

. Add a few drops of oil to the boiling water;

. Blanch broccoli, Chinese lettuce, and celery in the boiling water until soft, then remove and drain;

. Blanch lotus root in the boiling water until cooked, then remove and drain;

. Blanch potatoes in the boiling water until cooked, then remove and drain; discard the remaining water and dry the pot.

. Sauté marinated pork belly in the pot to release oil, cook until meat is done, then remove from the pan;

. Fry pre-marinated shrimp in the pan until fully cooked, then remove;

. Add a little oil if necessary;

. Clean dried chili peppers with a cloth and cut into segments;

. Add the dried chili peppers, spring onion, onion, and Sichuan hot pot seasoning to the pot; stir-fry for about half a minute;

. Add the previously fried and blanched meat and vegetables,. after one cooking program ends, remove from heat and sprinkle with white sesame seeds and cilantro;

. Start the stir-fry function until done, then sprinkle with white sesame seeds and cilantro before serving;

17. Finished product.

. Tip: Adding a few drops of oil to the water when blanching vegetables can prevent them from turning yellow.