Authentic Mala Hot Pot Recipe

Ingredients:Pork belly（Rated meat, shrimp, crab, fish meat,fish skin)Chinese celery, winter melon , mushroom fungus , lotus root , cauliflower , bok choy and fresh corn on the cob,wood ear mushroom,water shield,potato,sweet potato starch, crispy tofu（, bean curd sheets , bean curd puffs ,)fish balls（mollusk balls, fresh fish balls, crab meat balls)Crab meat Sauce:
Doubanjiang , dry red chili (5-6 pieces, cut into two segments), Sichuan pepper (adjust to taste, more for those who like it spicy, less for those who prefer milder flavors),seeds of Sichuan pepper (same as above),Guoguaizhou hotpot base (bagged, can be used 4-5 times),ginger(a piece), daikon onion (one).Ginger Homemade
Spicy Hot Pot Spicy Hot Pot Steps:
1. Boil water in a pot and add lotus root slices, cauliflower florets, cook until boiling then turn off heat, add dry sweet potato starch, fresh fish balls, crab meat balls, cook until the starch is fully hydrated, then remove from pot.(Cook the above vegetable ingredients first) 2. Cut pork belly into thin slices and crispy tofu into strips; slice ginger, cut daikon onion into segments.3. Heat another pot with a little oil, add dry chili peppers, Sichuan pepper (and seeds of Sichuan pepper), ginger slices, and daikon onion segments to stir-fry until fragrant, then add pork belly and stir-fry; add soy sauce and cooking wine, note: the meat will release some water, remove this oily water into a small bowl (this step is for extracting the meat's fragrance from the oil), continue to stir-fry until the meat has released its oil, then remove the meat. 4. In the remaining oil in the pot, add chopped Doubanjiang and Guoguaizhou hotpot base, stir-fry until dissolved, add lotus root, cauliflower, sweet potato starch, and pork belly, continue to stir-fry; add daikon onion, a little water, stir-fry evenly for about 2 minutes to allow seasoning to penetrate, season with chicken essence before removing from heat.5. A fragrant Spicy Hot Pot is ready.Tips: Ingredients can be freely combined, not all need to be used;
Do not add salt as Doubanjiang and hotpot base already contain salt; the flavoring is relatively strong, taste test before removing from heat, if needed, add a little more salt. Cut the ginger into slices and the Chinese onion into segments.
3 In another wok, add a little oil and sequentially put in: dried chili peppers, Sichuan peppercorns, ginger slices, and Chinese onion segments. Sauté them until fragrant before adding the five-spice meat and stir-frying it. Add some soy sauce Soy sauce and cooking wine. Note: The meat will release a little water, which can be scooped out into a small bowl (to extract more fragrance from the meat). Continue stir-frying until the meat releases oil; then remove it.
4 In the remaining oil in the wok, add an appropriate amount of minced (dou banjiang) and Chongqing Little Swan Hot Pot base. Cook them until well-mixed, then add lotus root, cauliflower, sweet potato starch, and five-spice meat. Stir-fry with Chinese onion, a little hot water, and cook for about 2 minutes to allow flavors to penetrate. Before serving, add a bit of Chicken essence for seasoning.
5 The fragrant spicy hot pot is ready.

Tips:
The ingredients can be freely combined; you don't need to use all of them;
Do not add salt, as the (dou banjiang) and Chongqing Little Swan Hot Pot base already have saltiness and strong flavors. You can taste it before serving and add a little more if necessary.