History of Ma La Hot Pot

SpicySichuan hotpot originates from the local ethnic flavors in Zhong County's Jinyun Mountain.
   Locals often cook a large pot of mixed vegetables together with various seasonings for daily meals. When guests come, they would add expensive foods like meat and seafood to the regular cooked dishes.

   Recently,Sichuan cuisine masters have refined and developed this spicy hotpot to suit restaurant operations: in terms of ingredients, it now includes over a hundred types such as seafood, poultry, livestock, and fresh vegetables;in terms of taste, it integrates the characteristics of Chongqing hotpot, Sichuan dry pot, and spicy dishes,highlighting the spiciness, numbingness, dryness, and fragrance; when it comes to spiciness, a 5-7 level grading system is used: mild spiciness, slightly spicy, medium spiciness, heavily spicy, and super spicy, catering to individual preferences;in terms of efficacy, unique medicinal herbs are added for clearing heat and removing dampness, endowing it with special functions such as not irritating the stomach or causing inflammation. Therefore, the popularity of spicy hotpot during summer is no surprise. Method A:

Preparation: Main ingredients:
millet , green bamboo shoots, soybean dregs,fresh shiitake mushrooms, crab (not necessarily Yangcheng Lake but clean and fresh),prawns, lotus root,anything that can be simmered like in a hot pot. Side ingredients: lantern peppers, Sichuan hotpot base sauce, green onions,ginger, garlic,Sichuan pepper,cassia seeds, bay leaves, fennel seeds, cooking oil,
chicken stock.1. Wash the main ingredients; cut the green bamboo shoots into strips and soak the soybean dregs in warm water then cut them into segments. Prepare the lotus root as you wish; slice the corn (no offense to Li Yuchun). Slice the shiitake mushrooms. Put all prepared items aside. millet could be cut into flower-like pieces if desired. 2. Prepare a large glass pot and stack the ingredients according to their cooking time from bottom to top: mushrooms, corn, green bamboo shoots, soybean dregs, shiitake mushrooms, lotus root slices, crabs, big prawns.3. In another wok, heat oil and sauté the Sichuan pepper, green onions, ginger, and garlic until fragrant, then add the hotpot base sauce and stir until it disperses completely. 4. Place the glass pot over high heat and add chicken stock. Pour the prepared hotpot base sauce into the stacked ingredients in the glass pot. If there are residues, rinse with a little water and pour it back into the pot to avoid waste.5. In a separate pan, sauté the lantern peppers until fragrant, then transfer them to the large pot.

Cover the glass pot and bring to a boil.6. Boil for one minute, then turn off the heat as the pot retains warmth well; let it simmer for 5 minutes before serving. Glass pots are best selected to avoid contamination while allowing you to see inside the ingredients clearly.

Method B:Ingredients: luncheon meat, mushrooms , maitake mushrooms (find as many fungi as possible), soybean dregs, chicken wings if you like meat, Sichuan pepper, chili peppers

, doubanjiang (brand of chili bean paste forgotten),

vegetable oil (use plenty), salt, monosodium glutamate

, green onions, ginger, coriander

. First, cook the vegetables until about 6-7 done. Mix the seasonings in a small bowl (Sichuan pepper, chili peppers, doubanjiang, green onions, ginger).
Do not heat the oil too much; sauté the mixed seasonings for a while before adding prepared meat and vegetable ingredients (drain some water if they are very watery). Add salt and monosodium glutamate, then add coriander just before serving.Adjust the spiciness according to personal preference: more Sichuan pepper for those who like it spicy, especially fresh ones, and high-quality chili peppers for a rich flavor. Using hotpot base sauce is possible but not recommended; homemade seasoning is better.!

Method B:
Ingredients:Canned meat， mushrooms,broomcorn mushrooms(get more fungi), fermented broad bean skin, and if you like meat, you can also add things like chicken wings.Paprika, chili pepper ,,fermented bean paste(I forgot which brand it was), vegetable oil (use a lot), salt, monosodium glutamate , spring onions, ginger,coriander.

First cook the vegetables until they are about 6 or 7 parts done. Put the seasonings in a small bowl and mix them up (paprika, chili pepper, fermented bean paste, spring onions, ginger).

Don't heat the oil too much, add the seasonings and stir-fry for a while, then put in your prepared meat and vegetable ingredients (make sure to remove any excess water from the vegetables). Add some salt and monosodium glutamate. Just before taking it off the heat, add coriander.

This dish's preparation can vary based on personal taste preferences; those who like spicy food should use more paprika (fresh is best but hard to find), chili peppers (Sichuan ones are spicier, so choosing high-quality chili peppers is crucial as they not only make the dish spicy but also give it a rich aroma). You can also use hotpot base for cooking, but it's suggested not to do this, using homemade seasonings is better.