How to Make Mala Hot Pot with Ingredients

Ingredients:

Spicy Hot Pot The ingredients for Spicy Hot Pot are very diverse, basically anything suitable for stir-frying can be used. However, they generally need to be preprocessed by blanching until cooked. The ingredients can be divided into the following categories: choose based on your preferences.

Vegetables: Chinese bamboo shoot,lotus root,，Chinese young bamboo shoot, round cabbage,，mushroom, shiitake mushroom,mushroom, buddhist's hand fungus,cauliflower, broccoli,potato, sweet potato etc. Dried Goods:black fungus, wood ear mushroom,etc. Seafood:

squid,shrimp, crab,mukbong (seafood product) etc.

Meat:pork belly, loaf sausage,bullfrog, Chinese snakehead fish

etc.Intestines: blood tofu, cow's stomach, duck intestine,duck gizzard etc.Patties: vegetable patty,

mutton ball,fish ball etc.: tofu,

dry tofu,bean curd sheet, dumpling tofu etc.This time, I used: mushroom, wood ear mushroom,

lotus root slices,Chinese bamboo shoot, mushroom,shiitake mushroom, pork belly, celery,

cauliflower for my Spicy Hot Pot. Seasonings: (For 800 grams of ingredients, adjust according to your own materials, but I think each type of dish should not be too much, about 50-100 grams is appropriate. Six to eight varieties are better in one pot).Spicy Hot Pot Seasoning: five spice oil 100ml, Sichuan fermented broad bean paste (minced) 2 tablespoons (30ml), hotpot seasoning 50g, dried chili pepper 80g, ginger slices 15g, garlic 20g, green onion segments 15g, cooking wine 1 tablespoon (15ml), sugar 2 teaspoons (10ml), salt to taste, monosodium glutamate a little, white sesame seeds appropriate amount, cilantro appropriate amount. Five spice oil ingredients:clove, star anise

2 pieces,

Sichuan pepper 5g, mace 1 piece, fennel seed 5g, alpinia officinarum 1 piece, cinnamon bark 1 piece, anise leaf 2 pieces, oil.5 Heat the wok and add five spice oil. After heating, fry the dried chili peppers until fragrant; do not let them turn red or burn. When the oil is red and has a nice aroma, remove it immediately and drain the oil to set aside for use. 6 If you like pork belly, add it and stir-fry until it releases its oil. Slowly fry until dry; if you don't like pork belly, skip this step and directly stir-fry Sichuan fermented broad bean paste and hotpot seasoning.7 Stir-fry the Sichuan fermented broad bean paste and hotpot seasoning to release red oil and aroma. 8 Add ginger slices and garlic and stir-fry until fragrant.

9 Place ingredients in order: those that can withstand high heat first (such as mushrooms, cauliflower) and those that cannot (such as Chinese bamboo shoot). Quickly stir-fry evenly, add cooking wine to mix well.10 Add the previously fried dried chili peppers together. Season with sugar, salt (according to taste, Sichuan fermented broad bean paste and hotpot seasoning already contain some), a little monosodium glutamate according to personal preference. Stir-fry evenly and then serve in a large bowl, sprinkle with sesame seeds and cilantro.Tips: 1 Seasonings can be adjusted based on your taste and the amount of ingredients, but I think Sichuan fermented broad bean paste and hotpot seasoning are indispensable. Using bagged hotpot seasoning is convenient as it imparts a special aroma to the Spicy Hot Pot. You can adjust according to your preference.2 Since there's already Sichuan pepper in the five spice oil, I didn't add more for this Spicy Hot Pot because I don't like having to pick out or bite into Sichuan peppers. 3 Most ingredients for Spicy Hot Pot need pre-processing by blanching until cooked or frying (sweet potato strips, potato strips, etc.) to make them easy to stir-fry quickly.
4 Spicy Hot Pot isn't difficult. Apart from the seasonings, you just need to pay attention to the heat of the ingredients: crisp where it should be crispy, soft where it needs to be tender. Otherwise, it won't taste good.

6 Place the five-spice pork to render out the fat, fry it slowly until it is dry for better taste. If you do not like fatty meat, you can directly sauté the Doubanjiang and hotpot spices.

7 Add the Doubanjiang and hotpot seasonings; stir-fry them to bring out red oil and fragrance.

8 Add ginger slices and garlic; stir-fry until fragrant.

9 Add ingredients one by one, those that can withstand high heat first (such as mushrooms, cauliflower) and those that cannot later (such as bamboo shoots), quickly stir-fry evenly, then add cooking wine and stir-fry to mix well.

10 Add the pre-fried dried chili peppers and stir-fry together. Season with sugar, salt (depending on taste; Doubanjiang and hotpot seasonings already have some salt) and chicken essence (according to personal preference), stir-fry evenly until done. Serve in a large bowl, sprinkle with sesame seeds and cilantro.
Tip:

1 You can adjust the seasonings according to your taste and amount of ingredients, but I think Doubanjiang and hotpot seasonings are essential. Using bagged hotpot seasonings is convenient; they give the stir-fried spicy pot a special aroma. You can use supermarket versions from Sichuan or Chongqing; adjust based on your preference.

2 Since we used star anise in the five-spice oil, I did not add additional Sichuan pepper here because I do not like having to pick out Sichuan peppers or feeling them while eating.

3 Most ingredients for spicy pot should be pre-processed; blanched or fried (like sweet potato sticks) to facilitate quick stir-frying. Drain the processed materials well.

4 Stir-fried spicy pot is not technically demanding, apart from seasonings. The key is to ensure proper cooking for each ingredient—crispy where it should be crispy and soft where it should be soft; otherwise, it won't taste good.