Ma La Hot Pot
Ma La Hot Pot
Savor this spicy and tasty Szechuan recipe.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 4 to 6 servings
  • Stock ingredients:
  • 800 millilitres Chicken stock
  • Spicy paste ingredients:
  • 50 grams Szechuan bean paste
  • 1 tablespoon Fermented black beans
  • 10 pieces Dried red chili, cut into 4 soaked, soaked and drained
  • 2" Ginger, sliced
  • 6 cloves Garlic
  • 50 millilitres Chicken stock
  • Broth Ingredients:
  • 100 millilitres Vegetable oil
  • 1 stick Cinnamon
  • 3 Star anise
  • 1 tablespoon Fennel seeds
  • 1½ tablespoons Szechuan peppercorn
  • 3 pieces Dried Liquorice root
  • 6 Green cardamom
  • 30 grams Sand ginger, bruised
  • 20 grams Rock sugar
  • 10 pieces Dried red chili, cut into 4 soaked, soaked and drained
  1. In a blender or food processor, toss in garlic, black beans, Szechuan bean paste, ginger, soaked red chilies and chicken stock. Blend into a paste and set aside.
  2. Heat 100ml oil in a large saucepan and toss in star anise, green cardamom, cinnamon, dried liquorice root, Szechuan peppercorn and fennel seeds. Over a medium heat, stir until the spices are fragrant for about 1 minute.
  3. Add the blended spice paste and chicken stock into the saucepan and stir all the ingredients together.
  4. Toss in soaked dried chili and rock sugar. Bring to a boil then reduce heat to simmer for 5 minutes.
  5. Cook accompanying ingredients such as mushrooms, tofu, vegetables and beef slices in broth.

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