Sichuan Mala Hot Pot
Sichuan Mala Hot Pot
Classic DishHot Pot
Prep: 30 min • Cook: 45 min. A classic Sichuan-style hot pot featuring a fiery and numbing mala broth, perfect for a lively home gathering. This recipe focuses on creating a balanced, aromatic broth base with go-to ingredients that create a truly authentic and satisfying experience.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 6
Instructions
Prepare the Broth
- 1Heat vegetable oil in a large pot or Dutch oven over medium heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant.
- 2Add Sichuan peppercorns, dried chilies, ginger slices, garlic cloves, star anise, cinnamon stick, and bay leaves. Stir-fry for another minute until aromatic.
- 3Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for at least 30 minutes to allow flavors to meld.
- 4Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.
Assemble and Cook
- 1Transfer the strained broth to a portable induction cooker or a heat source placed in the center of the dining table.
- 2Arrange all the dipping ingredients and prepared dipping sauce components on platters around the hot pot.
- 3Once the broth is simmering, guests can start adding their chosen ingredients to the pot. Cook until done (e.g., thinly sliced meats cook in seconds, vegetables take a few minutes).
- 4Dip cooked ingredients into personal dipping sauces before enjoying.
Nutrition Information
- Calories
- 781 kcal
- Protein
- 45 g
- Fat
- 56 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 781 kcal |
| Protein | 45 g |
| Fat | 56 g |
| Carbs | 25 g |
Tips
- Toast Sichuan peppercorns and dried chilies lightly before using to enhance their aroma and flavor profile.
- Maintain a gentle simmer for the broth, not a rolling boil, to prevent ingredients from breaking apart.
- Offer a variety of dipping sauces to cater to different preferences, allowing for a personalized hot pot experience.
