Ma La Xiang Guo (Dry Hot Pot) éº»è¾£é¦™é” - Chinese Recipe

Ma La Xiang Guo (Dry Hot Pot) 麻辣香é”

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• Choose 500g from: sliced pork belly
• beef slices
• shrimp
• lotus root (sliced)
• potato (sliced)
• broccoli
• baby bok choy
• tofu skin
• mushrooms
• glass noodles
• (Base) 3 tbsp doubanjiang
• 2 tbsp Sichuan peppercorns
• 5 dried chilies
• 4 cloves garlic
• 2 tsp ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 4 tbsp oil

Method

1. Step 1 — Blanch harder vegetables (potato, lotus root) briefly. Deep-fry or blanch meats separately.
2. Frying — Fry doubanjiang, dried chilies, Sichuan peppercorns in oil 2 min. Add garlic and ginger.
3. Adding — Add all proteins and vegetables; toss to coat in oil.
4. Adding — Add soy sauce, oyster sauce, sugar; stir-fry on high 3–4 min until everything is coated and cooked.
5. Drizzling — Drizzle sesame oil. Serve without broth — this is a dry stir-fry, not a soup.

Tags: choose 500g from: sliced pork belly, beef slices, shrimp, lotus root, potato · Source: Brittani's Almanac