How to make Malatang at home
Homemade Malatang with basic ingredients and seasonings.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp fennel seeds
- 2 cloves
- 5 g dried tangerine peel
- 2 tbsp. Sichuan peppercorns (I use half green and half green)
- 60 g dried chili peppers
- 4 tbsp doubanjiang (spicy bean paste)
- 1 tbsp fermented black beans
- 2 tbsp rice wine
- 3 cups vegetable oil
- 5 cilantro stems
- 5 green onions
- 10 shallots
- 20 g rock sugar
- 600 ml water
- 1 tsp salt
- 2 ginger slices
- 1 tbsp sesame seeds
- 10 slices of spam
- oyster mushrooms
- 1/4 section of lotus root
- 12 chicken wings
- 1/4 zucchini
- 7 button mushrooms
- 1 potatoes (sliced)
- 1/4 cucumber (cut into 5cm pieces)
- 1 cup deep fried tofu or regular tofu cubes
Instructions
- 1
Cook dried chili pepper with boiling water for a couple of minutes and then transfer out and minced well. This will pair with doubanjiang to create the Ma flaovr.
- 2
In a wok or pot, load with 4 to 5 cups of oil, and add green onion, coriander, and shallots. Heat until the aromas get withered. Transfer the content out and leave the oil.
- 3
Fry 1 cup of doubanjiang in the oil with the slowest fire until the oil color turns red.
- 4
Add chopped peppers and spices (pre-soaked in water), and add sugar, salt, and light soy sauce. Let the oil mixture simmer for 15 minutes until the flavors combined well. And add in water. We finished the soup base so far.
- 5
Place in longer cooking time ingredients first and then place all the others. If you using potato, lotus root, or other starchy vegetables. Remember to blanch them firstly.
- 6
Once cooked, transfer to a large bowl or pot, garnish toasted sesame seeds, green onion and coriander.