Mala Xiang Guo - Mala Dry Pot
Although hot pot seasoning is quite important for dry pot, this can also be cooked without hot pot seasonings because it might be quite hard to find. You need to double the amount of doubanjiang and add the following spices.4 pieces of bay leaves2 pieces of cassia3 star anises1 tbs fennel
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g shrimp (,deveined)
- 200 g chicken wings (, blanched )
- 1 middle size potato (, peeled and sliced)
- 1/2 lotus root (, peeled and sliced)
- bunch of celery
- 1/8 head of cauliflower
- 1 tbsp. doubanjiang
- 2 tbsp. hot pot seasonings
- 3 tbsp. cooking oil
- 5 cloves garlic
- 1 thumb ginger
- 1 tsp. Sichuan peppercorn
- 10 dry red peppers
- 2 green onion
- 1/4 tsp. salt
- 1 tsp. sugar
- 1 tsp. sesame oil
- 1 tbsp. toasted sesame seeds
Instructions
- 1
Devine the shrimp and prepare all the other ingredients.
- 2
Blanch potato, lotus roots and caulifower in boiling water for 1 minute. Transfer out and drain completely.
- 3
Blanch chicken wings in boiling water for 1 minute. Transfer out and drain completely.
- 4
Add around 1 tablespoon of oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.
- 5
Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out. Then add dried chili pepper, garlic and ginger. Fry over slow fire until aromatic.
- 6
Add onions shreds and fry until aromatic.
- 7
Add all the blanched vegetables and blanched chicken wings. Fry for 1 or 2 minutes over high fire.
- 8
Return shrimp, add sugar and salt, green onion sections and drizzle sesame oil. Mix everything together.
- 9
Add toasted sesame seeds before serving.