Mala Sichuan Spicy Hot Pot

Name: Mala Sichuan Spicy Hot Pot
Ingredients: 10 tbsp unsalted butter; 1 cup Shaoxing wine; ½ cup Pixian chilli bean paste (Píxiàn dòubànjiàng); 2 tbsp minced ginger; 1 stalk spring onion (finely chopped); 3 tbsp minced garlic; 12 pcs dried chilies (cut into half); 5 tsp Sichuan peppercorns; 15g rock sugar; 1.5L chicken stock; 8 small dried shiitake mushrooms; 12 pcs dried chillies; ½ stick cinnamon stick; 5 slices Chinese liquorice root (gan cao); 10 pcs star anise; 2 tbsp fennel seed (tian hui xiang); 2 pcs galangal; 2 pods black cardamom (cao guo); 15 pods green cardamom (xiao dou kou); 8 bay leaves; 10 whole cloves; 2 tbsp grounded cumin; 500g prawns (cleaned, shells on and trimmed); 500g beef (thinly sliced); 500g lamb (thinly sliced); 10 crab sticks; 10 beef balls; ½ pack firm tofu (cut into bite size pieces); 2 large king oyster mushrooms (sliced); 1 pack enoki mushrooms (washed, ends trimmed off)

asianinspirations.com.au

This extra spicy Sichuan-style hot pot is perfect for those who can handle some heat. Get the recipe for Mala Sichuan Spicy Hot Pot.

View full recipe on asianinspirations.com.au

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Ingredients

10 tbsp unsalted butter
1 cup Shaoxing wine
½ cup Pixian chilli bean paste (Píxiàn dòubànjiàng)
2 tbsp minced ginger
1 stalk spring onion (finely chopped)
3 tbsp minced garlic
12 pcs dried chilies (cut into half)
5 tsp Sichuan peppercorns
15g rock sugar
1.5L chicken stock
8 small dried shiitake mushrooms
12 pcs dried chillies
½ stick cinnamon stick
5 slices Chinese liquorice root (gan cao)
10 pcs star anise
2 tbsp fennel seed (tian hui xiang)
2 pcs galangal
2 pods black cardamom (cao guo)
15 pods green cardamom (xiao dou kou)
8 bay leaves
10 whole cloves
2 tbsp grounded cumin
500g prawns (cleaned, shells on and trimmed)
500g beef (thinly sliced)
500g lamb (thinly sliced)
10 crab sticks
10 beef balls
½ pack firm tofu (cut into bite size pieces)
2 large king oyster mushrooms (sliced)
1 pack enoki mushrooms (washed, ends trimmed off)
5 napa cabbage leaves (washed, cut into 3-4cm pieces)
½ leek (thinly sliced)
½ bunch shungiku/kikuna leaves or garland chrysanthemum leaves (washed and ends trimmed)
½ white radish (peeled, cut into 2cm slices)
300g dried wide sweet potato noodles