📝 About This Recipe
Originating from the mist-covered docks of Sichuan, Mala Tang is the soulful ancestor of modern hot pot, defined by its addictive balance of 'ma' (numbing) and 'la' (spicy) sensations. This vibrant street food classic features an array of skewered delicacies simmered in a rich, aromatic broth infused with beef tallow, fermented bean paste, and a symphony of dried spices. Whether enjoyed as a communal feast or a comforting solo meal, it’s a customizable celebration of bold textures and fiery flavors that brings the bustling energy of Chengdu right to your kitchen.
🥗 Ingredients
The Aromatic Soup Base
- 3 tablespoons Beef Tallow or Vegetable Oil (beef tallow provides a more authentic, rich flavor)
- 3 tablespoons Sichuan Pixian Broad Bean Paste (Doubanjiang) (finely chopped)
- 2 tablespoons Sichuan Peppercorns (red or green, for that signature numbing effect)
- 15-20 pieces Dried Red Chilies (snipped in half to release heat)
- 2 inch piece Ginger (sliced into thick rounds)
- 6 cloves Garlic (smashed)
- 6 cups Chicken or Beef Stock (unsalted or low-sodium preferred)
- 1 small piece Rock Sugar (about 1 tablespoon, to balance the heat)
The Skewers (The Fillings)
- 200 grams Beef Flank or Ribeye (thinly sliced and threaded onto bamboo skewers)
- 12 pieces Fish Balls or Beef Balls (assorted varieties)
- 1 medium Lotus Root (peeled and sliced into 1/4 inch rounds)
- 1 bunch Enoki Mushrooms (roots removed, divided into small bundles)
- 8 pieces Quail Eggs (hard-boiled and peeled)
- 8 pieces Fried Tofu Puffs (sliced in half to absorb broth)
- 2 cups Bok Choy or Napa Cabbage (torn into bite-sized pieces)
- 100 grams Sweet Potato Starch Noodles (soaked in warm water for 20 minutes)
The Finishing Sauce & Garnish
- 2 tablespoons Chinese Sesame Paste (thinned with a little water or sesame oil)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Crushed Toasted Peanuts (for crunch)
👨🍳 Instructions
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1
Prepare your skewers: Thread the sliced meats, vegetables, fish balls, and tofu onto bamboo skewers. Ensure the items on each skewer have similar cooking times (e.g., keep leafy greens separate from root vegetables).
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2
In a large deep pot or wok, heat the beef tallow or oil over medium-low heat until shimmering.
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3
Add the Sichuan peppercorns and dried chilies. Fry for 2-3 minutes until the oil is fragrant and the chilies turn a dark red, being careful not to burn them.
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4
Stir in the ginger, garlic, and Pixian Doubanjiang. Fry for another 2 minutes until the oil turns a bright, vibrant red and the aromatics are softened.
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5
Pour in the stock and add the rock sugar. Increase the heat to high and bring the broth to a rolling boil.
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6
Once boiling, reduce the heat to medium-low and let the broth simmer for 15-20 minutes. This allows the spices to fully infuse their flavor into the liquid.
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7
While the broth simmers, prepare the dipping sauce by whisking the sesame paste with a splash of water until smooth.
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8
Taste the broth. If you want it saltier, add a splash of light soy sauce; if it's too spicy, add a bit more sugar or stock.
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9
Begin cooking your skewers by adding the 'harder' items first, such as lotus roots, meatballs, and quail eggs. Let them simmer for 3-5 minutes.
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10
Add the meat skewers, tofu puffs, and starch noodles. Cook for 2-3 minutes until the meat is just tender.
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11
Finally, submerge the leafy greens and enoki mushrooms for the last 60 seconds of cooking until wilted but still vibrant.
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12
Ladle the skewers and a generous amount of the spicy broth into deep individual serving bowls.
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13
Drizzle each bowl with a spoonful of the prepared sesame paste and top with a handful of fresh cilantro and crushed peanuts.
💡 Chef's Tips
Soak your bamboo skewers in water for 30 minutes before threading to prevent them from splintering or scorching. For a deeper 'mala' flavor, lightly toast the peppercorns in a dry pan and crush them before adding to the oil. Don't skip the sesame paste; it provides a creamy counterpoint that mellows the intense heat of the chilies. If you prefer a clearer soup, you can strain out the whole spices and chili bits before adding the skewers. Feel free to swap proteins—frozen thinly sliced lamb or shrimp work beautifully in this broth.
🍽️ Serving Suggestions
Serve with a side of steamed white rice to soak up the flavorful broth. Pair with a cold glass of Wang Lao Ji (herbal tea) or soy milk to soothe the palate from the spice. A side of smashed cucumber salad (Pai Huang Gua) provides a refreshing, crunchy contrast. Keep extra chili oil and black vinegar on the table for guests to customize their own spice and acidity levels.