· Recipe · 2 min read
Deliciously Dry Malatang: A Flavor Explosion in Every Bite!
This flavorful spicy hotpot features tender pork belly, fresh shrimp, and squid, paired with hearty vegetables like potatoes and lotus root. Start by stir-frying a fragrant base with dried chili peppers and Pixian bean paste. Cook everything together until infused with delicious spice, then garnish with fresh coriander. Perfect for warming up on chilly days, this dish is sure to delight everyone at the table!
Ingredients:
• Pork belly: 200g
• Fresh shrimp: 100g
• Squid: 100g
• Potato: 1, sliced
• Lotus root: 100g, sliced
• Green vegetables: 200g (e.g., baby cabbage, lettuce)
• Dried chili pepper: to taste
• Sichuan peppercorns: 1 handful
• Pixian bean paste: 2 tablespoons
• Light soy sauce: 1 tablespoon
• Dark soy sauce: 0.5 tablespoon
• Sugar: 1 teaspoon
• Ginger and garlic: chopped, to taste
• Coriander: for garnish
• Cooking oil: as needed
Instructions:
1. Prepare the Ingredients: Slice pork belly, trim shrimp, cut squid into rings, and slice potatoes and lotus root. Wash vegetables and set aside.
2. Blanching: Blanch potato and lotus root slices in hot water until cooked. Quickly blanch shrimp and squid, then drain.
3. Stir-fry the Base: Heat oil in a pot, add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant. Add ginger, garlic, and Pixian bean paste, cooking until the oil turns red.
4. Cook the Pork: Add pork belly and stir-fry until it releases oil and becomes aromatic.
5. Add Other Ingredients: Stir in potato slices, lotus root, squid, and shrimp, ensuring all ingredients are coated in the spicy base.
6. Season: Add light soy sauce, dark soy sauce, and sugar. Stir-fry until vegetables are cooked through.
7. Garnish: Serve hot, garnished with coriander. Enjoy your spicy hotpot!
Tips:
• Customize with your favorite ingredients like enoki mushrooms or tofu.
• Blanching removes odors and reduces cooking time, ensuring tenderness!
