Family-Favorite Mala Hot Pot (Dry) for Gatherings

Ingredients:

• Proteins:

  • Shrimp
  • Chicken wings
  • Beef rolls
  • Sausages or luncheon meat
  • Fish balls
  • Crab sticks
  • Beef balls

• Vegetables:

  • Potatoes (thinly sliced)
  • Lotus roots (thinly sliced)
  • Lettuce
  • Corn
  • Broccoli
  • Rapeseed
  • Coriander
  • Enoki mushrooms
  • Black fungus
  • Shiitake mushrooms

• Carbohydrates:

  • Yuba
  • Rice cakes
  • Wide noodles

• Aromatics:

  • Onions
  • Ginger
  • Garlic

• Spices:

  • Dried chili peppers
  • Sichuan peppercorns

• Seasonings:

  • Salt
  • Chicken Essence

• Base:

  • Spicy hot pot seasoning or hot pot base (1 pack)

Instructions:

1. Preparation:

   • Begin by washing and cutting all ingredients, placing them on separate plates for easy access later. Feel free to customize the side dishes to your liking. Since many are at home today, I prepared a bit more than usual. Just a reminder: aim for thin slices to ensure even cooking when slicing lotus root and potatoes.

   

2. Cooking Proteins:

   • Start with ingredients that take longer to cook, such as meatballs, shrimp, squid, rice cakes, and wide noodles. You can also fry meat dishes like shrimp, chicken wings, and luncheon meat in oil. Fry them until about 90% cooked, then set them aside.

   

   Tip: Cook crab sticks with their skin on and avoid overcooking, as they can break apart when fried later.

3. Cooking Vegetables:

   • Add salt to boiling water and cook vegetables like enoki mushrooms, black fungus, and corn until about 90% cooked. Avoid overcooking; instead, stir-fry them briefly until fragrant. Watch the yuba and potato chips closely, as they can become mushy if cooked too long.

   

4. Drain the Ingredients:

   • Once everything is cooked, drain the water thoroughly. This step ensures that your frying won’t turn into a soupy mixture.

   

5. Aromatic Base:

   • Heat oil in a pan and add dried chili and Sichuan peppercorns to infuse the oil with flavor. Next, add chopped onions, ginger, and garlic, stirring until fragrant.

   

6. Sauce Preparation:

   • Add your spicy hot pot seasoning or hot pot base to the pan. Both options offer a similar taste.

   

7.  Stir-Frying:

   • Stir-fry the sauce for a few moments until the aroma is prominent.

   

8. Combine Ingredients:

   • Add the cooked meat and vegetables to the pot.

   

9. Seasoning:

   • Stir-fry everything over high heat, seasoning with salt and chicken essence. Make sure the seasoning is evenly distributed. Taste and adjust the salt according to your preference.

   

10.  Garnish and Serve:

    • Finally, add fresh coriander for garnish and mix well.

    

11. Presentation:

    • If possible, bring the pot directly to the table or transfer the dish to a beautiful serving pot. Use the pot as a plate and sprinkle sesame seeds for a delightful presentation, enhancing the dish’s color, aroma, and taste!

    

Additional Tips:

• The side dishes can be completely customized based on personal preferences. If you’re not concerned with high calories, consider frying or pan-frying meat dishes for enhanced flavor.
• The spicy hot pot seasoning offers a similar taste to the hot pot base; if the hot pot base is unavailable, feel free to use the hot pot seasoning.
• Add and stir delicate ingredients like bean curd, potato chips, and crab sticks towards the end of cooking to maintain their integrity and appearance.

Supplementary Note: Making mala hot pot is easier than it seems! Once you try it, you’ll find it quite simple. Many may say it’s too straightforward, but isn’t that the essence of cooking deliciously with ease?