Sichuan-Style Mala Hot Pot

theblindcook.com

Lili Mai Nguyen

Currently obsessed with the Instant Pot! Loves anything healthy.

subheading: Mala broth:

1 tbsp hot chili oil or 2 to 3 chile peppers, sliced

1 tbsp fermented black bean paste

2 slices ginger, bruised

3 cloves garlic, crushed

1 tsp Sichuan peppercorns, crushed

1.5 tbsp xiaoxing wine

2 tbsp Chinese barbecue paste

2 cubes beef bouillon or 1 qt stock

subheading: Nonspicy broth:

2 slices ginger, bruised

3 cloves garlic, crushed

1 stalk scallion, thinly sliced

3 shitake mushrooms, reconstituted as needed & thinly sliced (optional)

2 tbsp Chinese barbecue paste

2 cubes poultry bouillon or 1 qt stock

subheading: Accompaniments:

thinly sliced pork loin or belly

beef balls

shrimp, squid or fish balls

tofu skin

1 bunch Chinese borroli (gai lan), chopped

enoki mushrooms, stemmed

bean thread noodles

subheading: Dipping sauce:

¼ c Chinese barbecue paste

1 tsp soy sauce

1 dash sesame oil

1 clove garlic, minced

1 stalk scallion, finely chopped

2 tbsp finely chopped cilantro

1 egg

crushed roasted peanuts (optional)

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