Photograph of the finished Mala tang

China · Nước dùng cay tê tự chọn Mala tang

Mala tang

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 480 g
  • Photograph of Fish balls Fish balls 400 g
  • Photograph of Tofu Tofu 480 g
  • Photograph of Chinese cabbage Chinese cabbage 600 g
  • Photograph of Enoki mushrooms Enoki mushrooms 400 g
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 120 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 24 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 80 g
  • Photograph of Chicken broth Chicken broth 2.8 l
  • Photograph of Oil Oil 180 ml

Method

  1. 1 Sauté the soybean paste with Sichuan peppercorns in oil for 3 minutes, then pour in the chicken broth and simmer for 15 minutes.
  2. 2 Mala tang differs from hot pot in that each bowl is cooked separately and then served, rather than being in a shared pot in the middle of the table.
  3. 3 Filter the water until it's clear, then keep it simmering.
  4. 4 Add the ingredients in order of how long they take to cook first: tofu and fish balls, cooked for 5 minutes.
  5. 5 Add the Chinese cabbage and enoki mushrooms, cook for 2 minutes, then add the beef slices and cook for 40 seconds.
  6. 6 Scoop everything into a bowl, then pour in the crushed roasted sesame sauce and hot broth.

With an appliance

  • Microwave 42 min

    Replace steps 4–5: toss the tofu and fish balls in the broth at 800 W for 4 minutes, add the cabbage and mushrooms for 90 seconds, then the beef slices for 30 seconds at 600 W; reduce to about 1 minute, ensuring each ingredient receives the correct amount of heat, the beef is tender, and you don't have to stand and pick it up from the boiling pot. Step 1 continues to sauté the soy sauce and Sichuan peppercorns on the stovetop to extract the fragrant red oil.

Start cooking