Mala xiang guo

Method

1. 1 Blanch each ingredient separately for a different amount of time, as they all cook very differently.
2. 2 Blanching each part separately and then stir-frying them together one last time is the entire process of making mala xiang guo.
3. 3 Toast the dried chilies and Sichuan peppercorns in warm oil for 60 seconds, then remove them to prevent burning.
4. 4 Sauté the soybean paste with minced garlic in the oil for 2 minutes until the oil turns red.
5. 5 Add all the blanched ingredients to the pan and stir-fry over high heat for 3 minutes without adding water.
6. 6 Add the dried chilies and Sichuan peppercorns, stir for 30 seconds, then serve immediately in the cast iron pan.