Photograph of the finished Mala xiang guo

China · Lẩu xào cay tê Mala xiang guo

Mala xiang guo

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

What to get ready

  • Photograph of Pork belly Pork belly 600 g
  • Photograph of Prawns Prawns 480 g
  • Photograph of Beef omasum tripe Beef omasum tripe 400 g
  • Photograph of Cabbage Cabbage 600 g
  • Photograph of King oyster mushrooms King oyster mushrooms 480 g
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 140 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 80 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 32 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil 280 ml
  • Photograph of Steamed rice Steamed rice 800 g

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.
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