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 1.3 lb
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Beef omasum tripe Beef omasum tripe 14.1 oz
  • Photograph of Cabbage Cabbage 1.3 lb
  • Photograph of King oyster mushrooms King oyster mushrooms 1.1 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 4.9 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.8 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.
Start cooking