Unique Malatang (Homemade Version)
Materials
| Asparagus | |
| Wood Ear Mushrooms | |
| Tofu Skin | |
| Tofu Puffs | |
| Beef Tripe | |
| Lunch Meat | |
| Bean Sprouts | |
| Bok Choy | |
| Celery | |
| Cilantro | |
| Scallions | |
| Garlic Puree | |
| Fermented Black Beans | |
| Bird's Eye Chili | |
| Vinegar | |
| Light Soy Sauce | |
| Chicken Essence | |
| MSG | |
| Sichuan Pepper Powder | |
| Chili Oil | |
| Sesame Paste | |
| Sesame Oil | |
| Black Pepper | |
| Dried Chili | |
| Oyster Sauce | |
| Salt | |
| Ginger Slices | |
| Doubanjiang | |
| Chili Powder | |
| Five-Spice Powder | |
| Sesame Oil |
How To Make
-
Wash and cut all the ingredients and set them aside.
-
Light the fire, and once the pot is dry, add a small amount of cooking oil.
-
When the oil is heated to about 70%, add garlic cloves and ginger slices. Sauté until fragrant, then add an appropriate amount of doubanjiang (spicy bean paste), hot pot base, and a spoonful of chili powder according to your spice preference.
-
After stir-frying until aromatic, pour in stock or water and bring to a boil over high heat.
-
While the water is boiling, prepare the seasoning in a large bowl. Add cilantro, diced celery, scallions, chicken essence, MSG, vinegar, light soy sauce, fermented tofu, sesame paste, Sichuan pepper powder, black pepper, salt, fermented black beans, oyster sauce, sesame oil, garlic puree, and five-spice powder. (Adjust the quantities to your personal taste.)
-
Once the broth is boiling, ladle two large spoons of the soup into the seasoning bowl and mix well, setting it aside.
-
Next, gradually add the ingredients to the pot according to their cooking times, and turn off the heat once cooked.
-
Serve the ingredients in the seasoning bowl. You can add a bit of broth on top, then garnish with cilantro, scallions, and sesame seeds. Finally, stir well to incorporate all flavors. Done!
