Mala Pot
A heavyly spiced broth that will tantalise your taste buds
Ingredients
Clear Broth
- 1 tomato cut into wedges
- 1 green onion cut the white part into small sections
- 1/2 cup bean sprouts
- 2 celery cut into 1-inch sections
- 1/2 can baby corn cut into 2-3 cm thick pieces
- 3 shiitake mushrooms remove the stems
- 3 liter light stock
- 2 tsp salt
Mala Hot Pot Ingredients
- 2-3 slices ginger
- 4 green onion sections
- 5-8 cloves garlic
- 3 liter light stock
Red Broth
- 3 tbsp Doubanjiang
- 3 tbsp chili pepper chopped
- 1 tsp Sichuan peppercorn
- 1 star anise
- 12-25 dried chili peppers depending on how hot you want the soup base to be
- 1 tbsp light soy sauce
Instructions
Cook the light stock
- In a large pot of water, add white peppercorn, long green onion, and ginger to the stock. Bring to boil and skim any floats on the surface. Slow down the fire and continue to simmer for 1 hour.
Clear version
- In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and mix everything into the stock.
Red version
- Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered. Then transfer out and finely mashed.
- Fry the ginger, scallion, and cloves until aromatic.
- Add in all the seasonings, including doubanjiang, chopped red peppers and other seasonings (or a store-bought package). Fry over the slowest fire for 1-2 minutes until the oil turns red. Pour in the light stock prepared previously and add in light soy sauce. Simmer for 15 minutes over slowest fire.
Notes
