Ma La Xiang Guo (Sichuan Mala Dry Pot) Recipe

One time, a friend came over unexpectedly and the refrigerator was a mess. I suddenly had an idea and mixed all the ingredients together to make Ma La Xiang Guo. Unexpectedly, everyone praised it as soon as it was served. Today, I will share this amazing Ma La Xiang Guo recipe with you.

Why I love this recipe:

I like the Ma La Xiang Guo recipe for many reasons. First, it is very inclusive. Meat, seafood, vegetables, etc. can be put together. One time, I cooked the leftover ingredients in a pot, and the rich taste was wonderful. Second, the unique spicy flavor is so tempting. The spiciness of the chili, the numbing of the pepper and the spice are combined, and it feels like a carnival for the taste buds. In addition, the production process is interesting, like creating a work of art, and it is very fulfilling when it is completed. And it is changeable, and the ingredients and spiciness can be adjusted according to the season and taste. It is also suitable for gatherings. Everyone shares a pot, the atmosphere is superb, and the relationship is warmed up.

Ingredients Needed and Substitutions

Ingredients needed to make the perfect Ma La Xiang Guo include:

Main ingredients:

Meat: pork belly, Chinese sausage, shrimp, squid, fish balls, crab sticks; provide meaty aroma and fat, adding taste and flavor to the dish.

Vegetables: carrots, tomatoes, lotus roots, fungus, fragrant pot, white radish, etc.; provide sweetness and taste to the dishes and increase the nutritional value of the dishes.

Side dishes: onions, peppers, scallions, ginger, etc.; provide spiciness and aroma, and increase the flavor of the dishes.

Seasoning :

Seasonings: bean paste, sugar, cooking wine, cumin powder, sesame oil, etc.; add a rich aroma and slightly spicy taste, enhancing the flavor of the dishes.

Alternatives:

Carrots, tomatoes, lotus roots, fungus, fragrant pot, white radish, etc.: You can replace them with your favorite vegetables, such as carrots, bamboo shoots, potatoes, yam, etc.

Pork belly, Chinese sausage, shrimp, etc.: can be replaced with your favorite chicken, beef, etc.

Doubanjiang: can be replaced with chili sauce, sweet noodle sauce or tomato sauce.

Dried chili pepper: can be replaced with chili powder, chili sauce or pepper powder.

What is mala dry pot

Spicy dry pot is a classic Sichuan dish that combines spicy, spiciness, freshness and fragrance. It is a dry pot dish with spicy flavor. It is a very distinctive delicacy. From the perspective of historical development, spicy dry pot is based on the traditional cooking techniques of Sichuan cuisine, combined with the characteristics of dishes such as roast chicken and Maoxuewang, and then innovated and improved. It may have been just a simple dish in Sichuan folk families or snack stalls at first, but as time went by, it gradually became known and loved by people, and eventually developed into a special delicacy that swept the country.

What is the difference between hot pot and dry pot

First of all, in terms of form, hot pot usually has a continuously heated pot with soup base in it, which can be eaten while cooking. Dry pot, on the other hand, is usually made by frying the ingredients and then serving them in a dry pot, with no or very little soup, and does not require continuous heating.

Secondly, the taste is also different. Hot pot has a variety of flavors, which can be spicy, clear soup, tomato and other soup bases. The taste is relatively mild, and you can mix the dipping sauce according to your preferences. Dry pot is mainly spicy, spicy and other heavy flavors, with a rich taste. The ingredients fully absorb the flavor of the spices during the frying process, which is very enjoyable to eat.

Furthermore, the choice of ingredients is also different. Hot pot can be used to cook a variety of ingredients, including various meats, seafood, vegetables, soy products, etc., which is very rich. Dry pot generally chooses some ingredients that are more resistant to frying, such as chicken wings, shrimps, potatoes, lotus root slices, rice cakes, etc.

Finally, the dining experience is also different. Eating hot pot is more atmospheric, you can chat with friends while cooking the ingredients, and enjoy the slow cooking process. Dry pot is more suitable for people who like strong flavors and pursue fast meals. It can be eaten as soon as it is served, and it is hot, spicy, and fragrant, which is very appetizing.

Tips for Success

Fresh ingredients:

Make sure all ingredients are fresh, especially meat and seafood, to ensure the taste and safety of the dishes.

Proper food handling:

Meat and seafood should be prepared in advance and cut into appropriate-sized pieces so that they can cook quickly and absorb the flavor.

Wash vegetables thoroughly and remove unnecessary roots and old leaves.

Spices and seasonings:

Prepare enough spices, such as peppercorns, dried chili peppers, ginger, onions, etc., which are the basis for creating the spicy aroma.

Adjust the amount of bean paste, chili oil, cumin powder and other condiments according to personal taste to achieve the ideal level of spiciness.

Proper heat control:

Ma La Xiang Guo, heat control is very important. The ingredients need to be stir-fried quickly to lock in the freshness, but not for too long to prevent the ingredients from becoming tough.

Cooking in batches:

Different ingredients take different amounts of time to cook, such as meat and seafood, which take a shorter time, while vegetables take a little longer. You can add them to the pot in batches to ensure that each ingredient reaches its best taste.

To fully blend the flavors:

During the cooking process, stir fry continuously so that the ingredients can fully absorb the flavors of spices and seasonings.

At the final stage, you can add some sesame oil as needed to increase the gloss and aroma of the dish.