Mala Hot Pot

Ingredients

Glass noodles

200g

Bean sprouts

200g

Enoki mushrooms

150g

Napa cabbage

1 small head, chopped

Tofu

300g, cut into cubes

Fish balls

200g

Shrimp

300g, peeled and deveined

Sliced lamb

300g

Thinly sliced beef

300g

Salt

1 teaspoon

Sugar

1 teaspoon

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Garlic

4 cloves, minced

Ginger

2 inches, sliced

Dried chili peppers

5-10, adjust to taste

Sichuan peppercorns

1 tablespoon

Chicken broth

8 cups

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Add the Sichuan peppercorns, dried chili peppers, sliced ginger, and minced garlic to the broth. Reduce heat and let it simmer for 15 minutes, allowing the flavors to meld.
3. After simmering, remove the Sichuan peppercorns and dried chili peppers from the broth. This step ensures the broth is flavorful without being overly spicy.
4. Stir in the soy sauce, sesame oil, sugar, and salt. Taste and adjust seasoning as needed.
5. Prepare a hot pot or a large pot with a divider. Pour the prepared broth on one side and fill the other side with plain water for a milder cooking option.
6. Arrange the thinly sliced beef, sliced lamb, shrimp, fish balls, tofu, chopped Napa cabbage, enoki mushrooms, bean sprouts, and glass noodles on separate plates, creating an inviting spread.
7. To cook, dip the ingredients into the hot broth. Cook the meat and seafood until they are no longer pink, and the vegetables are tender.
8. Serve the cooked ingredients with dipping sauces such as additional soy sauce, sesame oil, or a homemade chili oil for an extra kick.