Ma-la hot pot(麻辣火鍋) is a “numbing-spicy” broth for cooking ingredients, often enjoyed as a shared meal. The “numbing-spicy” flavor, or ma-la(麻辣) comes from the combination of tingly sichuan peppercorn(花椒) and spicy sichuan chilies(辣椒).

Ma-la hot pot is thought to have originated in Chongqing(重慶), previously part of Sichuan province. It is fairly common throughout Sichuan and is sometimes also called Sichuan hot pot(四川火鍋 or 川味火鍋).

Spices used in the broth can vary, but generally use similar spices as found in five-spice powder. You can use 1 tbsp five spice powder instead of the equivalent spices for this recipe. Five-spice powder can vary in ingredients but generally includes star anise, cinnamon, fennel, sichuan peppercorn, and cloves. Sometimes it can include mandarin orange peel, cardamom, licorice, pepper, or other ingredients. Feel free to adjust to taste or experiment.

In China, hot pot is generally a community experience, where the pot itself is placed in the center of the table. People then add in ingredients to cook and scoop out the cooked ingredients. These can be served over rice. Usually, hot pot is accompanied by one or more sauces for dipping.

Ma-La Hot Pot Broth Recipe

Ingredients

• 6 dried shiitake mushroom(香菇), soaked overnight or at least 1 hour
• 2 tbsp sichuan peppercorn(花椒)
• 1 stick cassia cinnamon(桂皮)
• 8 pieces star anise(八角)
• 1 tbsp fennel seed(小茴香)
• 2 pieces clove(丁香)
• 12 dried red chili(幹辣椒) [or chili powder]
• 4 bay leaf (optional)
• 4-6 clove garlic(蒜)
• 1-2 inch ginger(老薑)
• 4 scallion(蔥)
• 4 tbsp fermented bean paste(豆瓣醬) [substitute miso or soy sauce]
• 1 tsp salt(鹽)
• 4 tbsp cooking rice wine(料酒) (optional)
• 4 tbsp rock sugar(冰糖) (optional)
• water(水)

Method

• toast sichuan peppercorn, cinnamon, star anise, fennel, clove, chili, bay leaf
• place toasted spices, garlic, ginger in spice pouch
• combine shiitake mushroom, cooking rice wine, water, bean paste, salt, sugar, spice pouch
• boil
• simmer at least 30 minutes
• if not serving immediately, turn off heat and cover until ready to serve
• remove spice pouch; shiitake mushroom can be kept or removed
• serve at a rolling boil

Ma-La Hot Pot Condiments

• sesame sauce(sesame paste, salt, water)
• soy sauce
• garlic, minced
• scallion, thinly chopped
• chili paste
• salt
• sugar

Suggested Serving Ingredients

(adjust to preference and season)

• meat(肉), thinly sliced
• fish ball(魚丸)
• firm tofu(豆腐), chopped
• tofu skin(豆皮)
• bean thread noodle(冬粉)
• napa cabbage(白菜), cut into pieces
• mustard greens(芥菜)
• taro(芋頭), peeled and chopped
• lotus root(蓮藕), peeled and sliced
• enoki mushroom(金針菇), trimmed
• shiitake mushroom(香菇)
• soybean sprout(豆芽)