*new*🍲麻辣火鍋🌶 / *new*🍲sichuan Mala Hotpot🌶 Recipe

Toast aromatics

Heat 2 tbs vegetable oil in a large heavy pot over medium heat. Add toasted Sichuan peppercorns and sliced ginger; stir for 30–45 seconds until fragrant.

Add the doubanjiang and dried chili flakes. Fry 1–2 minutes, stirring constantly, until the oil takes on a deep red color and the paste releases aroma (this blooms the chili and bean paste).

Add smashed garlic and white parts of scallion; cook 30–45 seconds more.

Pour in 8 cups water or low-sodium chicken stock, then add soy sauce, Shaoxing wine, and sugar. Bring to a simmer, reduce heat to low, and let simmer 10–15 minutes to marry flavors. Skim any surface foam or oil as desired.

Stir in 1 tsp sesame oil, taste the broth, and adjust seasoning with salt or additional soy sauce as needed. Keep hot over low heat or transfer to a portable burner for table service.

While broth simmers, arrange included ingredients on plates/platters for easy access.

Rinse and clean mussels thoroughly; discard any that won't close when tapped. If large, halve or leave whole depending on size.

Peel and devein shrimp if not already done. Pat seafood and meat dry with paper towel and keep chilled until ready to cook.

Soak glass noodles in warm water 5–10 minutes until pliable, then drain. They will finish cooking in the hotpot.

Separate Napa cabbage leaves, rinse, and drain.

If using, arrange beef or pork slices on a chilled plate. Keep raw proteins separate from seafood and vegetables to avoid cross-contamination.

Bring the broth to a rolling simmer on the table or stove. Add firmer ingredients first: fish balls and cuttlefish balls — simmer 3–5 minutes until heated through and floating.

Add mussels and cook 3–5 minutes until shells open. Discard any mussels that remain closed.

Add shrimp and cook 1–3 minutes until opaque and pink.

Add Napa cabbage and glass noodles; simmer 1–3 minutes until cabbage wilts and noodles are heated through.

To cook thinly sliced beef or pork: using chopsticks or tongs, fully submerge a single slice in simmering broth and swish for 5–15 seconds until just cooked (beef may be served rare to medium depending on thickness).

Taste the broth periodically and adjust heat and seasoning with salt or soy sauce. Add small amounts of water or stock if the liquid reduces too much during the meal.

Keep replenishing ingredients and simmering in batches so each item is cooked to the desired doneness. Use slotted ladles to retrieve cooked items.

Prepare individual dipping bowls: mix 2 tbs sesame paste with 1 tbs light soy sauce and 1 tsp vinegar; thin with a little hot broth or water until saucy. Add chopped cilantro, scallions, minced garlic, and chili oil to taste.

Serve hotpot family-style. Diners cook pieces in the simmering mala broth, dip into sauce, and enjoy. Keep a small bowl handy for bones/shells and a ladle for shared broth.