Spicy and Addictive Homemade Hot Pot & Mala Tang
Super Easy Homemade Hot Pot & Mala Tang Recipe Using Store-Bought Sauce
A taste that evokes travel memories, Hot Pot! Introducing an easy homemade Hot Pot and Mala Tang recipe. While it might not capture the exact deep flavors of Chongqing style, using store-bought sauces, its rich aroma and spiciness will captivate your palate. With just a few ingredients, it’s perfect for an impressive home party meal.
Main Ingredients- Thinly sliced beef for shabu-shabu (prepare as desired)
- Fresh scallop (or other seafood)
- Assorted fish cakes (various types make it more interesting)
- Boiled quail eggs (enjoy easily)
- Crispy bean sprouts
- Various mushrooms (shiitake, oyster, king oyster, etc.)
- Soaked dried tofu skin strips (fuzhu)
- Soaked wide glass noodles
- Fresh napa cabbage leaves
Broth Seasoning- 1 pack of store-bought Hot Pot & Mala Tang sauce (choose according to your preference)
- 1 Tbsp Lao Gan Ma sauce (adds depth and spiciness)
- 1 pack of store-bought Hot Pot & Mala Tang sauce (choose according to your preference)
- 1 Tbsp Lao Gan Ma sauce (adds depth and spiciness)
Cooking Instructions
Step 1
It’s important to soak the dried tofu skin strips (fuzhu) and wide glass noodles thoroughly. Soak them in warm water for at least 2 hours. I soaked mine the night before so they were ready to use the next day. Soaking them makes the texture soft and allows them to absorb the flavors better, making them even more delicious.
Step 2
Slice the assorted fish cakes into bite-sized pieces, or thread them onto skewers for a more visually appealing and convenient way to enjoy them. Prepare the boiled quail eggs as well. Wash the fresh napa cabbage leaves and tear them into bite-sized pieces. Prepare the crisp bean sprouts and various mushrooms by cleaning and trimming them. Finally, arrange the thinly sliced beef for shabu-shabu and fresh scallops. With all ingredients prepped, you’re ready to go.
Step 3
I used a store-bought Mala Tang sauce from the supermarket. Honestly, the flavor might feel a bit weak on its own. That’s why we’ll add ‘Lao Gan Ma sauce’ to enhance the richness and spiciness. This sauce is very effective in creating the deep flavors of Hot Pot or Mala Tang.
Step 4
Now it’s time to make the delicious Hot Pot & Mala Tang broth. Pour 1 liter (about 5 cups) of water into a pot and add the entire pack of store-bought Hot Pot & Mala Tang sauce. Stir well to dissolve the sauce completely without any clumps.
Step 5
Add ‘Lao Gan Ma sauce’ to complement the flavors and aroma that the original sauce might lack. Take a heaping tablespoonful and add it to the pot. Adding Lao Gan Ma sauce will make the broth much richer in spiciness and diverse aromas, allowing you to enjoy a more satisfying taste.
Step 6
When the broth starts to boil, the charm of Hot Pot is dipping the thinly sliced beef or scallops to cook them lightly! However, today we’ll add all the ingredients to the broth and simmer them together for a Mala Tang style. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes, allowing the ingredients to cook and the broth flavors to meld fully.
Step 7
Eating Mala Tang right as it simmers is incredibly delicious. As time passes, the flavors and aromas from the ingredients will infuse deeper into the broth, creating a much richer taste than when you first started. Feel free to add more vegetables or meat according to your preference and enjoy!
