Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)

You can combine your favorite vegetables, meats, tofu, and seafood to create a mouthwatering and spicy Ma La Xiang Guo. This dish is bursting with bold flavors that will leave you craving more. Today, I’ll guide you step by step in making this foolproof Chinese delicacy that’s sure to become a favorite.

8 Reviews
8 Comments
POSTED:21/08/2024
Level:Medium
Yield:3-4 servings
Total:45 min
(includes chilling time)
Active:15 min

Many people love eating hot pot, but due to its complex preparation, few attempt to make it at home. However, the recent rise of a new hot pot-inspired dish, Ma La Xiang Guo, has provided a great solution. Compared to hot pot, Ma La Xiang Guo is much simpler to prepare.


1. What is Ma La Xiang Guo?

Ma La Xiang Guo originated in Chongqing, China, and is a classic spicy dish from the Sichuan and Chongqing regions. It belongs to the Sichuan cuisine and is known for its numbing, spicy, savory, and aromatic flavors, with a rich and oily texture. The dish is highly versatile, allowing you to mix and match various ingredients based on your preferences, making it especially popular among younger people. In the United States, it is commonly referred to as Ma La Stir-Fry or Dry Pot.


2. How to Enjoy Ma La Xiang Guo

When you walk into a Chinese restaurant to enjoy Ma La Xiang Guo, you’ll notice an array of ingredients neatly displayed behind a glass counter. To order, simply choose your preferred ingredients, such as tofu, lettuce, or beef. The staff will separate the vegetables and meats into two large bowls. The price is based on the weight of your selections, and you can customize the level of spiciness to your liking—from mild to medium, hot, or even extra spicy. Once cooked, a fragrant, steaming bowl of Ma La Xiang Guo will be brought to your table, ready for you to dig in and enjoy.

If you’d like to try making Ma La Xiang Guo at home, follow my step-by-step guide below. I’ve included a detailed recipe for you to reference.

Ma La Xiang Guo has recently become very popular in the United States as well. I’ve tried it at several excellent restaurants in New York, and their versions were incredibly flavorful.


3. Common Ingredients Paired with Ma La Xiang Guo

The ingredients for Ma La Xiang Guo typically include vegetables, meats, and seafood.

Common vegetables used are napa cabbage, spinach, potatoes, lotus root, carrots, and cauliflower. Among these, potatoes, lotus root, and carrots are more robust and require blanching in boiling water before cooking. Additionally, quick-cooking vegetables like mushrooms, tofu, and onions are also popular and can be directly stir-fried with the seasoning.

As for meats, popular choices include beef, lamb, chicken, beef balls, and pork belly. Seafood is also a favorite, with options like shrimp, crab, fish fillets, and squid. Ultimately, you can mix and match ingredients according to your personal taste preferences.


4. Ingredients and Substitutes

Here are the ingredients I use for making Ma La Xiang Guo:

Meats: Pork belly, shrimp. Feel free to add other meats you enjoy.

Vegetables: Celtuce, cauliflower, lotus root slices, celery, garlic, dried tofu skin, and bamboo shoots.

Seasonings: Ginger, star anise, dried chili peppers, soy sauce, bay leaves, chili powder, tsao-ko, cinnamon, doubanjiang (spicy bean paste), fermented black beans, white sesame seeds, salt, chicken bouillon, sugar, and cooking oil.

Important Tip:

These ingredients are commonly found, and you can purchase doubanjiang at any Chinese supermarket.


5. Why I’m Sharing This Recipe

As a native of Sichuan, I’ve deeply missed the authentic taste of Ma La Xiang Guo since leaving China. Unfortunately, many restaurants abroad just don’t capture the true flavor of home. This inspired me to dive into researching the dish and to consult with several Chinese chef friends. After numerous attempts, I finally succeeded in recreating this beloved dish one Friday.

I’m sharing this recipe because I know there are many people like me who long for the taste of home, and others who are eager to explore the flavors of Ma La Xiang Guo. I hope this recipe will help those who want to relive the authentic taste of Sichuan or discover the charm of this incredible dish.


6. Can You Use Hot Pot Base?

Yes, you can.

The key to making Ma La Xiang Guo lies in the base sauce. If the base sauce is well-prepared, the dish will naturally taste great. If you don’t want to make the sauce from scratch, you can use a hot pot base as a substitute. This option not only saves time but also guarantees a delicious result.

However, using a hot pot base has its limitations. Since the base already comes with pre-mixed flavors and spice levels, you won’t have as much control over the taste. This could be an issue for those who prefer a milder dish, as hot pot bases are often quite spicy.

Important Tip:

You can also make your own hot pot base. I’ve previously shared a Sichuan Hot Pot Broth Recipe. If you’re interested, you can try making it yourself.


7. What to Pair It With

Because Ma La Xiang Guo has such bold and intense flavors, it pairs well with plain white rice or lighter soups, such as Homemade Egg Drop Soup. These milder sides help balance the richness of the dish.


Now that you have a good understanding of how to make delicious Ma La Xiang Guo, let’s dive in and start preparing this tasty dish together!

INGREDIENTS

MAIN INGREDIENTS

  • 300g Celtuce (Lettuce Stem)
  • 30g Cauliflower
  • 50g Pork Belly
  • 150g Bamboo Shoots
  • 40g Celery
  • 30g Dried Tofu Skin
  • 120g Shrimp
  • 150g Lotus Root

ACCESSORIES

  • 4g Dried Chili Peppers
  • 7-8 Cloves of Garlic
  • Half a Large Onion
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Doubanjiang (Spicy Bean Paste)
  • 1 Tablespoon Fermented Black Beans
  • 6g Ginger

SEASONINGS

  • 4 Star Anise
  • 1 Tablespoon Soy Sauce
  • 10 Bay Leaves
  • 4 Tsao-Ko (Tsaoko)
  • 1 Cinnamon Stick
  • White Sesame Seeds (to taste)
  • 1 Tablespoon Salt
  • 1 Tablespoon Chicken Bouillon
  • 1 Teaspoon Sugar
  • 400ml Cooking Oil

DIRECTIONS

STEP 1

Prepare 150g of lotus root, 150g of bamboo shoots, and 30g of cauliflower.

Recipe: 150g lotus root, 150g bamboo shoots, and 30g cauliflower preparation.

STEP 2

Prepare 300g of celtuce and 40g of celery.

Prepare 300g of celtuce and 40g of celery.

STEP 3

Soak 30g of dried tofu skin and 20 shrimp, then set them aside.

Soak 30g dried tofu skin and 20 shrimp, then set aside.

STEP 4

Clean 50g of pork belly and cut it into small pieces.

Prepare 50g of pork belly by cutting into small pieces.

STEP 5

Wash the lotus root, cauliflower, bamboo shoots, celery, and celtuce. Cut them into 2-3 cm pieces and set them aside.

Tip:

I didn’t take a photo of the lotus root, but you can simply slice it.

Prepare and cut vegetables into 2-3 cm pieces for cooking.

STEP 6

Take out the 20 shrimp, trim the antennae, and carefully cut open the back to remove the shrimp veins.

Prepare 20 shrimp: trim antennae, remove veins by cutting open back.

STEP 7

Wash and chop 7-8 cloves of garlic, half a large onion, and 6g of ginger, then set them aside.

Prepare garlic, onion, and ginger for cooking.

STEP 8

Prepare the following spices: 10 bay leaves, 4 star anise, 1 cinnamon stick, and 4 tsao-ko.

Spices needed: 10 bay leaves, 4 star anise, 1 cinnamon stick, and 4 tsao-ko.

STEP 9

Blanch the cut bamboo shoots in boiling water to remove any bitterness.

Boil cut bamboo shoots to reduce bitterness.

STEP 10

Prepare the Base Oil: In a pan, add 200ml of cooking oil. Add the bay leaves, star anise, cinnamon stick, and tsao-ko. Heat over low heat to infuse the oil with the spices, then remove and discard the spices.

Infuse cooking oil with spices for flavor.

STEP 11

In a separate pan, heat oil and add the celtuce. Fry until it’s half-cooked, then remove and set aside.

Fry celtuce in oil until half-cooked; remove and set aside.

STEP 12

Fry the lotus root slices in the same way.

Instructions for frying lotus root slices.

STEP 13

Fry the cauliflower in the same manner.

Fry cauliflower in same way.

STEP 14

Fry the tofu skin and bamboo shoots similarly.

Fry tofu skin and bamboo shoots together.

STEP 15

Finally, fry the shrimp.

Instruction: Fry the shrimp.

STEP 16

Remove all the fried ingredients and place them on a plate for later use.

Remove fried ingredients and set aside on a plate.

STEP 17

In a separate wok, heat half a cup of the fried base oil until it reaches medium heat. Add the cut pork belly and cook until it is golden brown and crispy, similar to the texture of twice-cooked pork. Remove the pork belly and set it aside. In the same wok, add the ginger, garlic, and onion chunks, and sauté over low heat until fragrant.

Fry pork belly until crispy, cook ginger, garlic, and onion in oil.

STEP 18

Add a small amount of Sichuan peppercorns and 1 tablespoon of chili powder to the wok.

Add Sichuan peppercorns and chili powder to the wok for a spicy kick.

STEP 19

Add a few dried chili peppers, chopped fermented black beans, and 1 tablespoon of doubanjiang (spicy bean paste).

Add dried chili peppers, fermented black beans, and doubanjiang for a spicy kick.

STEP 20

Stir-fry until the oil turns red and aromatic.

Cook stir-fry until oil is red and aromatic.

STEP 21

Add the fried lotus root, cauliflower, bamboo shoots, tofu skin, and celtuce to the wok. Toss them well to mix.

Add lotus root, cauliflower, bamboo shoots, tofu skin, and celtuce to the wok, toss to mix.

STEP 22

Then add the pork belly and shrimp. Season with a bit of salt, chicken bouillon, and 1 tablespoon of sugar. Stir-fry until everything is well combined and seasoned.

Cook pork belly and shrimp with salt, bouillon, and sugar until well mixed.

STEP 23

Finally, add 1 tablespoon of soy sauce, mix well, and remove from heat.

Add 1 tbsp soy sauce, mix, remove from heat.

STEP 24

Your delicious Ma La Xiang Guo is now ready to enjoy!

Ma La Xiang Guo dish is ready to be enjoyed.

Recipe analyzer

  • Recipes: Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)
  • Main Ingredients:14
  • Servings per recipe:1
  • Servings size:1.1 kg
Nutritional Summary of Recipe
Amount per 1073 g= 1 serving(s)
  • Energy (calories):803 kcal
    37%
  • Protein:50.5 g
    92%
  • Fat:36.33 g Why gray?
    75%
  • Carbohydrates:79.92 g
    33%
Calorie breakdown
  • Protein: 23%
    181 kcal
  • Fat: 40%
    322 kcal
  • Carbohydrates: 37%
    300 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
8:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

8 REVIEWS

Review
Your rating:
TasteTrekkerOctober 31, 2024

The seasoning for this dish is spot-on, with the perfect balance of heat and numbing spice.
SavorySavorStudioOctober 21, 2024

What can I use if I don’t have doubanjiang (fermented bean paste)?
reply:
October 23, 2024
You can substitute with chili sauce or hoisin sauce, though the flavor will be slightly different.
SizzleSnapOctober 10, 2024

The dry pot turned out amazing, and my family loved it!
SavorySensationSphereSeptember 30, 2024

I love the rich taste and spice of this dish—it feels like authentic Sichuan flavor right at home.
GourmetGrinsSeptember 20, 2024

The dry pot was incredibly tasty, with the seasonings blending perfectly.
FlavorFusionFindersSeptember 06, 2024

Can I use other vegetables instead of cauliflower and mushrooms?
reply:
September 09, 2024
Absolutely! You can substitute with bell peppers, carrots, or bamboo shoots.
SpiceSavorStudioSeptember 02, 2024

This mala dry pot is absolutely delicious! The spicy and numbing flavors are addictive.
WilsonAugust 24, 2024

First time making Ma La Xiang Guo, I didn't expect it to be so successful, the recipe is great, I will continue!
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