MA LA XIANG GUO / SIMPLIFY SPICY INCENSE POT

 

 

Ma La Xiang Guo (麻辣香锅) is an original Sichuan stir fried dish, which has heavily taste with tons of spices.

 

 

PREPARE TIME

Under 1hr.

 

 

SERVING SIZE

2-3

 

 

MAIN INGREDIENTS

250 g pork belly, chopped

1 medium potato, peeled and sliced

150 g cauliflower florets

150 g broccoli florets

100 g mushrooms, quarter cut

100 g black fungus

200 g asparagus, chopped

45 g crystal vermicelli

*Be creative and start from choose five to ten your favourite main ingredients, which usually includes meats, seafood, green and non-green vegetables.

 

 

SEASONING INGREDIENTS

5 thai chili, minced

3 spring onions, minced

6 tbsp vegetable oil

half head garlic, chopped

1 tsp szechuan pepper

10 g ginger, sliced

3 bay leaves

3 cloves

20 g dried chili

3 tbsp seasoned soy sauce
2 tbsp spicy bean paste

 

 

DIRECTIONS

Prepare (wash/peel/cut...) the main ingredients first.

Blanch all main ingredients except pork belly, and then set aside.

Heat the wok or stir fry pan with vegetable oil over medium or low heat.

Add all seasoning spices and stir for 3-5 mins until you smell the strong spicy aroma.

Turn on high heat to stir fry pork belly (or other meats or seafood) until the meat looks crispy brown.

Then, add other main ingredients. Stir hard and carefully for few more minutes.

Season (salt, soy sauce, oyster sauce...) to taste.

 

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