Spicy Mala Dry Pot - Sichuan Cuisine



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Spicy Mala Dry Pot - Sichuan Cuisine

By yiyingxx

The Mala Dry Pot is always a good option when we are craving Chinese cuisines. And do you know, in fact, it is a super easy food you could even cook it at home! The only and one challenge that you might have is preparing the sauce. No worries at all, below is a recipe for you to prepare a mouth-watering dry pot at the most efficient speed.



1. 110g spicy Sichuan hot pot base (You may purchase via online or at any supermarket)

2. 1 tablespoon black bean sauce 

Dry pot ingredients (You may add in any other ingredients):

1. Chinese cauliflower (cut into florets)

2. Lotus root (sliced) 

3. Baby bak choy

4. Enoki mushrooms

5. Dried wood ear mushrooms 

6. Fried tofu (cut into pieces)

7. Pork belly (sliced)

8. Shrimp (peeled and deveined)

9. Quail eggs (boiled and peeled)

Stir fry:

1. 2 tablespoons peanut oil

2. 4 sliced cloves garlic  

3. 1 minced tablespoon ginger  

4. 6 whole dried chili peppers 

5. 1 chopped coriander

Instructions for preparing the dry pot ingredients:

1. Prepare ingredients as listed above. 

2. Boil a pot of water and blanch all non-meat ingredients.

3. Transfer the ingredients to a strainer.

*You may blanch them at the same time but it is recommended to do it in the sequence of lotus root, cauliflower, bak choy, enoki mushrooms and lastly, wood ear mushroom.


Instructions for cooking the mala dry pot:

1. Turn on medium heat over the skillet. Put in 1 tablespoon of the oil.

2. Spread the sliced pork belly and cook until it curls. Transfer to a plate and set it aside.

3. Put in the shrimp. Cook until the shrimp has fully curled up. Transfer to the plate together with pork belly.


4. Add 1 tablespoon oil and put in the garlic, ginger, and chili peppers. Fry until fragrant.

5. Pour in the sauce and cook for another 30 seconds.


6. Add the blanched ingredients together with the pork belly and shrimp. Toss until everything is evenly coated. Add the coriander and transfer everything to a large bowl.


7. And we are done! It is highly recommended to serve it hot and with fragrant steamed rice.

Recipe reference: Omnivorescookbook

It is definitely simple to make and why don't you try it for lunch tomorrow? If you prefer to make it as a vegetarian version, feel free to remove all the meat ingredients! Hope you enjoy it.

mala sichuan food


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