Hi everyone, welcome to Souped Up Recipes. Today we are making a popular street food in China. Ma La Tang. Mala means numbing and spicy. Tang means to boil or blanch. Basically, it is a bunch of different ingredients cooked in a spicy and numbing soup base. In this video, I will show you everything, including how to make the broth, how to make the spicy and numbing flavor base, and I will also give you a non-spicy version for the people who can’t handle spicy food.

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INGREDIENTS FOR THE BROTH
2.5 lb of pork bones
2.5 lb of beef bones
1.5 lb of chicken bones
8 liters of water
1 star anise (Amazon Link – https://amzn.to/3f9sylB)
1 small piece of cinnamon stick (Amazon Link – https://amzn.to/30rIbRd)
1 black cardamom (Amazon Link – https://amzn.to/30QXQd1)
1 piece of bay leaf (Amazon Link – https://amzn.to/30rqsJE)
2 pieces of cloves (Amazon Link – https://amzn.to/2Usb0ZV)
1 tbsp of Gan Cao (Chinese liquorice) (Amazon Link – https://amzn.to/2MLpGzh)
3 slices of dried sand ginger (Amazon Link – https://amzn.to/3fbtp5s)
1 piece of dried galangal (Amazon Link – https://amzn.to/3dRa7lA)
1/2 tbsp of Sichuan peppercorns (Amazon Link – https://amzn.to/2zk7PfE)

INGREDIENTS FOR THE SPICY AND NUMBING FLAVOR BASE

1 cups of beef fat
2 cups of vegetable oil
1/3 cup of paprika (Amazon Link – https://amzn.to/3hgjeOE)
1/3 cup of mild chili powder (Amazon Link – https://amzn.to/3hgrj5R)
2 tbsp of cayenne (Amazon Link – https://amzn.to/2zisqRs)
1 piece of cinnamon stick (Amazon Link – https://amzn.to/30rIbRd)
1/2 tsp of fennel seeds (Amazon Link – https://amzn.to/30optdo)
1 tbsp of Sichuan peppercorns (Amazon Link – https://amzn.to/2zk7PfE)
1 tbsp of Gan Cao (Chinese liquorice) (Amazon Link – https://amzn.to/2MLpGzh)
4 pieces of cloves (Amazon Link – https://amzn.to/2Usb0ZV)
1 piece of black cardamom (Amazon Link – https://amzn.to/30QXQd1)
1 piece of dried galangal (Amazon Link – https://amzn.to/3dRa7lA)
4 slices of dried sand ginger (Amazon Link – https://amzn.to/3fbtp5s)
5-6 pieces of star anise, blend 1 piece and save the rest for garnish (Amazon Link – https://amzn.to/3f9sylB)
6-8 pieces of bay leaf, blend 2 pieces and save the rest for garnish (Amazon Link – https://amzn.to/30rqsJE)
1/2 cup of Chinese cooking wine to wet the chili powder and the spice mix (Amazon Link – https://amzn.to/3f2MDKq)
4 pieces of pickled chilies
1/3 cup of Douban Jiang (Amazon Link – https://amzn.to/2ApKaea)
1/3 cup of douchi (fermented black beans) (Amazon Link – https://amzn.to/3dQ9pF9)
1/3 cup of fermented sweet rice
15-20 cloves of garlic
45 grams of ginger
salt to taste (I used 2.5 tbsp)
4 tbsp of sugar
1/4 cup of Sichuan peppercorns, soak in water for 40 minutes (Amazon Link – https://amzn.to/2zk7PfE)
1 cup of dried red chilies, soak in water for 40 minutes (Amazon Link – https://amzn.to/3hoAWzM)

INGREDIENTS TOASSAMBLE MA LA TANG

Thinly sliced beef
Beef tripe
Shiitake mushrooms
Fried tofu puffs
Lettuce
Baby bok choy
Beef meatballs
Fu Zhou style fish meatballs
Fried fish cake
Taiwan style sausage
Sweet potato noodles
The spicy and numbing flavor base
The bone broth that we made before
Salt to taste
Diced garlic (for the non-spicy Ma La Tang)
Diced scallion
Toasted sesame seeds (for the non-spicy Ma La Tang)
Hot oil (for the non-spicy Ma La Tang)

RECIPE PART IS TOO LONG FOR DESCRIPTION, PLEASE SEE RECIPE HERE:

Malatang Hot Pot Recipe (Spicy and Non-Spicy Versions)

5 thoughts on “Malatang Hot Pot Recipes 麻辣烫 (Spicy and Non-spicy Versions)”

  1. No kidding this is like a million ingredients and ton of work I would love to try it , but not now , I got tired just finished the video and listen to all the ingredients !!! 😉 but thank all the same!

  2. Thank you Chef. Serious cooking is not a joke. It goes down into the belly fast but we forget who slaved in the kitchen to make our lives easier. Kudos to you and all the others who are in the same line of work.

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