Mala Tang Hot Pot
Quick answer
- Total time
- 160 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A soup of beef, bean curd sheets, bok choy, enoki mushrooms, and Chinese glass noodles simmered in bone broth seasoned with mala paste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak the Chinese flat glass noodles in lukewarm water for about 2 hours until softened.
- 2Prep
Wash the bok choy and enoki mushrooms, trim the ends, and slice the dried bean curd sheets into 2 cm wide strips.
- 3Heat
Pour beef bone broth into a pot, bring to a boil, then add the mala paste and whisk well with a ladle.
- 4Control
Once the soup boils, add the soaked glass noodles, bean curd, and enoki mushrooms, and simmer over medium heat for 5 minutes.
- 5Heat
Add the beef, bok choy, garlic, and green chili.
Once the soup returns to a boil, cook for 2 to 3 minutes until no raw red areas remain in the beef.
- 6Step
Skim off any foam rising to the surface, maintain the hot temperature, and transfer to a large serving bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Numbing Sichuan pepper aroma
- Finish cue
- Skim off any foam rising to the surface, maintain the hot temperature, and transfer to a large serving bowl.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
160min, 9 ingredients
Category median
40min, 8 ingredients
Based on 232 recipes
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