Ingredients with Measurements:
- 1 cup vegetable oil
- 1 cup Sichuan peppercorns
- 1 cup dried red chili peppers
- 1 cup garlic cloves, minced
- 1 cup ginger, minced
- 1 cup scallions, chopped
- 1 cup soy sauce
- 1 cup Shaoxing wine
- 1 cup chicken broth
- 1 cup sugar
- 1 tablespoon salt
Special equipment needed:
- Wok or large saucepan
- Strainer
- Glass jars for storage
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large saucepan over medium heat.
2. Add Sichuan peppercorns and dried red chili peppers and stir-fry for 2-3 minutes until fragrant.
3. Add minced garlic, minced ginger, and chopped scallions and stir-fry for another 2-3 minutes.
4. Add soy sauce, Shaoxing wine, chicken broth, sugar, and salt. Stir well and bring to a boil.
5. Reduce heat and simmer for 20-30 minutes until the sauce thickens.
6. Remove from heat and let the sauce cool down.
7. Strain the sauce through a fine-mesh strainer into a glass jar.
8. Store the sauce in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 4 cups of sauce
Nutritional information:
Calories: 120 per 2 tablespoons
Fat: 10g
Carbohydrates: 8g
Protein: 1g
Sodium: 500mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- If you can't find Shaoxing wine, you can use dry sherry or rice wine.
Variations:
- You can add more or less chili peppers depending on your spice tolerance.
- You can add other spices like star anise, cinnamon, or cloves for a more complex flavor.
Tips and tricks:
- Be careful not to burn the chili peppers and Sichuan peppercorns, as they can become bitter.
- Use a wooden spoon or spatula to stir the sauce, as metal utensils can react with the ingredients.
- Adjust the amount of sugar and salt to your taste.
Storage instructions:
- Store the sauce in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- You can reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside a hot pot.
Garnishes:
- You can garnish the sauce with chopped scallions or cilantro.
Pairings:
- This sauce is traditionally served with hot pot, but you can also use it as a dipping sauce for dumplings or noodles.
Suggested side dishes:
- Serve with steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too spicy, you can add more sugar or chicken broth to balance the flavor.
- If the sauce is too salty, you can dilute it with more chicken broth or water.
Food safety advice:
- Make sure to wash your hands and utensils thoroughly before and after handling chili peppers and Sichuan peppercorns.
- Store the sauce in the refrigerator and discard any leftover sauce that has been left at room temperature for more than 2 hours.
Food history:
- Mala hot pot sauce is a popular condiment in Sichuan cuisine, known for its numbing and spicy flavor.
Flavor profiles:
- This sauce is spicy, numbing, and savory with a hint of sweetness.
Serving suggestions:
- Serve the sauce alongside a hot pot filled with a variety of meats, vegetables, and noodles.
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Region: Chinese