Turn Half-Price Pork Into a Fried Hot Pot Feast: Ma La Xiang Guo’s Recipe leftovers

MA la xiang guo is a spicy and flavorful instant stir-fry dish originating from Chongqing, China. It is packed with ma la A spicy (narcotic) flavor that’s the perfect way to give a musk bag from leftovers or post-Christmas offerings a new lease of life.

At ma la xiang guo restaurants around the world, you can choose from combinations of cooked and raw meats; Seafood; vegetables; Pasta and starches. Choose your spice level and hand it to the chef (and prepare to have your mind blown). The heavy seasoning effectively coats any flavors from the individual ingredients, resulting in a dish that’s cohesive and flavorful.

This dish is usually seasoned with dried chilies, Sichuan peppers, and chili paste (dubanjiang) Along with an easy shortcut paste known as the Hotpot base. Along with a handful of fragrant spices, these are the ingredients I always have in my pantry. I made some modifications to the traditional recipe for comfort.

Choose pre-cooked meats and seafood cut into 4-5cm pieces, along with vegetables of your choice for crunch. I tossed in slices of smoked Christmas ham, braised lamb and cooked prawns, then raided my fridge for leftover Christmas veggies. I ended up eating lettuce, zucchini, celery, and radishes – all crunchy, fresh, and delicious even when fried.

This recipe’s quantities are really a guide, use whatever you want, but try to limit a range of textures for an enjoyable dining experience. Lots of hot, steamed rice is a non-negotiable—you’ll need it to cool the burn.

Christmas leftover ma no xiangguo

to equip 15 minutes
cook 10 minutes
serves Four to six with rice

“Try to choose a range of textures for an enjoyable dining experience.” Photography: Rochin Kaul

125 ml of cooking oil
8-10 dried peppers
Sichuan pepper the best
1 tablespoon whole Sichuan pepper
1 star anise
2 bay leaves
4 ginger slices,
skin on
4 garlic cloves, sliced
2 fresh red peppers, Diamond cut
3 tablespoons of Dubanjiang Chili sauce, available in supermarkets and Asian grocery stores
100 grams of hot pot base Optional, but recommended
1 tablespoon of powdered chicken broth
1 tablespoon of oyster sauce
1 tablespoon of light soy sauce
1 tablespoon of soft sugar
300 grams of leftover cooked meat
Turkey, ham, chicken, etc., shredded or cut into bite-size pieces
100 grams of cooked seafood Shrimp, oysters, oysters, lobster, etc., cut into bite-size pieces
100 grams of leafy greens Lettuce, cabbage, cabbage, etc., cut into bite-sized pieces
100 grams of crispy vegetables Radishes, celery, onions, cauliflower, etc., cut into bite-size pieces
Additional optional extras – Boiled eggs, mushrooms, fried/roasted potatoes, etc.
2 stalks of green onions Cut into 4 cm pieces
½ bunch of coriander Cut into 4 cm pieces
Chili pepper oil to serve

Cooking ingredients in a frying pan
Rochen Cole hotspot after Christmas. Photography: Rochin Kaul

Turn your extractor fan on full fire and open the window, because you are about to cook chili in the scorching heat.

Heat the oil in a large wok or skillet over high heat until shimmering. Make sure the cooking pot is large enough to fit all the ingredients while still saving space.

Add dried chilies, Sichuan peppercorns, bay leaves, and anise. Stir until fragrant, about 30 seconds.

Add the sliced ​​ginger, fresh chilli and garlic and sauté over high heat for 10 to 20 seconds. Add hot pot base (if using), dubanjiangAnd the chicken stock, oyster sauce, soy sauce, caster sugar and fry over medium heat until the oil separates.

Add your ingredients one at a time, giving each time to fry properly before adding the next batch. If you crowd the wok or skillet, you’ll end up overcooking your ingredients. Stir over high heat after each addition—the wok should be sizzling, not steaming.

Stir on high heat for two to three minutes after adding all the ingredients. Stir in the scallions, cilantro sticks, and chili oil, if desired.

Serve with rice and eat it right away.

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