Sichuan Street-Style Malatang (Customizable Spicy Hotpot Skewers)

麻辣烫

Sichuan Street-Style Malatang (Customizable Spicy Hotpot Skewers) — SichuanChongqing home cooking.

Ingredients

• Beef tendon, pre-cooked & sliced
• Lotus root, peeled & thinly sliced
• Dried shiitake mushrooms, soaked & quartered
• Shaoxing wine
• Dark soy sauce
• Fresh cilantro sprigs

Instructions

1. In a large pot, combine 750 ml (3 ¼ cups) water, soaked shiitakes (reserve soaking liquid), dark soy, Shaoxing wine, 1 tsp Sichuan peppercorns, and 6 dried chilies. Bring to gentle boil. (Small bubbles rise steadily across surface)
2. Reduce heat to low. Simmer uncovered 10 minutes, adding reserved mushroom soaking liquid and 1 tsp light soy sauce. (Liquid reduces ~10%; broth darkens slightly)
3. Add beef tendon and lotus root. Simmer 6 minutes until lotus root slices are tender-crisp (test with fork). (Lotus root turns opaque ivory with faint pink edges)
4. Stir in 1 tsp Chinese black vinegar and ½ tsp white pepper. Taste and adjust salt with ½ tsp light soy if needed. (Broth glistens with subtle sheen)
5. Ladle into bowls. Top with fresh cilantro and optional chili oil (1 tsp per bowl). Serve immediately with toothpicks. (Cilantro leaves rest vibrantly atop steaming broth)