MalatangAuthentic Homemade Recipe

Ingredients−2servings+

• tofu skin1 sheet
• wide glass noodlesappropriate amount
• shiitake mushrooms3-4 pieces
• ham1 piece
• fish cakesappropriate amount
• fried tofu pocketsappropriate amount
• potatoes2 pieces
• garland chrysanthemumappropriate amount
• enoki mushrooms1 pack
• cooking oilappropriate amount
• green onionappropriate amount
• gingerappropriate amount
• garlicappropriate amount
• onionappropriate amount
• Sichuan peppercorns (huajiao)appropriate amount
• star aniseappropriate amount
• bay leavesappropriate amount
• doubanjiang1 tablespoon
• hot pot sauce1 piece
• baijiua few drops
• waterappropriate amount
• milk1/2 pack
• saltappropriate amount
• soy sauceappropriate amount
• sesame sauce2 tablespoons
• garlic water1 tablespoon
• peanut powderappropriate amount
• cilantroappropriate amount

Directions▶ Start cooking

1. Roll up the tofu skin and julienne it.
2. Cut the ham into bite-sized pieces.
3. Slice the potatoes thinly and soak them in cold water.
4. Heat cooking oil in a pot over low heat, then add green onion, ginger, garlic, onion, Sichuan peppercorns, star anise, and bay leaves, and stir-fry until fragrant.
5. Once the spices are golden brown, remove them, then add 1 tablespoon of doubanjiang and 1 piece of hot pot sauce and stir-fry.
6. When red oil appears, add a few drops of baijiu and pour in water.
7. Add 1/2 pack of milk and season with salt and soy sauce.
8. Bring to a boil over high heat and simmer for about 5 minutes more.⏱ 5m
9. First, add the pre-soaked wide glass noodles and Malachuan (an ingredient similar in shape to tofu skin) and boil.
10. Once the broth boils again, add tofu skin, fish cakes, fried tofu pockets, and shiitake mushrooms and boil.
11. Once it boils again, add the potato slices and boil.
12. Once it boils again, add wide glass noodles, enoki mushrooms, and ham and boil.
13. Boil for a few more minutes, then add garland chrysanthemum and mix well.
14. Once all ingredients are cooked, turn off the heat and transfer to a bowl.
15. On top of the Malatang in the bowl, sprinkle 2 tablespoons of sesame sauce mixed with warm water, 1 tablespoon of garlic water, and peanut powder.
16. Finally, top with cilantro and it's complete.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• Be careful not to burn the spices or not stir-fry them enough over low heat, as this can make the broth taste bitter.
• If wide glass noodles are boiled for too long, they can become mushy or clump together, so it's important to properly adjust soaking and boiling times.
• If you don't thinly slice the potatoes and soak them in cold water to remove starch, the broth can become cloudy.

🔄 Substitutions

• Instead of hot pot sauce, you can use a combination of mala sauce, chili oil, or chicken stock.
• If you don't have baijiu, you can use a small amount of soju or cheongju for flavor.
• Instead of sesame sauce, you can dilute peanut butter with water or add more peanut powder.

🎚️ Adjusting the taste

• To reduce spiciness, decrease the amount of doubanjiang and hot pot sauce.
• To reduce saltiness, add less salt and soy sauce initially and adjust to taste later.
• To make the broth less rich, you can reduce or omit the amount of milk.

✔️ Verification notes

• After stir-frying the spices, make sure they are removed so the broth doesn't become cloudy.
• Check periodically to ensure the wide glass noodles are not overcooked and are properly done, adjusting the heat as needed.

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