Mala Xiang Guo is essentially a stir-fried Sichuan hotpot of multiple ingredients cooked twice, with strong complex mala flavors. It originated in Chongqing, and has become one of king dishes for both group dining and home cooking all across Sichuan and Chongqing. The main ingredients can be any meat, seafood, poultry and none-green vegetables, simply precooked by either blanching in simple broth or quickly stir-frying, and then stirred all together with variety of mala seasonings. It blends numbing, spicy and dry fragrant tastes in one palate-pleasing shot. This recipe is detailed in several optional steps to guarantee success on your own preference.