Mala Xiang Guo - Twiced-Cooked Mala Mix

  • 30 minutes
  • 4 servings
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.


Main Ingredients
Pork 100 grams
Bamboo Shoot 100 grams
celtuce Stem 100 grams
Fresh Mushroom 100 grams
Lotus Root 100 grams
Black Ear 100 grams
Shrimp 100 grams
Seasoning Ingredients
Cooking Oil 1/2 cup
Garlic Cloves 5-6 pcs
Ginger 1/2 inch
Chili Pepper 10-20 pcs
Sichuan Pepper 2 tbs
Doubanjiang 3 tbs
Hotpot Sauce 1/2 pack
Spices for Oil
Aromatic Ginger 1 pcs
Star Anise 3-4 pcs
Black Cardamon 2 pcs
Bay Leaf 4 pcs
Clove 1 tsp


  • Prepare Ingredients
  • 1Get 5 to 8 main ingredients of any meat, seafood, poultry and none-green vegetables
  • 2Slice lotus root, celtuce stems, bamboo shoot. If twice-cooked pork flavor is expected, boil the pork and slice it.
  • 3Slice the garlic cloves and ginger. Mince Dandan doubanjiang. Cut dry peppers into chunks and throw the pepper seeds.
  • Precook Ingredients
  • 4Blanch all vegetables one by one in a boiling water pot. Set aside while preparing the rest of ingredients.
  • 5Heat a dry wok until medium hot. Spread 1 tablespoon cooking oil, and then stir fry pork slices until they begin to curl. Set aside. Quick stir fry the shrimp and set aside
  • 6Clean the wok and heat 1/2 cup cooking oil over low heat, along with spices. infuse for 20 minutes the spices become dark brown. Turn off the heat filter out all spices.
  • Mix Everything Together
  • 7Turn to medium low heat. Add ginger and garlic and stir a few times.
  • 8Add doubanjiang, hotpot sauce, Sichuan peppercorns and dried chili peppers. Cook for a few minutes until the oil turns red.
  • 9Stir ingredients of lotus root and bamboo shoot, choosing ingredients which are harder to be flavored
  • 10Stir and mix everything for 2 minutes. Add salt to taste
  • 11Transfer to a serving plate or serve right from the wok. Serve with steamed rice.

Tips & Notes

  • The group of Spices for Oil can be adjusted on your own preference. They can be omitted at all, especially when an instant Mala Xiangguo sauce is used directly.
  • The dried chili peppers can be very spicy Thai or Xiaomila peppers, mild spicy facing-heaven, none-spicy bell peppers, or are omitted at all.
  • Sichuan hotpot sauce can be found easily anywhere today.


  • Is there a reason you are using the green Sichuan pepper corns rather than the red ones?
    • Chris Liang
      No specific reason. I just used what I have in hand