Comments on: Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)

By: Natalie

Natalie — Tue, 29 Nov 2022 02:12:33 +0000

I absolutely loved this recipe! I didn’t add the bean paste because I didn’t have it and it turned out great! Will be adding to our meal rotation!

By: Anna L

Anna L — Sun, 06 Nov 2022 01:44:31 +0000

I couldn’t afford my fav dry pot place anymore but was so happy to see that it’s pretty easy to make. Tastes just like the restaurant!

By: Maggie Zhu

Maggie Zhu — Mon, 18 Apr 2022 14:52:19 +0000

In reply to Andi Houston. So happy to hear you like the recipe and thanks for leaving a positive review :) It is a pretty spicy dish. If you prefer to make it milder, I would reduce the amount of the hot pot base and use more black bean sauce. Say, use 1/3 cup hot pot base, and increase the black bean sauce to 3 tablespoons.

By: Andi Houston

Andi Houston — Sun, 17 Apr 2022 02:08:54 +0000

I made this for dinner tonight: shrimp, gluten, bamboo shoots, cauliflower, sweet red pepper, onion, green onion, jalapenos, and lots of cilantro. Absolutely delicious and almost at my chile-heat tolerance, even with homemade black bean sauce.

By: Maggie Zhu

Maggie Zhu — Fri, 15 Apr 2022 16:05:41 +0000

In reply to Random. I think you can use the hot pot base without adding doubanjiang. I do like the flavor of the black beans. That being said, if you like the hot pot base, it's totally fine to use it without black beans. 小龙虾 uses pretty much the same base. The only difference is, you will need to add a can (or maybe more) beer after adding the sauce, and braise everything together to get the flavor in.

By: Random

Random — Tue, 12 Apr 2022 23:54:52 +0000

I have a heap of blocks of your Sichuan hot pot base I made … its honestly perfect , I used conola oil thought to be healthier , if you use your own base did you still add the doubinjiang and black beans? As the salt levels from the base seem perfect already … also do you know if this base is the same that is used for 小龙虾??。。。these are my 3 favourite dishes from my time living in china … if I can master all 3 my life will be complete… ( can’t praise your Sichuan base recipe enough, absolutely nailed it )