Sichuan Street-Style Malatang (Customizable Spicy Hotpot Skewers)

麻辣烫

Build your own bowl of Sichuan street-style malatang: chewy beef tendon, crisp lotus root and soaked shiitake in a numbing, fragrant broth.

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.
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).
4. Stir in 1 tsp Chinese black vinegar and ½ tsp white pepper. Taste and adjust salt with ½ tsp light soy if needed.
5. Ladle into bowls. Top with fresh cilantro and optional chili oil (1 tsp per bowl). Serve immediately with toothpicks.