Mala Pot Recipe | 麻辣香锅菜谱及做法 – Spicy Element
Sichuan Cuisine Ingredients 麻辣元素 地道川菜调料
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Mala Pot Recipe | 麻辣香锅菜谱及做法

Cooking Tips

麻辣香锅,又叫干锅,口感麻辣鲜香,口味浓烈,是一道非常流行的川菜菜品。麻辣香锅因为使用的食材广泛,既能登大雅之堂,又能享市井之间。常见食材有兔、鸡、排骨、肥肠等。下面是使用圣厨宝麻辣香锅调味料烹制干锅排骨的做法

一、将排骨、土豆、青椒、红椒、蘑菇等大约1.2公斤等分别放入锅中油炸至8成熟,起锅待用;

二、另起一锅,加入食物油,烧热后加入姜、葱、蒜、辣椒、花椒等爆香后,加入麻辣香锅调味料200克翻炒均匀;

三、加入已油炸过的食材翻炒3-5分钟,入味起锅,即可食用。

Mala Pot

Cooking Instruction

  1. Fry spare ribs, mushroom, potato, chili peppers and etc. (total weight about 3 lb) till the food changes color before getting the food in a bowl;
  2. Put 3 oz oil into a wok and heat to about 240F, and then ginger slices, green onion, garlic, chili pepper, Sichuan pepper, stir fry for 2-3 minutes;
  3. Add about 3oz Mala Pot Cooking Sauce in the wok and stir fry till it’s fully mixed;
  4. Add the fried food in the wok, stir fry for 3 to 5 minutes;
  5. Turn off the heat and put the food in a bowl or plate and ready to serve

Tips:

1. Do not use high heat after adding Mala Pot sauce in the wok as it could reduce the fragrance significantly;

2. Use low heat to fry spare ribs 



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