Mala Hot Pot | 麻辣火锅 Recipe

Daniel
May 22
4 min read

Updated: Jun 16

Mala Hot Pot (麻辣火锅) is one of the most beloved dishes to ever come out of Sichuan, and if you’ve ever tried it, you’ll know why. The name literally means “numbing spicy hot pot,” thanks to the combo of Sichuan peppercorns and dried chilies that light up your mouth with heat and tingle.

A bubbling pot of spicy mala broth with tofu, luncheon meat, meatballs, leafy greens, and chili oil on a wooden surface. Accompanied by a bowl of rice with crispy beancurd rolls and a dipping sauce. — Comfort in a pot: Spicy mala hot pot with all the essentials—creamy tofu, meatballs, luncheon meat, leafy greens, and a fiery broth. Served with rice, crispy beancurd rolls, and a punchy dipping sauce.

It actually started as a working-class meal in Chongqing—something cheap, bold, and filling that laborers would gather around after a long day. Over time, it became something way more special: a deeply comforting, spicy, communal dish perfect for sharing.

lose-up of a metal pot filled with red mala hot pot soup containing tofu, luncheon meat, meatballs, and greens. Rice and condiments are visible in the background. — Bold, rich, and soul-warming—this homemade mala broth brings the heat with every spoonful.

I know my earlier Mala Yuan Yang Hot Pot post was a bit of a deep dive, so here’s a simplified version focused just on the mala side. What makes this version different is that I make everything from scratch—the chili paste, the infused beef tallow, even the dipping sauce.

Chopsticks holding a piece of beancurd skin soaked in mala broth over the simmering hot pot. — Beancurd rolls soaking up all that spicy, numbing mala flavor—absolutely addictive.

Tofu Puff Roll...

No shortcuts or store-bought soup bases here. And since I like to keep all the flavors in one pot, I don’t blanch my vegetables separately either. Everything gets cooked in the same pan, soaking up all that rich, spicy broth.

Blurry image of a slice of luncheon meat held with chopsticks above a pot of mala broth. — Luncheon meat dipped in spice—it doesn’t get more satisfying than this.

Spam...

If you’ve got some leftover veggies in your fridge or just want a cozy hot pot night at home, this is a great place to start. The mala sauce freezes well, so you can make it ahead and use it whenever the craving hits.

Blurry image of thinly sliced beef held with chopsticks over mala hot pot. — Thin beef slices cooked to perfection in a bubbling broth of fire.

Shabu Shabu Beef...

Don’t worry if you don’t eat meat—you can easily keep this vegetarian. Give it a go, adjust the heat to your liking, and make it your own. You’ll be surprised how easy and fun it is to bring that fiery Sichuan flavor to your own kitchen.

A fiery pot of flavor, perfect for sharing—homemade mala hot pot at its finest.

Ingredients:

(Serve 8)

Mala Sauce:
Dried Chilies, 100g Adjust To Prefernce I used a combination of Sichuan Dried and Lantern Peppers
Sichuan Red Peppercorns, 1.5 TBSP
Sichuan Green Peppercorns, 1.5 TBSP
Star Anise, 1
Cinnamon Sticks, 2
Bay Leaves, 2
Black Cardamom, 1
White Cardamoms, 10
Fennel Seeds, 5g
ShaoXing / Hua Tiao Wine, 4 TBSP
Beef Tallow, 500g
Red Onion Wedged, 1
Scallions Coarsely Sliced, 5 Stalks
Coriander Coarsely Sliced, A Handful
Garlic Crushed, 5 Cloves
Ginger Crushed, 2"
DouBanJiang | Chili Bean Paste, 50g
Fermented Black Beans Coarsely Chopped, 1 TBSP
Rock Sugar, 1 TBSP
Mala Hot Pot:
Whole Milk, 500g
Beef Stock, 1 Cup
Soy Sauce, 2 TBSP
Chinese Sesame Paste, 2 TBSP
Sea Salt, Pinch
Granulated Sugar, Pinch
Dipping Sauce.
Garlic Finely Minced, 3 Cloves
Black Vinegar, 1/4 Cup
Toasted Sesame Oil, 2 TBSP
Scallions Coarsely Chopped, A Handful
Coriander Coarsely Chopped, A Handful

Equipment:

Wok / Cast Iron Skillet / Pan
Spice Grinder
Sauce Pot

Directions:

Prep the Chilies.
Cut dried chilies into segments and shake out the seeds.
Place in a pot of water, bring to a boil, turn off the heat, cover, and steep for 20–30 mins.
Drain and blitz into a paste using a food processor or hand blender. Set aside.
Toast and Grind the Spices.
Toast all dry spices (peppercorns, star anise, cinnamon, bay leaves, cardamoms, fennel) in a skillet over medium heat until aromatic.
Transfer to a spice grinder and blitz to a powder. Mix with ShaoXing wine to form a paste.
Infuse the Tallow.
In a wok or skillet, melt beef tallow over medium heat.
Add onion, scallions, coriander, garlic, and ginger.
Stir-fry until aromatic and the garlic/ginger just begin to caramelize (don’t burn).
Strain and discard the solids, reserving the flavored tallow.
Build the Mala Sauce.
In the same wok, return 2 tbsp of the infused tallow.
Add doubanjiang and fermented black beans. Stir-fry until lightly caramelized.
Add the chili paste and remaining tallow. Stir well.
Add the spice-wine paste and stir until the sauce turns deep red and fragrant.
Add rock sugar and stir until dissolved.
Taste and adjust salt or sugar as needed.
Storage Tip: Let the sauce cool completely, then transfer to a container and chill overnight. It will solidify (especially with beef tallow), allowing you to cut it into cubes. Keeps for 2 weeks in the fridge or 6 months in the freezer.
To Make the Hot Pot Broth.
In a saucepot, melt 100g of mala sauce with milk and beef stock over medium heat.
Add soy sauce and sesame paste, stirring until smooth.
Taste and adjust seasoning or add more mala cubes for a stronger kick.
What to Serve with Mala Hot Pot.
Noodles: Udon, dried handmade, or fresh noodles
Proteins: Fresh shrimp, shabu-shabu beef, spam, fish balls, shrimp balls, beef balls
Tofu: Any kind – firm, silken, tofu puffs, or tofu skin
Veggies: Bok choy, napa cabbage, enoki mushrooms, black fungus
Extras: Dumplings, quail eggs, crunchy peanuts or lotus root slices
It will be perfect over rice.
To Finish: The Dipping Sauce.
Mix garlic, black vinegar, sesame oil, scallions, and coriander in a small bowl. Serve alongside the hot pot for extra zing and aroma.