Everything you need to know on how to make a bowl of Malatang (2)

As promised, we will unveil the mystery of that magical hotpot sauce. It is a painstaking process to make a decent hotpot sauce but don’t worry, we have every step list out here. Feel free to explore and ask us any questions via emails or social media.

Hot-pot sauce for 20 servings

Dried condiments:

  1. Cinnamon 30g

  2. Star anise 25g

  3. 3 seedless Amomum tsao ko

  4. Fennel 40g

  5. Cardamom 10g

  6. Dry red pepper 900g

  7. Green peppercorn 50g

  8. Bay leaves 5g

Green peppercorn

Green peppercorn

Fresh ingredients:

  1. Ginger root 140g

  2. Garlic shoot 200g

  3. Green onion 80g

  4. Cilantro 50g

Others:

  1. Liquor-Spirit 30g

  2. Pi Xian Broad bean paste 30g

  3. Black bean paste 800g

  4. Fermented rice 40g

  5. Beef tallow 5000g

  6. Rock sugar 30g

Dried condiment preparation:

  1. Put the cinnamon, star anise, amomum tsao ko, fennel, and cardamom into a bowl.

  2. Rinse the seasoning in tepid water and set for 20 minutes.

  3. Put the seasoning in a food blender and mix them until crumbly and moist.

  4. Pour out the seasoning into another bowl and start to prepare the minced chili

  5. Put the dry red pepper into a bowl and soak them in boiled water for 30 minutes then mince them

  6. Put the minced pepper into another bowl and start to prepare ingredients for frying

Star Anise

Star Anise

Pre-frying steps:

  1. Slice the ginger root into ½ inches in width and the length does not matter and put them in a bowl

  2. Cut the garlic shoot into shreds(1 inches in width and the length does not matter) and put them in the same bowl

  3. Cut the green onion into pieces that are 2 inches long and put them in the same bowl

  4. Cut the cilantro into pieces that are 2 inches long and put them in the same bowl

Hot-pot sauce ingredients preparation:

  1. Pour the green peppercorn into a bowl

  2. Pour the spirit into the bowl and stir well

  3. Pour dry red pepper into another bowl

  4. Add bay leaves in the bowl

  5. Add boiled water and soak the ingredients for 20 minutes

  6. Slice and mince the ginger root and put in a small bowl

  7. Mince the broad bean paste and put in a small bowl

  8. Pour the black bean paste into a separate bowl

  9. Pour the fermented rice into a separate bowl

  10. Slice the beef tallow into smaller chunks and set in a bowl

Dry Red Pepper

Dry Red Pepper

Cooking

  1. Heat up the pot

  2. Add beef tallow in the pot

  3. Set on high heat and melt the beef tallow

  4. Heat the oil until the oil temperature is 50% hot

  5. Add the ingredients for frying

  6. Set on medium heat to fry the ingredients

  7. Get rid of the ingredients when they turn yellow

  8. Control the oil temperature at 50% hot

  9. Add in the minced chilies

  10. Set on low heat and fry for 15 minutes

  11. After 15 minutes, add in the soaked red pepper and bay leaves

  12. Fry the dried chilies and then add in the black bean paste

  13. Set on low heat and fry the bean sauce for 20 minutes

  14. After 20 minutes, add in the Pi Xian broad bean paste and minced ginger root

  15. Set on low heat and fry for another 15 minutes

  16. After 15 minutes, add in the seasoning

  17. Set on low heat and fry for another 10 minutes

  18. After stirring evenly the seasoning, add in the green peppercorn

  19. After adding the green peppercorn for 5 minutes, add in 30 grams of rock sugar

  20. After melting the rock sugar, add in the fermented rice and fry for another 10 minutes

  21. After 10 minutes, add in 20g of Chinese liquor (spirit)

  22. Cool for another 10 minutes and you are done

  23. It is recommended to set the hot-pot sauce to fermentate for another 12 hours, in order to develop in-depth flavors and aroma

Credit to Chef Gang Wang

https://youtu.be/wt3a58QgblM

Phew, we know, it’s a tedious process that is extremely time and labor consuming. We tried to make proportional changes to the amount of ingredients as 5000g of beef tallow may sound intimidating to you but our chef mentioned that it is impossible to make a small batch. Believe it or not, this is actually a condensed version of how we make our Liu’s Family Secret Sauce in Peppercorn Kitchen.

Unless you are super handy and adventurous, your best bet of getting a taste of fresh hot-pot sauce would still be a quick drop at Peppercorn. Happy holidays and happy hot-pot sauce making!