Everything you need to know on how to make a bowl of Malatang (3)

We feel you! There can’t be a better time to celebrate MLTseason than these freezing windy days, so we bring to you the last chapter of the mystery MálàTàng-making trilogy—the soup base! We will walk you through the entire process in detail and you will finally be able to cook yourself a decent bowl of MálàTàng at home!

Soup base for 20 servings


  • 500g of secret hot-pot sauce

  • 20g of ginger root

  • 10g of green peppercorn

  • 25g of dry red pepper

  • 10g of fermented rice

  • 10g of white rock candy

  • 2 stalks of the white base of green onion

  • 1600ml of water

White Rock Candy

White Rock Candy


  1. Prepare 500g of secret hot-pot sauce that we made in the previous blog, cut it into cubes of 2*2*2 and put into a bowl. (In case you missed it. Here is the link.)

  2. Slice the ginger root into ½ inches in width and the length up to your preference; put them in another bowl.

  3. Add the green peppercorn and dry red pepper into the ginger root bowl.

  4. Add the fermented rice and white rock candy into another bowl.

  5. Cut the white stalks of green onion into 3 inches in length and put them in another bowl.

Stalks of the white base of green onion

Stalks of the white base of green onion


  1. Heat a wok to 120°C/248°F and then add in 1 to 2 cups of oil depending on the size of your wok

  2. Put in the secret hot-pot sauce and stir-fry until fragrant.

  3. Add in ginger root, green peppercorn, and dry red pepper.

  4. Put on low heat and stir-fry for 1 minute.

  5. Add in water, put on high flame and broil for 1 minute.

  6. Add in fermented rice, white rock candy and the white stalks of green onion

  7. Broil for another minute and pour into a bowl and you are done!

Credit to Chef Gang Wang


Due to the same reason we mentioned in our last blog, hot-pot sauce is not meant to be made small-batched. Unless you would like to cook for your large family or save the soup base for another couple of days of MálàTàng-marathon, your best shot of tasting the authentic flavor of fresh soup bases would still be a quick drop at Peppercorn. Stay warm and happy soup-making! Happy Chinese New Year! xīn nián kuài lè! (Happy New Year) We wish you happiness and prosperity!