YOOXICMAN's Meaty Mala Tang

Homemade mala hot pot made without store-bought sauces, using chili and spices simmered in beef tallow extracted directly from beef fat, generously loaded with meat

Ingredients needed 4 servings

Recipe

Cooking tips

  • Soaking huajiao, ma jiao, and 13-spice powder in high-proof baijiu (liangjiao) before adding to oil greatly enhances their aroma, making it more vibrant and explosive.
  • When simmering the mala sauce, avoid overheating the chili—burnt chili will result in bitterness. Use a thermometer to ensure oil temperature stays under 120 degrees Celsius.
  • The minced garlic and zhamajang (peanut sauce) placed in the center of the bowl when serving help soften the numbing and spicy heat, balancing the overall umami profile.

Recommended for

  • Those who want to recreate the deep, authentic taste of original homemade mala tang without relying on artificial flavors found in store-bought sauces.
  • Fans of bold spiciness combined with rich beef tallow flavor—ideal as a hearty hot pot dish perfect for pairing with soju or liangjiao liquor.

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