Sichuan Mala Hot Pot at Home
A bubbling, numbing, chilli red broth in the middle of the table for everyone to cook beef, tofu and greens in.
- Time1 hr
- LevelMedium
- Costabout £7.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large wide pan or flameproof casserole over a medium heat. Fry the bean paste for 1 minute until the oil turns red.
- 2
Add the dried chillies, Sichuan peppercorns, ginger, garlic, star anise, cinnamon and spring onions. Fry for 2 minutes until it smells strongly spicy.
- 3
Pour in the stock and bring to the boil. Reduce the heat and simmer for 25 minutes so the flavours infuse.
25 min - 4
Meanwhile, arrange the beef, tofu, mushrooms, pak choi, Chinese leaf and noodles on big plates.
- 5
For the dipping sauce, mix the sesame paste with the soy sauce and 3 tbsp warm water until smooth. Stir in the crushed garlic and coriander. Divide between small bowls.
- 6
Put the broth on a portable hob in the middle of the table, keeping it at a gentle simmer. Everyone cooks their own items: beef takes 20 seconds, greens about 1 minute, tofu and mushrooms 3 minutes. Dip into the sauce and eat. Top up with hot water if the broth reduces.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.