Description
A super-spicy variation modifying the regular Cangyingtou into a Sichuan-style 'Mala' flavor by adding massive amounts of Sichuan peppercorns, Pixian doubanjiang, and chili oil.
Restaurants serving Spicy Mala Cangyingtou
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced pork
- Garlic chives
- Sichuan peppercorns
- Pixian doubanjiang
- Douchi
- Chili oil
Instructions
- [Authentic Recipe]
- Prepare chives, minced pork, and douchi.
- Make the decisive Mala oil. Heat oil in a wok, slowly fry whole Sichuan peppercorns and dried red chilies at low temp to transfer aroma and numbing heat (remove spices before burning).
- Stir-fry minced pork in this numbing oil until crispy.
- Add Pixian doubanjiang (for richness and heat), douchi, garlic, and extra Sichuan pepper powder to release an intense aroma.
- Season with soy sauce and wine, toss in chopped chives all at once, and fry on high for
- seconds.
- Finish with a drizzle of homemade chili oil, coating it in a glossy bright red oil.
Learn more Spice, substitutes, tips
Key spices
Intense numbing of Sichuan peppercorns
Substitutes at Japanese supermarkets
Store-bought Mala paste, Garlic chives, Minced pork
Pairing
Cold Taiwan Beer
Trivia
[Trend] A hugely popular super-spicy snack among youth at Taiwanese taverns. Adding the 'Ma' (numbing) of Sichuan peppercorns to an already strongly flavored dish makes chopstick control completely impossible.
Eating tips & etiquette
[Unique Eating] Wrihting from the merciless numbing heat, hurriedly extinguish the fire in your mouth with massive amounts of white rice (or beer) in an infinite loop!
Allergen
Wheat, Pork, Soy, Sesame