Haidilao Spicy Dry Pot Seasoning
炒める火鍋！どんな具材も「激辛中華」に化ける魔法のペースト
Description
A dedicated seasoning for 'Ma La Xiang Guo' (Dry Hot Pot)—ingredients stir-fried on high heat rather than boiled in soup. A condensed paste of Doubanjiang, chilies, Sichuan pepper, beef tallow, and dozens of spices. Frying leftover fridge veggies and meat with this creates an unstoppable authentic Ma La stir-fry.
Classification: Hardcore, Condiment, Dry Hot Pot, For Stir-fry, Ma La, Haidilao, Versatile Sauce, Ultra Spicy
Shops selling Haidilao Spicy Dry Pot Seasoning
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybean oil
- Doubanjiang
- Chili
- Sichuan pepper
- Beef tallow
- Scallion
- Garlic
- Ginger
- Spices
Instructions
- [Typical Uses]
- [Ma La Xiang Guo (Dry Hot Pot)]: Blanch (or deep-fry) veggies like lotus root, potato, broccoli. Fry pork or shrimp in a pan, add the prepped veggies and this paste, and toss violently on high.
- Mapo Tofu seasoning paste, fried with minced meat.
- Add
- spoonful to cup ramen for a 'Ma La Ramen' flavor change.
Learn more Substitutes, pairings, tips
Key spices
Intense spice aroma and heat、like hot pot soup umami condensed to the limit and charred
Substitutes at Japanese supermarkets
Mix Doubanjiang, sweet bean sauce, chili oil, grated garlic, and Sichuan pepper powder and fry
Pairing
White Rice (Infinite consumption) / Cold Beer
Trivia
In Chinese restaurants, 'Ma La Xiang Guo' is served on a massive platter, shared among friends while eating mountains of white rice. With this, you can perfectly recreate 'that red stir-fry' from Shin-Okubo authentic Chinese shops at home.
Eating tips & etiquette
Similar to hot pot base (Di Liao) but adjusted exclusively for stir-frying; coat ingredients directly without diluting in water. Because it's extremely rich and salty, one packet can fry a massive amount of veggies and meat.
Allergen
Soybeans, Wheat, Beef