Mala Dry Pot
麻辣香锅 · má là xiāng guō
Sichuan dry pot is a social cooking style where everyone adds their favorite ingredients to a spicy broth.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- beef slices牛肉片🛒 local200 g
- duck blood鸭血🏮 asian200 g
- king oyster mushrooms杏鲍菇🛒 local150 g
- cauliflower花菜🛒 local150 g
- dried chilies干辣椒🏮 asian15 pieces
- Sichuan peppercorns花椒🏮 asian1 tbsp
- garlic蒜🛒 local6 cloves
- Chinese celery芹菜🛒 local3 stalks
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Slice beef, duck blood, mushrooms, and cauliflower into bite-sized pieces.
🔍 Look forVisual: 食材切好Ingredients prepped
You know it's right when: Ready
2Blanch duck blood and mushrooms in salted water for 2 minutes.
🔍 Look for High heat 2 minutesVisual: 水开Water boiling
You know it's right when: Blanched
3Heat oil and fry dried chilies and peppercorns until fragrant.
🔍 Look for Medium heatVisual: 辣椒变色Chilies darkening
You know it's right when: Fragrant
4Add garlic and stir-fry for 30 seconds.
🔍 Look for Medium heat 30 secondsVisual: 蒜香四溢Garlic fragrant
You know it's right when: Aromatic
5Add beef and stir-fry until browned.
🔍 Look for High heatVisual: 牛肉变色Beef browned
You know it's right when: Browned
6Add blanched ingredients and celery, toss with soy sauce.
🔍 Look forVisual: 食材混合All ingredients mixed
You know it's right when: Mixed
7Cook for 2 more minutes and serve.
🔍 Look forVisual: 热气腾腾Steam rising
You know it's right when: Ready
Tips
- · Pat ingredients dry before cooking for better texture.
- · Adjust spice level by controlling chili amount.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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