Spicy Sichuan Malatang with Mixed Seafood Recipe

四川麻辣海鲜杂烩

4.8

麻辣烫是一道四川火锅，火辣而芳香，是汤汁、香料和新鲜食材的完美结合。麻辣烫以海鲜、蔬菜和麻辣汤为特色，是一顿舒适而又令人满意的美食。麻辣烫非常适合与人分享，也可以用您最喜欢的食材进行定制。

Ingredients:

  • 2 汤匙 植物油
  • 4 瓣大蒜，切碎
  • 1 汤匙 新鲜姜，磨碎
  • 1 汤匙 花椒
  • 4 颗干红辣椒
  • 豆瓣酱 2 汤匙
  • 4杯鸡汤
  • 1杯水
  • 2 汤匙 酱油
  • 1 汤匙 绍兴酒
  • 200 克虾，去皮、去筋
  • 200 克鱿鱼，切成圈
  • 150克老豆腐，切块
  • 1 杯蘑菇（香菇或金针菇）
  • 1 杯绿叶蔬菜（白菜或菠菜）
  • 1 杯西兰花小花
  • 新鲜香菜，用于装饰
  • 2 根葱，切片，用于装饰
  • 1 茶匙芝麻，用于装饰

Instructions:

  1. Prepare the Mala Broth
    1 Prepare the Mala Broth

    In a large pot, heat oil over medium heat. Sauté garlic, ginger, Sichuan peppercorns, and dried red chillies until fragrant. Add doubanjiang (spicy bean paste) and stir for 1 minute. Pour in chicken stock, soy sauce, Shaoxing wine, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.

  2. Add the Ingredients
    2 Add the Ingredients

    Add the seafood, mushrooms, tofu puffs, and vegetables to the simmering broth. Cook for 5–7 minutes, ensuring the seafood is tender and the vegetables are cooked through.

  3. Garnish and Serve
    3 Garnish and Serve

    Ladle the Malatang into bowls. Top with fresh coriander, sliced spring onions, and a sprinkle of sesame seeds. Serve with steamed rice or noodles on the side.

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