Lao Gan Ma Hot Pot 老干妈火锅
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Souped Up Recipes
Servings
2
When you're almost done with a jar of Lao Gan Ma, you'll notice there's plenty of oil left and wonder what to do with it. Don't throw it away! This flavorful oil is perfect for making a spicy and numbing hot pot.
Ingredients
To make the hot pot base
- 8 dried red chilies
- 1.5 Tbsp Sichuan peppercorns
- 4 scallions, cut into stalks
- 1 shallot, quartered
- 4 cloves garlic, sliced thinly
- 1 inch of ginger, sliced thinly
- 1/4 cup of oil from the Lao Gan Ma Jar
- 3 Tbsp of Lao Gan Ma Spicy Chili Crisp
- 2.5 Tbsp of soy sauce
- 1 tbsp of oyster sauce
- 5-6 cups chicken stock
- Enough hot pot items for 2-3 people (I used mixed meatballs, mushrooms, lotus root slices, baby bok choy, thin beef slices, squid, and sweet corn)
To make the hot pot dipping sauce
- 1 tbsp of minced garlic
- 1 tbsp of diced scallion
- 1.5 tbsp of diced cilantro
- 1/2 tbsp of chili flake
- 1/2 tbsp of roasted sesame seeds
- 2-3 tbsp of hot oil
- 2-3 tbsp of soy sauce
Directions
Cut 8 dried red chilies into 1/2 inch long pieces. Then, use a strainer to shake off the seeds.
- Soak the dried red chilies and 1.5 Tbsp of Sichuan peppercorns in hot water for 3-5 minutes. If you don't soak them, they will burn easily while stirring in the oil. A little bit of moisture will give them enough time to transfer the flavor to the oil without scorching.
- Drain the dried red chilies and Sichuan peppercorns thoroughly and add them to a pot along with 4 scallions, which I cut into stalks, 1 shallot, quartered, 4 cloves of garlic, sliced thinly, 1 inch of ginger, also sliced thinly, and 1/4 cup of the oil from an almost finished jar of Lao Gan Ma. Stir over low heat for 3-5 minutes or until most of the moisture is evaporated.
- Add 3 Tbsp of of Lao Gan Ma chili crisp in addition, 2.5 Tbsp of soy sauce, and 1 tbsp of oyster sauce. Mix thoroughly.
- Pour in 5-6 cups of chicken stock or water and bring it to a boil.
- As for the hot pot items, I am using some mixed meatballs, thinly sliced beef, snow white mushrooms, lotus root slices, baby bok choy, some squid, and corn. However, hot pot is versatile; you can use whatever you have in your fridge, such as chicken, pork slices, fish, shrimp, daikon cabbage, lettuce, tofu, etc.
- To make a hot pot dipping sauce, add 1 tbsp of minced garlic, 1 tbsp of diced scallions, 1.5 tbsp of diced cilantro, 1/2 tbsp of chili flake, and 1/2 tbsp of toasted sesame seeds. Heat 2-3 tbsp of hot oil and pour it over. Add 2-3 tbsp of soy sauce and mix well.
- Cook all the hot pot items in the spicy Lao Gan Ma stock and enjoy them with the dipping sauce.
