Spicy Mala Pot

For 4
Cooking Time:
45 mins
Swanson No Added MSG Clear Chicken Broth 1L
Duck blood jelly 1 block (slice into pieces)
Sichuan peppercorn 15 g
Star anise 2 pcs
Ginger 5 slices
Green onion 10 g (sectioned)
Garlic flakes 30 g
Dried chilli 10 g
Chilli bean sauce 90 g
Honeycomb tofu 1 pc (sliced)
Glass noodle 100 g (soak till softened)
Marbled beef 200 g
Sichuan peppercorn oil as appropriate
Fried garlic as appropriate
Chilli powder as appropriate
Coriander as appropriate
Salt 1tsp
Sugar 1tsp
Blanch the duck blood jelly in salt water, drain and set aside.
Heat the pot. Stir fry Sichuan peppercorns and star anise in low heat until fragrant. Add ginger slices, green onion, garlic flakes and dried chilli, stir fry then mix with chilli bean sauce.
Add Swanson No Added MSG Clear Chicken Broth and seasoning, bring to boil. Boil with lid for another 15 minutes.
Remove all aromatics in the pot. Add honeycomb tofu, duck blood jelly, glass noodle and marbled beef, boil until well cooked and softened. Add Sichuan peppercorn oil, sprinkle with fried garlic, chilli powder and coriander.

Blanching helps remove impurities and gets rid of extra smell of the duck blood jelly. Apart from using salt water, small amount of vinegar can be added for blanching.