Malatang (Numbing & Spicy Hot Pot)

Step 1

Heat vegetable stock in a large pot or hot pot over medium-high heat.

Step 2

Toast Sichuan peppercorns in a dry skillet for 1 minute until fragrant, then add to the pot.

Step 3

Add dried chiles, star anise, bay leaf, ginger, and smashed garlic to the pot.

Step 4

Stir in chili oil, soy sauce, and salt. Bring to a gentle boil, then reduce heat to maintain a simmer.

Step 5

Simmer for 10 minutes to infuse flavors, skimming any foam that rises to the surface.

Step 6

Arrange tofu cubes, bok choy, shiitake mushrooms, napa cabbage, wood ear mushrooms, and rice cakes on separate plates.

Step 7

Cook noodles separately in boiling water until al dente, then drain and place in a serving bowl.

Step 8

Thread vegetables and tofu onto bamboo or metal skewers, leaving space between pieces for even cooking.

Step 9

Transfer hot pot with broth to the dining table with a portable burner to keep it simmering.

Step 10

Each diner skewers and cooks vegetables in the hot broth for 30 seconds to 2 minutes until tender.

Step 11

Add cooked noodles to the broth in the final minute and let them soak up the flavor.

Step 12

Drizzle cooked ingredients with sesame oil and top with cilantro, peanuts, and green onion before eating.