---
title: "Mala (Numbing & Spicy) Xiang Guo (麻辣香锅)"
description: "A richly spiced Sichuan home-style dish that brings together vegetables, meat, and tofu products for a bold, layered mala flavor. The meat & veg combo provides high-quality protein and a wide range of vitamins for well-rounded nutrition."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_ma-la-xiang-guo.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_ma-la-xiang-guo/"
---

# Mala (Numbing & Spicy) Xiang Guo

**麻辣香锅 · má là xiāng guō**

> Time: 30 min · Difficulty: Medium · Calories: 1050 kcal · Serves: 3 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

A richly spiced Sichuan home-style dish that brings together vegetables, meat, and tofu products for a bold, layered mala flavor. The meat & veg combo provides high-quality protein and a wide range of vitamins for well-rounded nutrition.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_ma-la-xiang-guo.jpg)

## Ingredients

- 455 g Greens (bok choy, Indian lettuce, spinach) (青菜（油菜、油麦菜、菠菜）) — per serving
  - Tip: Choose fresh bok choy, oil wheat, or spinach; adjust the proportions to your liking.
- 430 g Boneless meat (pork, beef, chicken, fish balls, sausage) (无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）) — per serving
  - Tip: Can include pork, beef, chicken, fish balls, sausage, and more.
- 152 g Dried tofu sheets (干豆腐) — per serving
  - Tip: Choose dried tofu sheets with a tender, chewy texture.
- 1 bag Beijing-style mala instant noodles (北京麻辣方便面) — per serving
  - Tip: Classic Beijing-style mala instant noodles for a better taste.
- 5 g Dried red chili (干辣椒) — per serving
  - Tip: Adjust the quantity based on your spice tolerance.
- 110 g Mala xiang guo seasoning (麻辣香锅调料) — per serving
  - Tip: Use a quality store-bought mala xiang guo base seasoning.
- 105 g Cooking oil (食用油) — per serving
  - Tip: Any regular vegetable oil will do.

## Tools

Saucepan, Wok, Slotted spoon, Chopsticks, Kitchen paper

## Method (11 steps)

1. **Prepare Boiling Water** — Bring a pot of water to a boil, using enough water to fully submerge the ingredients in the following steps.
   - Duration: 5 min
   - Tip: Use high heat to bring the water to a boil faster and save time.
   ![Step 1: Prepare Boiling Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_1.jpg)
2. **Blanch the Green Vegetables** — Add the green vegetables to the boiling water, blanch for 5 minutes, then remove and set aside.
   - Duration: 5 min
   - Tip: Do not blanch too long, or the vegetables may turn yellow.
   ![Step 2: Blanch the Green Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_2.jpg)
3. **Blanch the Boneless Meat** — Add the boneless meat to the boiling water, blanch for 4 minutes, then remove and set aside.
   - Duration: 4 min
   - Tip: Blanching meat helps remove gamey flavors and impurities.
   ![Step 3: Blanch the Boneless Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_3.jpg)
4. **Cook the Instant Noodles** — Add the Beijing-style mala instant noodles to the boiling water, cook for 2 minutes, then remove and set aside.
   - Duration: 2 min
   - Tip: Do not overcook the noodles, as they will be stir-fried later.
   ![Step 4: Cook the Instant Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_4.jpg)
5. **Heat the Oil** — Pour out the boiling water, dry the pot, add 105g of cooking oil, and heat on high for 30 seconds.
   - Duration: 30 sec
   - Tip: Be sure to dry the pot thoroughly to prevent hot oil from splattering.
   ![Step 5: Heat the Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_5.jpg)
6. **Fry the Seasoning** — Add the mala xiang guo seasoning and stir-fry for 20 seconds.
   - Duration: 20 sec
   - Tip: Work quickly to prevent the base seasoning from burning.
   ![Step 6: Fry the Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_6.jpg)
7. **Fry the Dried Red Chili** — Add the dried red chili and stir-fry for 10 seconds.
   - Duration: 10 sec
   - Tip: Fry until the aroma of the chili is released.
   ![Step 7: Fry the Dried Red Chili](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_7.jpg)
8. **Stir-Fry the Green Vegetables** — Add the blanched green vegetables, reduce to medium heat, and stir-fry for 3 minutes.
   - Duration: 3 min
   - Tip: Stir-fry gently on medium heat so the vegetables are evenly coated with seasoning.
   ![Step 8: Stir-Fry the Green Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_8.jpg)
9. **Stir-Fry the Meat** — Add the blanched boneless meat and stir-fry for 3 minutes.
   - Duration: 3 min
   - Tip: Make sure the meat fully absorbs the flavor of the seasoning.
   ![Step 9: Stir-Fry the Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_9.jpg)
10. **Mix in the Noodles** — Add the cooked Beijing-style mala instant noodles and toss with chopsticks for 1 minute.
   - Duration: 1 min
   - Tip: Using chopsticks helps prevent the noodles from breaking.
   ![Step 10: Mix in the Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_10.jpg)
11. **Serve** — Turn off the heat and serve on a plate.
   - Duration: 10 sec
   - Tip: After plating, sprinkle with a little sesame seeds or cilantro for garnish.
   ![Step 11: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ma-la-xiang-guo/step_11.jpg)

## Tips

- High heat is typically around 240°C. For an induction cooktop, the input power is approximately 2 kW.
- Medium heat is typically around 120°C. For an induction cooktop, the input power is approximately 1.4 kW.
- The proportions of green vegetables, boneless meat, dried tofu sheets, and Beijing-style mala instant noodles are recommended. Feel free to adjust the ratios to suit your preferences.

## Overview image

![Mala (Numbing & Spicy) Xiang Guo — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_ma-la-xiang-guo_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/麻辣香锅.md

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---

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