Mala Xiang Guo (Spicy Stir-Fry) Recipe

Tiger prawn tail

Remove the shrimp shells but leave the tails.

Remove the shrimp vein by cutting along the back

Rinse it, squeeze out the water, and rub it with cooking wine a few times.

Stir-fry the shrimp tails in the remaining oil in the pan until just cooked, then remove them from the pan.

Prepare your favorite ingredients: I chose shrimp, potatoes, cucumbers, sweet corn, mini crispy sausages, and lotus root.

After cutting the potatoes, lotus root, and sweet corn into pieces, blanch them in boiling water until just cooked through, then remove them from the water.

Prepare scallions, ginger, garlic, Sichuan peppercorns, and dried chili peppers.

Heat oil in a wok, then stir-fry scallions, ginger, and garlic until they change color slightly.

Add dried chili peppers and Sichuan peppercorns, stir-fry quickly over low heat until fragrant, being careful not to burn them, as this will affect the taste.

Add potatoes, lotus root, cucumber, shrimp, sweet corn, and mini crispy sausages to the pot.

Add 100 grams of Mala Xiangguo seasoning and stir-fry quickly over high heat until evenly mixed.

Add 2 teaspoons of second-grade soy sauce and continue to stir-fry quickly until fragrant. Stir-fry over high heat for about 3 minutes and then remove from heat.

Sprinkle with a little white sesame seeds before serving; it's very flavorful and delicious. Since the seasonings already contain salt, and the taste was just right after tasting, I didn't add any more salt.