Directions

To Make

1. Boil a pot of water and give cabbage, carrot, potato, lotus roots a quick blanch. Soak veggies in a tub of icy water to stop cooking.
2. Heat up frying pan with 50ml cooking oil, sauté all the spiced oil ingredients for 15 mins under low heat to infuse the oil stirring constantly to avoid burning. Remove all the spices and keep oil in the pan.
3. Sauté spicy bean paste and hot pot soup base with spiced oil for 2 mins.
4. Add in garlic and shallot and continue to fry for 3 mins.
5. Toss in dried chillies and spring onions and cook for 1 min.
6. Add in shiitake mushrooms, tofu bean tread, cloud ear fungus and fishballs and cook for 2 mins.
7. Toss in the blanched vegetables and continue to stir to coat with mala sauce for 1 mins. Season with sugar and salt to taste. Sprinkle Shao Xing wine over and give it a final stir over. Serve with hot steamed rice.