麻辣香锅Ma la Xiang guo

【麻辣香油材料】
食油100毫升、八角3粒、花椒2汤匙、桂皮1段、豆蔻1粒（拍裂）、陈皮1块、辣椒干10条（剪2公分长）

【材料】
A: 蒜头3瓣（剁碎）、葱头3粒（剁碎）、姜5片、辣豆瓣酱2汤匙
B: 包菜5片（切粗丝）、芹菜1束（切细）、红萝卜½条（切片）、雪耳1块（浸泡撕小块滴干）、腐竹支2条（浸泡滴干）、鱼丸1包

【调味料】
花雕酒2汤匙、白糖1汤匙、盐适量

【装饰】
青葱适量

【调味料】
适量盐

【做法】
1. 起锅以小火热油，把所有麻辣香料放入，让它浸泡20分钟出味，材料开始转黄后即刻盛出，过滤后把麻辣香油留用。
2. 取5汤匙麻辣香油，放入锅里以中小火加热，放入蒜头、葱头及姜，炒至香。(图1-2)
3. 加入辣豆瓣酱，包菜、红萝卜及剩余蔬菜。（图3-4）
4. 把所有材料炒均后，加入鱼丸、花雕酒及调味料，继续炒约2分钟。（图5-6）
5. 盛在碟子里，撒上青葱粒即可配饭享用。

【Spiced oil】
100 ml cooking oil, 3 star anise, 2 Tbsps Sichuan peppercorns, 1 Tbsp fennel seeds, 1 cinnamon stick, 1 whole nutmeg(bruised lightly), 1 large dried orange peel, 10 stalks dried chilies (cut into 2cm lengths)

【ingredients】
A: 3 cloves garlic(chopped), 3 shallots(chopped), 5 slices of sliced ginger, 2 tbsp spicy hot bean paste
B: 5 pieces cabbage leaves (coarsely sliced), 1 celery stalk(thinly sliced ), ½ carrot (thinly sliced), 1pcs white fungus(soaked trimmed and drained ), 2 stick dry tofu threads ( soaked & drained) ,1 packet fish balls

【Seasoning】
2 tablespoons shao xing rice wine,1 tbsp sugar, salt to taste

【Garnishing】
A handful of chopped cilantro

【Method】
1. Heat the oil in a wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off the heat, filter all of the spices. Keep the oil into a bowl and use for other times.(pic1-2)
2. Heat 5tbsp of the infused oil in a wok over low to medium heat. Add in the garlic, shallot and ginger; sauté till fragrant. (pic 3-4)
3. Add the hot bean sauce, cabbage, carrots and the rest of the vegetables, stir to mix.(pic 5-6)
4. Add in the fish balls and seasoning, stir-fry and mix everything well for two minutes.
5. Dish out on serving plate and sprinkle with chopped cilantro. Serve with rice.