Many Taiwanese people love mala hotpot, and they can have it all year round.
One essential ingredient for mala hotpot is duck blood. Oh yes duck blood 🙂 🙂 🙂 Soft and jello-like duck blood cooked in hot and spicy broth until it’s packed with flavour. Duck blood usually is a good indicator to determine if the hotpot place achieves the minimum requirement.
What I really like about mala hotpot is that after you eat all the meats, seafoods and other yummy stuff, I always cook some instant noodle in the pot. Just bathe the noodle in the flavourful broth for 30 seconds, and top with some yummy goodie duck blood and leek. It’s a perfect closure for this course and now you can move on to dessert 🙂