5 hours ago, rotuts said:for some reason I can't post this as text
here it is aa a pic :
That doesn't sound like any Chinese dish or cooking method I've encountered. Chinese sauces are built in the wok during the cooking process for the whole dish. They aren't something added later like some "cook-in" sauce. The so-called bottled stir-fry sauces are all but unknown in China.
What we can get, although I'd be surprised if many people avail themselves, are these bags of ingredients to create the sauce in the wok while cooking. This one is for 麻辣鱼 (má là yú) or Numb and Spicy Fish. The bag contains everything needed for a spicy fish hotpot except the fish and water.
Ingredients are: peanut oil, chili, sugar, salt, garlic, ginger, MSG, fermented black beans, broad beans, Sichuan peppercorns, unspecified herbs and spices and that old family favourite, potassium sorbate.
The product is presumably aimed at non cooks. Most people would have half, if not more of these ingredients in the pantry anyway. You could certainly buy them all separately for a lot less than this bag.
P.S. "Spicy mala sauce" is tautologous. The "la", as I've pointed out already, means "spicy".
