Sichuan Hot Pot Recipe
The dish is intended for a 16-inch hot pot, and will comfortably serve 6 people to their fill. By the time you finish cooking, you should have 18 cups of equal proportions of both spicy and mild soup, and an additional 3 cups which can serve as stock for topping up.
Servings: 6 people
Calories: 200kcal
Ingredients
Spicy soup
- 1 cup peanut oil
- 1 ginger peeled, cut in circular sections
- 5 scallions cut in sections
- 1 tablespoon ground mixed spices
- 1 tablespoon cumin powder
- 2 tablespoons ground cardamom
- 1/2 cup Pixian boad bean paste with red chili oil
- 4 tablespoons black soybeans mash it
- 6 tablespoons sichuan chili flakes
- 2 quartz boxed chicken stock
- 3/4 cup shaoxing wine
- 2 teaspoons sugar
- 2 tablespoons Sichuan peppercorns
- 1 cup cooking oil
- 1 tablespoon mushroom powder
- 2 cups whole dried sichuan chili
Mild soup
- 2 quartz boxed chicken stock
- 1/4 cup shaoxing wine
- some scallion diced, sections
- 1 tomato large
- 10 dried dates
Top-off broth
- 2 quartz boxed chicken stock maintained at simmering temperatures
Hot pot ingredients
Dipping sauce
Instructions
- Add peanut oil to the pot and adjust heat to medium flame. Once the oil heats up, add ginger, mixed spice powder, scallions, cardamom, and cumin. Stir the contents continuously until they produce a fragrance. Add chili bean paste and ground chili and stir for five minutes, after which you pour the stock and continue heating it until it boils. You can then opt to add sugar, Allow the mixture to simmer for at least thirty minutes. (Meanwhile, you should be preparing other hot-pot ingredients).
- Prepare the foods you intend to cook while following the guidelines provided in the first section of this article.
- Get the condiments ready. Grind the garlic and scallions; mix the sesame paste with sesame oil to give it a smooth consistency. These ingredients should be added on the other side of the hot pot to make the mild soup. To the mixture, add the chicken stock and bring it to boil. Top it with wine and the finely diced tomato.
- Run the strainer through the spicy soup to remove larger ingredients.
- The remaining chicken stock should be heated to boil in a separate pot and covered while warm.
- Add 1 cup cooking oil to a clean pan and heat it using low heat. Add the whole chili and gently stir till they sizzle. Pour the content of the pan to the spicy mix.
- Adjust the heat in the electric hot pot for a few minutes to allow the two soups to boil. Adjust the temperature to ensure the soups are just within simmering temperatures while adding food types a few at a time. For efficiency, you can dip them using strainers or chopsticks so that they do not disappear in the soup.
- Enjoy!
Nutrition
Calories: 200kcal
