Sichuan (Southwestern China) · dinner
Sichuan Hot Pot A communal pot of bubbling, numbing and spicy broth built on Sichuan peppercorns, dried chilies and chili bean paste, with a mild broth alongside for guests who prefer less heat. Diners cook thin-sliced meats, seafood, vegetables and noodles in the pot and dip them in personal sauces.
total 2 hr 30 min
prep 1 hr
cook 1 hr 30 min
servings 6 Keep this recipe Add a copy of Sichuan Hot Pot to your Saucepan library.
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Back to 6 servings spicy broth 2 cups dried Sichuan chilies (facing heaven, xiaomila or lantern types), stemmed, chopped fine 2 tablespoons red Sichuan peppercorns, coarsely ground 2 tablespoons green Sichuan peppercorns, coarsely ground, plus 2 tablespoons whole for finishing 1 handful whole Chinese spices (star anise, fennel seed, cassia bark, clove, bay leaf), coarsely ground 1 cup roasted rapeseed oil or Chinese peanut oil 1 cup beef tallow, may substitute oil 5 scallions, cut in half 3 inches ginger, peeled, roughly chopped 5 cloves garlic, roughly chopped 0.33 cup Pixian doubanjiang (chili bean paste), mashed 4 tablespoons douchi (fermented black soybeans), mashed 6 tablespoons Sichuan fragrant hot ground chilies 2 quarts stock (beef, pork or chicken) 0.5 cup Shaoxing wine 2 Chinese black cardamom, optional 2 tablespoons sugar 1 teaspoon MSG, or 1 tablespoon mushroom powder, optional mild broth 2 quarts stock, for the mild side 0.25 cup Shaoxing wine 3 scallions, cut in sections 1 tomato, quartered, optional, or a handful of dried jujubes to cook thinly sliced beef or lamb, as desired shrimp, scallops and fish balls, keep whole tofu, firm, sliced mushrooms (shiitake, enoki, king oyster) napa cabbage or bok choy noodles or dumplings, optional condiments toasted sesame oil soy sauce Chinese black vinegar, or rice vinegar sesame paste, or peanut butter minced garlic, scallion and cilantro, for dipping
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1 Step 1: Soak the dried chilies in hot water: simmer about 5 minutes, then steep at least 30 minutes until soft. Drain, de-stem and chop very fine into a paste.2 Step 2: Coarsely grind the red and green Sichuan peppercorns with the whole spices, then soak them in water for about 15 minutes. Drain and set aside.3 Step 3: Heat the oil and tallow in a wide pot over medium. Brown the scallions, then remove them from the pot.4 Step 4: Cook the ginger and garlic in the fat for about 1 minute until fragrant, without browning.5 Step 5: Add the chili paste, doubanjiang, fermented black soybeans and ground chilies. Cook for about 2 minutes, stirring.6 Step 6: Add 2 quarts stock and bring to a boil. Stir in the spice mixture with its soaking water, the wine, black cardamom and sugar, plus the MSG or mushroom powder if using.7 Step 7: Simmer at a very low boil for 10 minutes, then turn off the heat and steep at least 30 minutes.8 Step 8: Strain some of the sediment out of the spicy broth, then divide it between the two sides of a divided hot pot, or keep it in its own pot.9 Step 9: For the mild side, pour the 2 quarts of stock, the wine, scallions and optional tomato or jujubes into the pot. Top the spicy side with whole dried chilies and the 2 tablespoons whole green Sichuan peppercorns.10 Step 10: Slice meats and vegetables thinly and arrange them on plates. Mince the garlic, scallion and cilantro and thin the sesame paste with water for dipping.11 Step 11: Set the pot on a burner over high heat and bring it to a gentle boil, about 5 to 10 minutes.12 Step 12: Hold a gentle boil and add ingredients a few at a time. Cook beef and lamb briefly until just cooked through, about 30 seconds to 1 minute, and cook shrimp until pink and opaque. Use a strainer for delicate items.13 Step 13: Top up with hot water as the broths reduce. Serve each cooked piece dipped in a personal sauce.getsaucepan.com/r/11086144-5717-503f-b24c-460f92af2edc
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