Sichuan Hot Pot

Ingredients

While the original Chinese Hot Pot is known for its variety of broths and dipping sauces, Sichuan Hot Pot takes it up a notch with its signature spicy and numbing broth. The Sichuan version also incorporates a wide range of Sichuan peppercorns, chili peppers, and aromatic spices, giving it a distinct and fiery flavor profile. Additionally, Sichuan Hot Pot often includes ingredients such as beef, lamb, mushrooms, and tofu, which are commonly found in Sichuan cuisine. We alse have the original recipe for Hot Pot, so you can check it out.

• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 200g (7 oz) beef, thinly sliced 200g (7 oz) beef, thinly sliced
• 200g (7 oz) lamb, thinly sliced 200g (7 oz) lamb, thinly sliced
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 200g (7 oz) mushrooms (such as shiitake or enoki) 200g (7 oz) mushrooms (such as shiitake or enoki)
• 200g (7 oz) Napa cabbage, sliced 200g (7 oz) Napa cabbage, sliced
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 100g (3.5 oz) glass noodles 100g (3.5 oz) glass noodles
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add minced garlic, Sichuan peppercorns, and chili bean paste. Stir-fry for 1-2 minutes until fragrant.
2. 2.
   Pour chicken or vegetable broth into the pot and bring it to a boil. Reduce the heat to a simmer.
3. 3.
   Add soy sauce, sesame oil, and sugar to the broth. Stir well to combine.
4. 4.
   Arrange the thinly sliced beef, lamb, tofu, mushrooms, Napa cabbage, bean sprouts, and glass noodles on separate plates.
5. 5.
   Place the pot of simmering broth in the center of the dining table and set up a portable stove or hot plate.
6. 6.
   Each person can then cook their desired ingredients in the hot pot by submerging them in the broth until cooked to their liking.
7. 7.
   Serve the cooked ingredients with dipping sauces such as soy sauce, sesame oil, and chili oil.

Treat your ingredients with care...

• Beef — For a tender and flavorful result, thinly slice the beef against the grain.
• Lamb — Remove any excess fat from the lamb slices to prevent the broth from becoming greasy.
• Tofu — Use firm tofu to ensure it holds its shape during cooking.
• Mushrooms — Clean the mushrooms thoroughly and slice them evenly for even cooking.
• Napa cabbage — Slice the Napa cabbage into bite-sized pieces for easy consumption.

Tips & Tricks

• To enhance the numbing sensation, toast the Sichuan peppercorns in a dry pan before using them in the broth.
• Adjust the spiciness of the broth by adding more or less chili bean paste according to your preference.
• If you prefer a milder flavor, you can remove the seeds from the chili peppers before adding them to the broth.
• Don't overcook the ingredients in the hot pot to maintain their texture and freshness.
• Prepare a variety of dipping sauces to complement the flavors of the cooked ingredients.

Serving advice

Serve the Sichuan Hot Pot with a selection of dipping sauces, such as soy sauce, sesame oil, chili oil, and chopped scallions. Provide each person with a small bowl for their dipping sauce and encourage them to experiment with different combinations of flavors.

Presentation advice

Present the Sichuan Hot Pot by placing the simmering pot in the center of the table, surrounded by the plates of raw ingredients. Garnish the hot pot with a sprinkle of chopped scallions and a drizzle of chili oil for an appetizing presentation.