Sichuan Spicy Hot Pot

Ingredients

• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 200g (7 oz) thinly sliced beef 200g (7 oz) thinly sliced beef
• 200g (7 oz) thinly sliced pork 200g (7 oz) thinly sliced pork
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 200g (7 oz) fresh mushrooms, such as shiitake or oyster mushrooms 200g (7 oz) fresh mushrooms, such as shiitake or oyster mushrooms
• 200g (7 oz) Napa cabbage, sliced 200g (7 oz) Napa cabbage, sliced
• 150g (5 oz) bean sprouts 150g (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 vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine 1 tablespoon Chinese rice wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste

Nutrition

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

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and Sichuan peppercorns, and cook until fragrant.
2. 2.
   Stir in the chili bean paste and cook for another minute.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
4. 4.
   Add the soy sauce, Chinese rice wine, sugar, and sesame oil to the broth. Adjust the seasoning with salt, if needed.
5. 5.
   Arrange the sliced beef, pork, tofu, mushrooms, Napa cabbage, bean sprouts, and glass noodles on separate plates.
6. 6.
   Place the hot pot in the center of the dining table and set up a portable stove or induction cooker.
7. 7.
   Allow each diner to cook their desired ingredients in the simmering broth until cooked through.
8. 8.
   Serve the cooked ingredients with a variety of dipping sauces, such as soy sauce, sesame oil, and chili oil.

Treat your ingredients with care...

• Beef — For the best results, use thinly sliced beef such as sirloin or ribeye. This ensures quick cooking and tender texture.
• Pork — Opt for lean cuts of pork, such as tenderloin or loin, and slice them thinly against the grain for tenderness.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking. Gently pat it dry before cubing to remove excess moisture.
• Mushrooms — Choose fresh mushrooms with a meaty texture, such as shiitake or oyster mushrooms, to enhance the umami flavor of the hot pot.
• Napa cabbage — Slice the Napa cabbage into bite-sized pieces for easy cooking and serving.

Tips & Tricks

• Customize the spice level by adjusting the amount of chili bean paste and Sichuan peppercorns according to your preference.
• Prepare a variety of dipping sauces, such as soy sauce, sesame oil, and chili oil, to enhance the flavors of the cooked ingredients.
• To add more depth of flavor to the broth, you can also include aromatics like ginger and green onions.
• Experiment with different ingredients such as seafood, dumplings, and leafy greens to create your own variations of Sichuan Spicy Hot Pot.
• Don't forget to skim off any impurities that rise to the surface of the broth during simmering to ensure a clear and clean taste.

Serving advice

Serve the Sichuan Spicy Hot Pot with individual bowls for each diner to enjoy the cooked ingredients and flavorful broth. Encourage guests to try different combinations of ingredients and dipping sauces to create their own unique flavor profiles.

Presentation advice

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