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Huo Guo

Name: Huo Guo
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 6
Cuisine: China
Ingredients: 200 g Beef tallow (Provides a rich base flavor and mouthfeel. Can substitute with a mix of neutral oil and lard if beef tallow is unavailable.); 100 g Doubanjiang (Sichuan chili bean paste) (Essential for authentic Sichuan flavor. Look for brands like Pixian doubanjiang.); 100 g Dried Chinese red chilies (Adjust quantity based on desired spice level. Remove seeds for less heat.); 30 g Sichuan peppercorns (Adds the characteristic numbing sensation (mala). Toast lightly before use for enhanced aroma.); 10-15 cloves Garlic cloves (Peeled and smashed. Can also add ginger slices for extra aroma.); 2 L Beef or chicken stock (Low-sodium is preferred to control the overall saltiness.); as desired undefined Various dipping ingredients (Examples include thinly sliced beef and lamb, pork belly, chicken, shrimp, fish balls, tofu (firm, silken, fried), mushrooms (shiitake, enoki), leafy greens (bok choy, napa cabbage), noodles (udon, glass noodles), and root vegetables (lotus root, potato).); 150 ml Sesame oil (For the dipping sauce. Can be mixed with minced garlic, cilantro, and a pinch of salt.); to taste undefined Optional aromatics (Such as star anise, bay leaves, cinnamon stick, dried shiitake mushrooms.)

Sichuan Hot Pot

A vibrant and interactive Sichuan hot pot experience, featuring a bubbling cauldron of intensely flavorful, spicy broth, perfect for communal dining. Guests cook a variety of fresh ingredients directly at the table.

Forberedelsestid45 minutes

Tilberedningstid1 hour 30 minutes

Samlet Tid2 hours 15 minutes

Portioner6

SværhedsgradMedium

2 redigeringer· Feb 8

Lav din version

🧂 Ingredienser

200 g Beef tallow(Provides a rich base flavor and mouthfeel. Can substitute with a mix of neutral oil and lard if beef tallow is unavailable.)
100 g Doubanjiang (Sichuan chili bean paste)(Essential for authentic Sichuan flavor. Look for brands like Pixian doubanjiang.)
100 g Dried Chinese red chilies(Adjust quantity based on desired spice level. Remove seeds for less heat.)
30 g Sichuan peppercorns(Adds the characteristic numbing sensation (mala). Toast lightly before use for enhanced aroma.)
10-15 cloves Garlic cloves(Peeled and smashed. Can also add ginger slices for extra aroma.)
2 L Beef or chicken stock(Low-sodium is preferred to control the overall saltiness.)
as desired Various dipping ingredients(Examples include thinly sliced beef and lamb, pork belly, chicken, shrimp, fish balls, tofu (firm, silken, fried), mushrooms (shiitake, enoki), leafy greens (bok choy, napa cabbage), noodles (udon, glass noodles), and root vegetables (lotus root, potato).)
150 ml Sesame oil(For the dipping sauce. Can be mixed with minced garlic, cilantro, and a pinch of salt.)
to taste Optional aromatics(Such as star anise, bay leaves, cinnamon stick, dried shiitake mushrooms.)

👨‍🍳 Fremgangsmåde

1
Prepare the broth base: In a large, heavy-bottomed pot or Dutch oven, melt the beef tallow over medium heat. Add the doubanjiang and stir-fry for 3-5 minutes until the oil turns red and fragrant. Be careful not to burn.
⏱️ 5 minutes
2
Add the dried chilies and Sichuan peppercorns to the pot. Continue to stir-fry for another 2-3 minutes, allowing the spices to bloom in the hot tallow. Add the smashed garlic cloves and any optional aromatics, and stir-fry for 1 minute more until fragrant.
⏱️ 3 minutes
3
Pour in the beef or chicken stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for at least 1 hour to allow the flavors to meld and deepen. Skim off any impurities that rise to the surface during simmering.
⏱️ 1 hour
4
While the broth simmers, prepare all your dipping ingredients. Slice meats thinly, wash and cut vegetables, prepare tofu, and arrange everything attractively on platters. Prepare the sesame oil dipping sauce by combining sesame oil with minced garlic, chopped cilantro, and a pinch of salt in a small bowl.
⏱️ 30 minutes
5
Transfer the simmering broth to a portable induction burner or a tabletop stove at the center of your dining table. Ensure the burner is set to maintain a steady, gentle boil. Arrange the prepared dipping ingredients around the hot pot.
⏱️ 10 minutes
6
To eat, guests use chopsticks to pick up desired ingredients and submerge them in the bubbling broth until cooked through. Cook times vary greatly: thinly sliced meats take only seconds, while vegetables and denser items may take a few minutes. Dip cooked ingredients into the sesame oil sauce before eating.
⏱️ Ongoing

Spor din madlavningshistorik

💡 Professionelle Tips

✓For a less spicy version, reduce the amount of dried chilies and doubanjiang, or use a milder chili paste. Consider using a split pot to have one side spicy and the other mild.
✓The sesame oil dipping sauce can be customized with ingredients like chopped cilantro, scallions, chili flakes, or a splash of soy sauce.
✓Thinly sliced meats and delicate vegetables cook very quickly. Avoid overcooking to maintain their texture and flavor.
✓Continuously add hot stock or water to the pot as it evaporates to maintain broth level and flavor intensity.

✨ Variationstanker

Inspiration til din egen version af denne opskrift

Clear Broth Side: Prepare a separate pot of mild broth (e.g., chicken or vegetable stock with ginger and scallions) for a non-spicy option.
Mushroom Broth Base: Incorporate dried shiitake mushrooms into the broth base for an umami-rich flavor.
Seafood Hot Pot: Focus on a variety of fresh seafood like shrimp, fish fillets, scallops, and squid.