Sichuan Hot Pot
Sichuan's iconic communal feast, featuring a bubbling cauldron of fiery chili oil and numbing Sichuan peppercorns. Diners cook a variety of thinly sliced meats, fresh vegetables, tofu, and noodles directly in the broth at the table, then dip them into personalized sauces. It's an interactive and flavorful culinary experience.
🧂 Ingredients
- 200 g Beef tallow(Provides a rich base flavor and mouthfeel.)
- 100 g Dried red chilies(Choose a mix of varieties for complex heat. Remove stems and seeds if you prefer less intense spice.)
- 30 g Sichuan peppercorns(Essential for the signature numbing sensation (mala). Toast lightly before use for enhanced aroma.)
- 3 tbsp Doubanjiang (Spicy Fermented Bean Paste)(A key ingredient for authentic Sichuan flavor. Look for Pixian doubanjiang if possible.)
- 2 L Beef bone broth or stock(Low-sodium is recommended to control the saltiness of the final broth.)
- 400 g Thinly sliced beef (e.g., ribeye, sirloin)(Must be sliced paper-thin for quick cooking.)
- 400 g Thinly sliced lamb(Also needs to be very thinly sliced.)
- 300 g Firm or medium tofu(Cut into bite-sized cubes.)
- 200 g Assorted mushrooms(Examples include shiitake, enoki, oyster, king oyster mushrooms. Cleaned and trimmed.)
- 300 g Leafy greens(Such as napa cabbage, bok choy, spinach, watercress. Washed and roughly chopped.)
- 400 g Noodles(Fresh or dried noodles like udon, ramen, or glass noodles work well.)
- 1 piece Optional aromatics(e.g., ginger slices, garlic cloves, star anise, cinnamon stick for the broth.)
- to taste Dipping Sauce Ingredients(Common options include: sesame paste, minced garlic, chopped cilantro, soy sauce, black vinegar, chili oil, sesame oil, chopped scallions.)
👨🍳 Instructions
- 1
Prepare the Spicy Broth Base: In a large pot or wok over medium heat, melt the beef tallow. Add the dried chilies and Sichuan peppercorns. Stir-fry for 2-3 minutes until fragrant and slightly darkened, being careful not to burn them. The peppercorns should become aromatic. Add the doubanjiang and continue to stir-fry for another 3-5 minutes, breaking it up, until the oil turns reddish and the paste is deeply fragrant. This step is crucial for developing the base flavor.
⏱️ 10-15 minutes - 2
Build the Broth: Pour in the beef bone broth. Add any optional aromatics like ginger slices, garlic cloves, star anise, or a cinnamon stick. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to a simmer. Taste the broth and adjust seasoning if necessary, keeping in mind that the ingredients cooked in it will absorb flavor and salt. Simmer for at least 20 minutes to allow flavors to meld.
⏱️ 25 minutes - 3
Prepare Dipping Sauces: While the broth simmers, prepare your dipping sauces. In individual small bowls, combine your preferred ingredients. A classic base is sesame paste mixed with a little water to thin it, then add minced garlic, chopped cilantro, soy sauce, a splash of black vinegar, and a drizzle of sesame oil. Offer chili oil and chopped scallions on the side for customization.
⏱️ 10 minutes - 4
Set Up the Hot Pot: Transfer the simmering broth to a portable induction burner or a traditional hot pot burner placed in the center of the dining table. Arrange the thinly sliced meats, tofu, mushrooms, leafy greens, and noodles on platters around the burner. Ensure all ingredients are prepped and ready to be cooked.
⏱️ 5 minutes - 5
Dine Communally: Instruct guests to use their individual chopsticks or a small strainer basket to submerge ingredients into the boiling broth. Meats will cook in seconds (watch for color change), while vegetables and tofu will take a few minutes. Once cooked, retrieve the food, dip it into your personalized sauce, and enjoy immediately. The broth should be kept at a gentle simmer throughout the meal, replenishing with more broth or water as needed.
⏱️ Ongoing (2+ hours)
💡 Pro Tips
- ✓Thinly sliced meats cook in mere seconds. Avoid overcooking to maintain tenderness.
- ✓Consider using a 'Yin Yang' hot pot (a pot divided into two sections) to have a spicy broth on one side and a milder, clear broth on the other, catering to different spice preferences.
- ✓It's traditional to drink warm beverages like tea during a hot pot meal to balance the heat and aid digestion. Avoid cold drinks.
- ✓Toasting the Sichuan peppercorns briefly in a dry pan before grinding or using them enhances their aroma and numbing quality.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chongqing Style: Increase the amount of dried chilies and Sichuan peppercorns, and consider adding dried chili flakes for an extra kick of heat and numbing sensation.
- Clear Broth Side: Prepare a separate pot of mild chicken or vegetable broth to serve as a non-spicy alternative or complement to the Sichuan broth.
- Seafood Addition: Include thinly sliced fish fillets, shrimp, scallops, or squid for a variation.