SZECHUAN HOT POT RECIPES

Name: Sichuan Spicy Hot Pot
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs pork or 2 lbs chicken bones, -or-; chicken or beef bouillon; 3 slices fresh ginger; 2 scallions; 3 bay leaves; 1 gallon water; 3 tablespoons szechuan spicy bean paste; 5 dried chilies, soaked until soft; 4 slices ginger; 4 garlic cloves; 1/2 cup cooking wine (medium sherry); 1 tablespoon rock sugar; 3 star anise; 1 tablespoon szechuan peppercorn; 1 black cardamom pod; 4 green cardamoms; 2 sand ginger; 1 piece cinnamon stick; 3 slices dried licorice; 1 tablespoon fennel seed

SICHUAN SPICY HOT POT RECIPE - FOOD.COM

Sichuan Spicy Hot Pot Recipe - Food.com image

Found and completely ADORED from http://yireservation.com, this recipe is not mine. I have been looking for this recipe for years now and finally, it's here for your enjoyment. Re-posted so that the Food.com community can enjoy it and the nutrition facts would be available :)

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs pork or 2 lbs chicken bones, -or-
chicken or beef bouillon
3 slices fresh ginger
2 scallions
3 bay leaves
1 gallon water
3 tablespoons szechuan spicy bean paste
5 dried chilies, soaked until soft
4 slices ginger
4 garlic cloves
1/2 cup cooking wine (medium sherry)
1 tablespoon rock sugar
3 star anise
1 tablespoon szechuan peppercorn
1 black cardamom pod
4 green cardamoms
2 sand ginger
1 piece cinnamon stick
3 slices dried licorice
1 tablespoon fennel seed

Steps:

Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
Enjoy the spicy goodness!

Nutrition Facts : Calories 1575.8, FatContent 161.3, SaturatedFatContent 66.9, CholesterolContent 224.7, SodiumContent 92.8, CarbohydrateContent 5.2, FiberContent 1.6, SugarContent 0.7, ProteinContent 19.5

HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD

How to Make Hot Pot Broth | China Sichuan Food image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories Chinese

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

Ingredients

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (????)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

Cook the light stock
Milder version (??)
Red version (??)

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