SPICY HOTPOT
This is a mouth-tingling, numbing hotpot! The spicy soup stock base is a delicious broth in which fresh ingredients are poached - like a Chinese fondue. The Mandarin word for such a feast is 'Huo-guo', meaning 'hotpot', because all the ingredients are cooked in a hotpot! I love this kind of feast, it is easy to prepare, and is great for interaction with friends. All you need is an electric wok or fondue set up in the centre of the table and plenty of soup ladles and away you go. I had this dish in Chengdu in the middle of summer and it was fantastic. Be warned - this is extremely spicy.
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 31
Steps:
- For the soup base:
- Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
- For the hotpot:
- Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
- For the soy dipping sauce:
- Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
- For the special dipping sauce:
- Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
- For the assembly:
- To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.
SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU
Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!
Provided by Gandalf The White
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
- Wash the ginger and cut it into slices about the thickness of a coin.
- Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
- Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
- Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
- Rinse out and dry the wok, the put on a simmer/low heat.
- Add the rest of the oil and the beef drippings.
- Once the drippings have melted completely, turn up the heat to medium.
- When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
- The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
- When the oil has reddened, add the black bean mash and the ginger.
- Stir fry until they also are fragrant.
- Add about 1 1/2 quarts of the beef stock and bring to a boil.
- When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
- Salt to taste.
- Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
- You are now ready to use this to dip ingredients to cook.
- =============== NOTE ================.
- You will add the rest of the chicken stock to top up the hotpot as the meal progresses.
More about "spicy hotpot broth sichuan hong tang lu recipes"
SICHUAN MALATANG RECIPE: DIY PERSONAL HOTPOT - THE …
From blog.themalamarket.com
SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]
From hwcmagazine.com
SICHUAN-STYLE HOT POT RECIPE - HOW TO MAKE SICHUAN …
From food52.com
SICHUAN MALA HOTPOT, FROM SCRATCH (MALA HUOGUO …
From blog.themalamarket.com
SICHUAN HOT POT AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
SICHUAN HOTPOT RECIPE - ISPICE YOU
From ispiceyou.com
HOMEMADE HOT POT BROTH (SPICY AND MILD) - RED HOUSE SPICE
From redhousespice.com
SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU RECIPE
From recipeofhealth.com
CHINESE HOT POT - HOW TO MAKE IT AT HOME (WITH SPICY …
From tasteasianfood.com
SICHUAN HOT POT - THE WOKS OF LIFE
From thewoksoflife.com
MALA (SPICY AND NUMBING) BROTH FOR SICHUANESE HOT POT
From tinyurbankitchen.com
HEALTHY HOMEMADE HOT POT BROTH (PLAIN + SPICY) - YI'S …
From sichuankitchenrecipes.com
SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU | BOTTOMLESS BITES
From bottomlessbites.com
SPICY HOTPOT BROTH SICHUAN HONG TANG LU RECIPES
From tfrecipes.com
SICHUAN SPICY HOTPOT RECIPE - EVERYBUNNY EATS
From everybunnyeats.com
SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU – RECIPE WISE
From recipewise.net
SPICY HOTPOT RECIPE - BBC FOOD
From bbc.co.uk
SICHUAN HOT POT - IN SEARCH OF LOST FLAVORS
From insearchoflostflavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love