Spicy Sichuan Hot Pot Mild Broth Recipe Included

HOW TO MAKE HOT POT BROTH

How to Make Hot Pot Broth image

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

Provided by Elaine

Categories Chinese

Time 50m

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 (糍粑辣椒)
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:

In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Spicy Sichuan Hot Pot [Mild Broth Recipe Included] image

Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!

Provided by HWC Magazine

Categories Mains

Time 40m

Number Of Ingredients 48

Ingredients

1 diakon radish (peeled and cut into wedges)
8 oz baby corns (or corn on the cobs husked and cut in half)
8 oz mushrooms (we used enoki - optional)
2 cups baby bok choy (washed and prepped - optional)
2 cups green vegetables (we used bok choy)
2 cups napa cabbage (cut into cubes - optional)
Lotus root (optional)
Butternut squash (optional)
1/2 pound shrimp (optional)
12 oz beef (thin sliced)
6 oz tofu (firm cut into cubes - optional)
fish balls (optional)
fish (thin slices (optional))
8 oz rice noodles (we used dried shrimp noodles - optional)
Homemade Chinese Dumplings (optional)
1 tbsp oil (light flavored)
2 tbsp Sichuan peppercorns (or to taste)
8 Sichuan dried peppers (chopped or to taste (can substitute with other mild dried chili peppers or fresh chopped chilis to taste))
3 whole star anise
2 inch ginger (knob peeled and sliced)
1/3 cup orange peel (cut off orange peel off one orange (just the orange and not the yellow pith))
10-12 cups Chicken broth
5 dried mushrooms (we used shiitake)
1 diakon radish (peeled and sliced)
8 oz baby corns (or corn on the cob cut in half)
1 tbsp chili bean sauce
2 tbsp soy sauce (or to taste)
1 tbsp garlic chili oil (or to taste (optional))
4 green onions (chopped)
10-12 cups chicken broth (gluten free)
1 diakon radish (peeled and sliced thinly)
6 Chinese red dates (dried whole)
1/3 cup goji berries (dried also known as wolf berries)
3 garlic (peeled and bashed)
1 inch ginger (knob peeled and sliced)
6 shiitake mushrooms (dried)
8 oz baby corns (or corn on the cob husked and cut in half)
3 star anise (whole)
2 tbsp sesame oil
4 spring onions (chopped)
salt and white pepper (to taste)
2 tbsp soy sauce (or to taste)
Chopped bird chilies and soy sauce (optional)
Chopped garlic fried golden brown (optional)
Chinese picked vegetables (serves as a palate cleanser - optional)
Crushed chili, soy sauce, black Chinese vinegar and coriander (optional)
Sesame oil, scallions, garlic, chili oil and black Chinese vinegar (optional)
Oyster sauce, sesame oil, soy sauce, garlic, scallions (optional)

Steps:

Determine if your guests would like the hot and spicy or mild broth (I made one of each).

Nutrition Facts : ServingSize 8 g, Calories 255 kcal, Carbohydrate 16 g, Protein 20 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1629 mg, Fiber 4 g, Sugar 4 g

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