Sichuan Hot Pot
Communal simmering pot of numbing chili broth for cooking thin-sliced meats and vegetables at the table.
MeatVegetarian-optional
⚠ Contains: Gluten, Soy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 tbsp doubanjiang
- 2 tbsp Sichuan peppercorns
- 10 dried red chilies
- 4 cloves garlic, 1 knob ginger, sliced
- 1 star anise, 1 cinnamon stick, 2 bay leaves
- 6 cups stock
- 300g thin-sliced beef or lamb
- Tofu, mushrooms, leafy greens, noodles, for dipping
- Sesame oil and garlic dipping sauce, to serve
- 3 tbsp beef tallow (or a mix of tallow and neutral oil)
Steps
- Heat tallow (or tallow/oil mix) in a pot, fry doubanjiang, Sichuan peppercorns, and dried chilies until fragrant and the oil turns red.
- Add garlic, ginger, and whole spices, fry 1 minute more.
- Pour in stock, bring to a boil, then simmer 10 minutes to develop flavor, then let steep off heat for 20-30 minutes before serving for fuller flavor.
- Transfer the pot to a tabletop burner to keep simmering.
- Let diners cook thin-sliced meat, tofu, mushrooms, and greens directly in the broth using chopsticks or a strainer.
- Dip cooked items in sesame oil and garlic sauce before eating.