How To Cook Spicy Sichuan Hot Pot With Chinese Flavor

The pungent taste is the essence of the brand name of Sichuan hot pot. However, this spicy taste is created not only with chili, but also with the pilot, pepper and other ingredients to make the signature soy sauce. Although there are elaborate methods, sophisticated ingredients and meticulousness, the taste of the hot pot dish will surely make you fall in love and accept to rush into the kitchen. Now, what are you waiting for, let’s start making this dish right away!

Sichuan spicy hot pot ingredients

Traditional Sichuan Sauce

– 3 tablespoons Sichuan satay

– 1 tablespoon black beans

– 3 tablespoons spicy bean paste

– 5 dried chili peppers

– 4 slices of ginger

– 4 garlic cloves

– cup of white wine

– 1 tablespoon rock sugar

– Dried seasoning includes: 1 tbsp pepper, 1 piece of cinnamon, 1 tbsp fennel seeds, 1 black cardamom, 2 slices of ginger, 3 star anise, 3 licorice sprigs, 4 green cardamom seeds

Water use

– 1kg beef bone

– 3 slices of ginger

– 2 purple onions

– 3 bay leaves

– 3.8 liters of water

Hot pot side dishes

– 500g beef

– 500g pork belly

– 3 pieces of tofu

– Mushrooms: Chicken thighs, kimchi mushrooms, shiitake mushrooms

– Cabbage, green cabbage

– Noodles

How to make Sichuan Spicy Hot Pot

Step 1: Prepare ingredients

– Beef bones are washed and cut into bite-sized pieces, drained.

– Chili, garlic you bring chopped.

– Peel the ginger and chop it finely.

– Beef and pork belly you wash, cut into thin pieces.

– Tofu cut into square pieces.

– The mushrooms you cut your feet, soak with water, wash and dry.

– Green vegetables you bring, wash and dry.

Step 2: Cook broth

– You put beef bones cut into pieces and filtered water into the pot. Next, you add onion, bay leaf, minced ginger according to the prepared quantity into the pot. Then stew with high heat for the broth to boil. After that, you take out the foam and reduce the heat, stew for 3 hours, then you take out the beef bones to get the broth.

Step 3: Cook Szechuan Sauce

Sichuan soy sauce is considered the soul of hot pot and has a very elaborate way of making.

– First, you put the spicy bean paste, minced ginger, minced garlic chili and black beans in a bowl. Then you grind them together.

– Next, you put cooking oil in the pan, then add the prepared soy sauce to the frying pan with high heat. Stir-fry for about 10 minutes until fragrant, then add the prepared dry seasonings including: 1 tbsp pepper, 1 piece of cinnamon, 1 tbsp fennel seeds, 1 black cardamom, 2 slices ginger, 3 star anise, 3 licorice sprigs, 4 green cardamom seeds.

– At this time, you add sugar and white wine and stir well and cook with low heat, then turn off the stove. That’s it, the Sichuan sauce is complete!

Step 4: Make the dipping sauce

– The dipping sauce served with Sichuan hot pot is a special sesame peanut butter sauce. To make this butter, you put peanut butter, fermented young tofu, and sesame sauce in a bowl and mix well to combine. Then, you add sugar, oyster sauce and shallots and mix well.

Step 5: Presentation

– When eating, you put the broth into the pot, then add the Sichuan soy sauce, stir well and bring to a boil. Next, you dip the toppings, mushrooms, raw vegetables in until cooked, and then dip them with peanut butter and sesame sauce.

That’s it, the pungent taste of the hot pot sauce mixed with Bui Bui sauce will definitely make you chopsticks. Good luck!