Sichuan hot pot
A spicy Chinese hot pot from Sichuan province featuring a simmering broth infused with chili peppers, Sichuan peppercorns, and aromatic spices
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the dried chili peppers and Sichuan peppercorns, stir-frying for about 1-2 minutes until fragrant but not burnt.
- Add the garlic, ginger, doubanjiang, star anise, and cinnamon. Stir-fry for another 2-3 minutes until the spices are aromatic.
- Pour in the chicken or beef broth and bring to a boil.
- Reduce heat to a simmer and add soy sauce and salt to taste.
- Let the broth simmer for at least 30 minutes to allow the flavors to meld together.
- Strain the broth to remove the solids, if desired, or leave them for a more intense flavor.
- Transfer the hot pot broth to a portable stove or induction cooker set at the dining table.
- Arrange the assorted dipping ingredients around the hot pot setup.
- Allow guests to cook their preferred ingredients in the simmering broth to their desired doneness.
Nutritional Information & Health Goals
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